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

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 MESOAMERICA OVER 2000 YEARS AGO ‐ CORN GRAIN START TO STORAGE AFTER THE CROP

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

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

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

Corn Flour Composition Carbohydrates 70‐75 % available* Fiber 7‐8 % Protein 7‐8 % Oil 4‐5 % *The Main carbohydrate is the starch

Ca 2+ Good Source of Calcium Good Source of fiber as a Whole Grain Is rich in Niacin (vitamin B3). The Zeyne protein can be absorbed easily by the human body. Corn Kernel Nutritional Value:

Nutritional Value of Corn Flour Vitamins and Proteins Lipids Carbohidrates minerals A, E, 75% 6‐10% 4.5% thiamine, priridoxine, niacine In the germ and In the germ endosperm phosforo, starches potasium, calcium and Zeíne Carotenoides selenium. MINSA is investing in Innovation: • Research and Innovation Center. • Technical Support

DIFERENTS CORN FLOUR DIFERENTS CORN TORTILLAS AND OTHER PRODUCTS Tortilla Chips Extruded Snacks Bakery Corn Tortillas Pastas and Breakfast cereal

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)

pH scale = self life differences 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

Properties of Particle Size Distribution Granulometría coarse medium fine Flexibility resistance crunchiness softness

Aditives in Corn Flour Starches Fibers Preservati ves Hidrocoloi des Enzymes Corn Flour

TORTILLA I

SNACKS II

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