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    • Effects of barley flour and beta-glucans in corn tortillas 

      Silva, Laura (Texas A&M University, 2004-09-30)
      The effects of b-glucan on corn tortilla texture were evaluated. Barley flour (9.7% b-glucan) was substituted at 2.5, 5 and 10% for dry masa flour in corn tortillas. Texture was evaluated after 4 hr and up to 7 d storage ...
    • Roles of carbohydrates and proteins in the staling of wheat flour tortilla 

      Alviola, Juma Novie Ayap (2009-05-15)
      Effects of enzymatic modification of starch, proteins and pentosans on dough and tortilla properties were determined to establish the role of these wheat components in tortilla staling. Starch, protein and pentosans were ...