LM Winstone - 2011 - gradworks.umi.com Tortillas are the second most popular bread type in the United States and comprise 32% of the bread market sales, trailing white bread by only 2%. Challenges in the tortilla industry include consistency during processing and quality of the products. The effect of leavening agent, ... Cached
P Weiss… - Casino Women: Courage in …, 2011 - books.google.com ... along really good. I used to say,'If you guys want to do something on the weekend, you have to help me do the laundry, the ironing, the cleaning and everything.'They liked flour tortillas, and I was good at making them. One of ...
VM Vaca-García, CG Martínez-Rueda… - LWT-Food Science and …, 2011 - Elsevier The effect of partial substitution of nixtamalized corn flour for triticale flour in functional properties of dough and tortillas was evaluated. Seven blends of refined triticale and nixtamalized corn flour (NCF) were tested in a traditional process of tortilla production. Triticale flour ...
D Guarjardo-flores… - US Patent …, 2011 - freepatentsonline.com ... The effect of incorporating nutraceutical ingredients on flour tortilla quality was examined as a healthy alternative to refined wheat flourtortillas. ... In a further embodiment, addition of whole non-wheat flours improved the nutritional profile of flourtortillas. ... Cached
[PDF] from pjbs.orgAS Ammar, SA Salem, FH Badr, B Nasehi… - Pakistan Journal of …, 2011 - pjbs.org ... Off. Anal. Chem., Washington, DC. Anton, AA, KA Ross, OMR Lukow, Gary Fulcher and SD Arntfield, 2008. Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat Flourtortillas. Food Chem., 109: 33-41. Page 5. Pak. ... Related articles - View as HTML - All 3 versions
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