Effect of Calcium Carbonate and Calcium Hydroxide on Physical Properties of Tortilla.

DOI Web Site 4 Citations 7 References

Bibliographic Information

Other Title
  • トルティーヤの力学特性に及ぼす炭酸カルシウムおよび水酸化カルシウムの影響
  • トルティーヤ ノ リキガク トクセイ ニ オヨボス タンサン カルシウム オヨビ スイサンカ カルシウム ノ エイキョウ
  • コーンフラワーの調理特性に及ぼすカルシウム剤の影響
Published
2001
DOI
  • 10.3136/nskkk.48.759
Publisher
Japanese Society for Food Science and Technology

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Description

The effects of calcium carbonate and calcium hydroxide on physical properties of tortilla made from corn fiour were investigated.<BR>The apparent rupture strain of masa (unheated dough) increased by adding 1.0% or 1.5% calcium carbonate, but the apparent rupture stress decreased. The apparent rupture properties of tortilla did not change by the addition of calcium carbonate. But the apparent rupture properties of tortilla soaked in deionized water decreased with increasing concentration of calcium carbonate. The apparent rupture properties of masa, tortilla and tortilla soaked in deionized water increased with increasing concentration of calcium hydroxide.<BR>Starch in masa and tortilla with calcium hydroxide was promoted to smell and hydrate as compared with that with calcium carbonate based on the observation by SEM. Many cavities were observed in the structure of tortilla with calcium carbonate. The water adsorption of tortilla increased by adding 1.0% calcium carbonate. Masa was tinged with red by the addition of calcium hydroxide.<BR>From above results, the effects of calcium carbonate and calcium hydroxide on tortilla were different each other. Tortilla became easy to absorb the liquid by adding calcium carbonate and became difficult to break by the addition of calcium hydroxide.

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