Effects of chemical leavening system and processing conditions on the opacity and other quality characteristics of whole-wheat flour tortillas

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Effects of chemical leavening system and processing conditions on the opacity and other quality characteristics of whole-wheat flour tortillas

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作者：Ting Liu^a ; ^b ; Gary G. Hou^b ; ^{ghou@wmcinc.org" class="auth_mail" title="E-mail the corresponding author} ; Sharon L. Book^c ; Len Marquart^a
关键词：Whole-wheat flour tortilla ; Chemical leavening ; Opacity ; Texture
刊名：LWT - Food Science and Technology
出版年：2016
出版时间：November 2016
年：2016
卷：73
期：Complete
页码：123-130
全文大小：1723 K

文摘

•: SALP yielded most opaque WWF tortillas, followed by SAPP-28 and SAS.
•: Higher SBC amount increased opacity, thickness and extensibility of WWF tortillas.
•: Higher hot press temperature produced thinner and more translucent tortillas.
•: Higher dough temperature produced tortillas with lower opacity score.

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