Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour
    4.
    发明授权
    Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour 有权
    玉米粉玉米粉圆饼,利用酵母混合玉米粉改良质地保持性

    公开(公告)号:US06764699B2

    公开(公告)日:2004-07-20

    申请号:US10167511

    申请日:2002-06-13

    IPC分类号: A23L1105

    摘要: Corn masa dough texture and tortilla flexibility are improved by adding to the nixtamalized corn flour, an enzyme blend comprising commercial hemicellulase and/or cellulase. The enzyme preparation has a positive effect on dough texture and improvement in tortilla elasticity and ductility during commercial storage. The combination of the enzyme blend and the method for dough and tortilla preparation can enhance conventional additives to delay corn tortilla hardening during storage.

    摘要翻译: 通过加入含有商业半纤维素酶和/或纤维素酶的酶混合物,加入玉米淀粉来提高玉米酱质地和玉米饼的柔韧性。 酶制剂对面团质地有正面影响,商品储存期间玉米粉弹性和延展性的改善。 酶混合物和面团和玉米粉制备方法的组合可以增强常规添加剂,以在储存期间延迟玉米玉米饼硬化。