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- W2559491324 abstract "Producing the best possible dough is essential in tortilla processing. Thus, the mixing process is one of the most critical stages in the whole production sequence. Dough conditioners play a crucial role in this process. Basic ingredients such as water and fat are considered to be dough conditioners because they directly impact the way the dough is formed and its final structure. Many microingredients, when used at appropriate levels, also significantly improve dough properties. Additives such as reducing agents are used to make the dough less firm or stiff. They also aid in shortening the time to rest the dough before baking. Many of these ingredients also improve tortilla properties. In particular, they cause larger tortilla diameter and longer shelf stability, in addition to improving the overall appearance, opacity, taste, and mouthfeel of the end product. Among the most relevant dough conditioners are emulsifiers, used in tortillas to improve dough softness and extensibility and to maintain a uniform outside edge of larger tortillas. Improved emulsifiers may have other benefits, such as decreased staling and product sticking. The main emulsifiers used in tortilla formulations are monoglycerides, sodium stearoyl lactylate, succinylated monoglyceride, diacetyl tartaric acid esters of mono- and diglycerides, and glycerol monostearate. Emulsifiers act as dough conditioners by interacting with gluten proteins and by forming ordered structures with water and thereby supporting lipids in the system." @default.
- W2559491324 created "2016-12-08" @default.
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- W2559491324 date "2015-01-01" @default.
- W2559491324 modified "2023-09-26" @default.
- W2559491324 title "Dough Conditioners in Flour Tortilla Processing" @default.
- W2559491324 cites W2108362348 @default.
- W2559491324 doi "https://doi.org/10.1016/b978-1-891127-88-5.50008-6" @default.
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