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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 flour tortillas. ... In a further embodiment, addition of
whole non-wheat flours improved the nutritional profile of flour tortillas. ...
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 Flour tortillas. Food Chem., 109: 33-41. Page 5. Pak. ...
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