Next Article in Journal
Epigallocatechin-3-Gallate Prevents Acute Gout by Suppressing NLRP3 Inflammasome Activation and Mitochondrial DNA Synthesis
Next Article in Special Issue
Structural, Physical, and Antifungal Characterization of Starch Edible Films Added with Nanocomposites and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil
Previous Article in Journal
Neuroprotective Effects of Red Ginseng Saponins in Scopolamine-Treated Rats and Activity Screening Based on Pharmacokinetics
Previous Article in Special Issue
Structural Characteristics and In Vitro Digestibility of Malic Acid-Treated Corn Starch with Different pH Conditions
Open AccessArticle

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

1
College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
2
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; https://doi.org/10.3390/molecules24112137
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
Show Figures

Graphical abstract

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.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop