Roles of carbohydrates and proteins in the staling of wheat flour tortilla

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 respectively modified with a-amylase, protease and transglutaminase (TG), and x...

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Bibliographic Details
Main Author: Alviola, Juma Novie Ayap
Other Authors: Rooney, Lloyd W.
Format: Others
Language:en_US
Published: 2010
Subjects:
Online Access:http://hdl.handle.net/1969.1/ETD-TAMU-1306
http://hdl.handle.net/1969.1/ETD-TAMU-1306