Corn Flour Mireya Rivas Barcelona Spain, 2017 Different - - PowerPoint PPT Presentation

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May 14, 2023 178 likes •364 views

Different flour types and their impact on tortilla characteristics Corn Flour Mireya Rivas Barcelona Spain, 2017 Different Nutritional Tortilla Flours origin nixtamalization industrialization properties NIXTAMALIZATION ORIGEN WAS IN

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Corn Flour

Different flour types and their impact

n tortilla characteristics

Mireya Rivas Barcelona Spain, 2017

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rigin

nixtamalization

Tortilla industrialization

Nutritional

properties

Different Flours

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NIXTAMALIZATION ORIGEN WAS IN MESOAMERICA OVER 2000 YEARS AGO ‐ CORN GRAIN START TO STORAGE AFTER THE CROP

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Nixtamalization

Nahuátl: – Nextli: Ash – Tamalli: corn masa cooked

Definition

Is an alcaline thermical process to transform the corn grain in masa to make tortillas and other products

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Nixtamalization Process

drying Cleaning Cooking 180 ºF 1st milling 1st screning 2nd milling 2nd screning packaging

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Lime and Water absorption Protein matrix modification Starch gelatinization Aromatic compounds (2'‐Aminoacetophenone)

Nixtamalization Effects

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Carbohydrates available* 70‐75 % Fiber 7‐8 % Protein 7‐8 % Oil 4‐5 %

Corn Flour Composition

*The Main carbohydrate is the starch

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Corn Kernel Nutritional Value:

Good Source of Calcium

Good Source of fiber as a Whole Grain Ca2+ Is rich in Niacin (vitamin B3). The Zeyne protein can be absorbed easily by the human body.

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Nutritional Value of Corn Flour

Proteins

6‐10% In the germ and endosperm Zeíne

Lipids

4.5% In the germ Carotenoides

Vitamins and minerals

A, E, thiamine, priridoxine, niacine phosforo, potasium, calcium and selenium.

Carbohidrates

75% starches

MINSA is investing in Innovation:

Research and Innovation Center.
Technical Support

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Corn Tortillas Tortilla Chips Extruded Snacks and Breakfast cereal Bakery

DIFERENTS CORN TORTILLAS AND OTHER PRODUCTS

Pastas

DIFERENTS CORN FLOUR

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Diferent Cooked level= Diferents Yields

Yield 1 lb of corn flour + 1.2 to 1.45 lb of water =2.2 to 2.45 dought = 40 to 41 tortillas (1 oz)

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Especifications in corn flour :  Normal made with White corn : 6.0 – 7.0  White made with White corn: 5.4 – 6.4  Yellow made with White corn: 8 – 10.5

pH scale = self life differences

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Granulometría

Properties of Particle Size Distribution

crunchiness

coarse

resistance

medium

Flexibility softness

fine

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Aditives in Corn Flour

Corn Flour

Enzymes Hidrocoloi des Preservati ves Starches Fibers

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TORTILLA

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SNACKS

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Gluten free Diferents textures Low fat Low calories Good sour of fiber High protein Whole grain

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