Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour
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United States of America Patent
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Jul 20, 2004
Grant Date -
Mar 27, 2003
app pub date -
Jun 13, 2002
filing date -
Dec 5, 2000
priority date (Note) -
In Force
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Abstract
Corn masa dough texture and tortilla flexibility are improved by adding to the nixtamalized corn flour, an enzyme blend comprising commercial hemicellulase and/or cellulase. The enzyme preparation has a positive effect on dough texture and improvement in tortilla elasticity and ductility during commercial storage. The combination of the enzyme blend and the method for dough and tortilla preparation can enhance conventional additives to delay corn tortilla hardening during storage.
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