Analytical Techniques for Understanding Nixtamalized Corn Flour: Particle Size and Functionality Relationships in a Masa Flour Sample
Analytical Techniques for Understanding Nixtamalized Corn Flour: Particle Size and Functionality Relationships in a Masa Flour Sample
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了解碱法玉米粉的分析技术：湿润粉糊样品中的粒径和功能性关系
DOI：
10.1094/cchem.2001.78.1.14
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发表时间：
2001
期刊：
影响因子：
2.4
通讯作者：
D. S. Jackson
中科院分区：
文献类型：
--
作者：
D. Sahai;M. Buendía;D. S. Jackson
速溶masa面粉在食品工业中被广泛用于制作玉米饼、玉米饼壳、玉米粉蒸肉、玉米片和玉米饼片，以及作为挤压零食的一种成分。由于缺乏测量masa功能性的标准技术，加工商和最终用户使用masa面粉的粒度分布和流变特性来试图预测其最终用途。在本研究中，对一种商品玛莎面粉样品进行了基于粒度的分馏表征。研究了masa面粉馏分的理化性质和功能性质，建立了结构组成和功能关系。通过快速粘度分析仪（Rapid Visco Analyser， RVA）观察到，再水化制备的面粉组分的糊化曲线和面团的质地特性与颗粒大小有关，但再研磨后，RVA曲线的变化并不像预期的那样明显。不同粒径组分RVA测量值的差异不能用水化率或总含水量来解释。
ABSTRACT Instant masa flour finds extensive use in the food industry for making tortillas, taco shells, tamales, corn chips, and tortilla chips, and as an ingredient in extruded snacks. Due to lack of standard techniques for measuring masa functionality, processors and end-users use masa flour particle-size distribution and rheological characteristics in an attempt to predict its end use. In this study, a commercial masa flour sample was characterized by fractionating on the basis of particle size. Physicochemical and functional properties of masa flour fractions were investigated to establish structure-composition and functionality relationships. It was observed that Rapid Visco Analyser (RVA) pasting profiles of flour fractions and textural properties of dough prepared on rehydration were related to particle size, yet, upon regrinding, RVA profiles did not change as markedly as expected. Differences in RVA measurements of the sized fractions could not be explained on the basis of hydration rate or total...