施工実績

It’s been recognized for lengthy you to cash stales within its fastest at the temperatures up to 4–8 °C ( Cornford mais aussi al, 1964 ) in order for money kept in an ice box companies reduced than simply money held less than ambient requirements. age. frozen, staling stops. The warmth of which the utmost firming rates takes place depends on the fresh new elements of your own device and it is recognized your inclusion out of sugar commonly retard staling ( I’Anson mais aussi al., 1990; Cairnes mais aussi al., 1991 ). Therefore, fermented activities eg moves and you may buns that contain even more glucose than simply dough keeps the restrict firming speed during the highest temperatures, plus pie items that even have higher glucose levels, the maximum sculpting rate would be around 20–twenty five °C. If you find yourself strong freezing provides money staling in order to a stop, the very act from cold and thawing is the equivalent of twenty-four h from dough staling ( Pence and Standridge, 1955 ) just like the unit have to pass twice from the temperature from optimum staling, immediately following with the air conditioning and once towards thawing.

Wheat Tortillas

A flour tortilla can be described as a curved chemically leavened flat money. Flour tortillas are mainly produced from discreet flours regardless of if wheat or grain and you can whole grain tortillas try becoming more popular. Basically, tortillas is actually 2 mm thicker and now have diameters that may include fifteen so you’re able to 33 cm. Really wheat tortillas was industrially produced by sexy-press, die-reduce, or hand-offer measures ( Profile 2 ). Per process demands more flour criteria, cash preparation, and you will baking standards, and this end up in various tortilla attributes.

Grain flour tortillas are among the quickest-growing baked merchandise all over the world since they are fundamental throughout the elaboration of several Mexican foods extensively sold by the quick-as well as conventional dinner. In america, wheat flour tortillas are considered the fastest-increasing markets with wholesale conversion one to surpass cuatro mil cash for every single 12 months. Tortillas are primarily put as wraps in order to make tacos filled with shredded animal meat, beans, ready eggs, create, cheeses, or any other fillings.

Tortillas

Every wheat tortillas contain flour, h2o, lbs, and you can sodium. Table 2 illustrates regular components for white, whole wheat grains, and whole grain grain tortillas. The next big substance are reducing which is used to switch cash machinability, flavor, and you may tortilla texture particularly in regards to reheating capabilities. In america, tortillas incorporate various other meals adjust taste mature dating, softness, rollability, and you will shelf-life. This type of food become agents leavening agencies, emulsifiers, antimicrobial agencies, acidulants, gum tissue otherwise hydrocolloids, and reducing agents.

Wheat flour, 1st ingredient, is actually if at all possible graced and bleached and should keeps intermediate healthy protein posts. Equipment limits and you may operating requirements dictate brand new features of one’s flour. Flours to own hot-force and you may give-extend tortillas basically want faster necessary protein and you will gluten fuel compared to the alternatives for perish-slashed tortillas. Money blend time and dough attributes are modified by eliminating representatives (sodium sulfites otherwise cysteine), emulsifiers (lecithin, mono- and you will diglycerides out of efas , and salt stearoyl-2-lactylate), sodium, gum tissue, weight, water blogs, and you may bread heat.

Liquid (45–55% out of flour weight) must mode the fresh new gluten complex. In a few bakeries, water is heated (35–thirty five °C) prior to mixing. Good or drinking water fats (5–15% out of flour pounds) was placed into raise bread attributes, retard staling, and develop a softer and much more versatile tortilla. Sodium (1–2%) was added to possess preference and strengthen the gluten state-of-the-art. Cooking powder (step 1.0–2.5%) offers brighter, smaller heavy, and spongy products. Individuals natural and altered cellulose gum tissue is actually extra within 0.1–0.5% accounts to evolve dough machinability and you may disappear stickiness out of cooked tortillas. Antimicrobial agents (propionates and you will sorbates) and you may acidulants (citric, fumaric, and you will phosphoric acids) restriction yeast development and you will extend shelf-life.