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Open AccessArticle

The Properties and Tortilla Making of Corn Flour from Enzymatic Wet-Milling

College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
Department of Nutrition and Food Hygiene, Hainan Medical University, Haikou 570100, China
Authors to whom correspondence should be addressed.
Academic Editor: Hyun-Jung Chung
Molecules 2019, 24(11), 2137;
Received: 30 April 2019 / Revised: 31 May 2019 / Accepted: 4 June 2019 / Published: 6 June 2019
(This article belongs to the Special Issue Starch in Food Products)
Corn flour was prepared by wet-milling with the treatment of neutral protease and the gelatinization, thermal and rheological properties were analyzed. Tortilla was prepared with enzyme treated corn flour (ECF) and additives (xanthan gum and cassava starch) and the properties were analyzed. Compared with dry-milling corn flour (DCF) and wet-milling corn flour (WCF), the ECF had less average particle size (16.74 μm), higher peak viscosity and higher final viscosity of 2997 cP and 3300 cP, respectively. The thermal properties showed that ECF had higher ∆H and lower To, Tp and Tc. The G′ of ECF gel (6%, w/w) was higher than that of DCF gel and WCF gel. Dynamic viscoelastic measurement indicated that the tortillas made of ECF had lower G′ and G″ over the frequency range (0.1–100 rad/s) after adding xanthan gum and cassava starch. The gel structure of tortillas made of ECF was homogeneous in distribution of pores. The gelatinization, thermal and rheological properties of corn flour were improved by addition of neutral protease. The addition of xanthan gum and cassava starch helped to make the tortilla with porous structure and good sensory quality. View Full-Text
Keywords: enzymatic wet-milling; corn flour; tortillas; properties enzymatic wet-milling; corn flour; tortillas; properties
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MDPI and ACS Style

Liu, J.; Yuan, T.; Wang, R.; Liu, Y.; Fang, G. The Properties and Tortilla Making of Corn Flour from Enzymatic Wet-Milling. Molecules 2019, 24, 2137.

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