Abstract
ABSTRACTThe texture of tortillas depends upon the retention of gases by the gluten matrix. Raw and hot‐pressed tortilla dough was dense, with few air cells. Intact starch granules were embedded in a gluten matrix. Hot‐pressing sealed the surface and edges. The tortilla passed through three tiers of a gas oven and expanded due to steam and carbon dioxide formation during baking. The edges and surface remained sealed, allowing the tortilla to expand; the center of the tortilla was split apart. Surface starch granules were dehydrated and ungelatinized throughout baking. The combined use of SEM and ESEM facilitated efforts to discern the internal structure.
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