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首页> 外文期刊>African Journal of Biotechnology >Physicochemical properties of masa and corn tortilla made by ohmic heating
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Physicochemical properties of masa and corn tortilla made by ohmic heating

机译：欧姆加热制造的Masa和玉米玉米饼的物理化学特性

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Instant corn flour obtained by ohmic heating (OHICF) was used to prepare masa and tortillas.?In this study,?the effect of average particle size, moisture, and the final temperature on the physicochemical properties of masa and tortillas elaborated from OHICF?was?evaluated and were compared with flour obtained by the traditional process??instant?corn flours?(TPICF). The results show that the final temperature and the moisture were the variables that affected the viscosity of OHICF.?When comparing the quality of the tortillas obtained from the OHICF and TPICF; OHICF gave soft tortillas with higher yield than the TPICF. This was because the pericarp of the corn grain is not lost during processing which acts as natural gums. The ohmic heating has a great potential to be used in the industry of the flours snap shots of maize, with the advantage of being a friendly technology with the environment.
机译：通过欧姆加热（OHICF）获得的瞬间玉米面粉用于制备Masa和Tortillas。本研究，平均粒度，水分和最终温度对OHICF阐述的MASA和玉米饼理化特性的影响？是？评价并与传统过程中的面粉进行比较？肉粉？（TPICF）。结果表明，最终温度和水分是影响OHICF的粘度的变量。当比较了从OHICF和TPICF获得的玉米饼的质量时的变量; OHICF具有比TPICF更高的产量更高的玉米饼。这是因为在处理天然牙龈的加工过程中不会丢失玉米粒的果皮。欧姆加热具有巨大的潜力，可以在玉米的面粉行业中使用，具有与环境友好技术的优势。

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