GHALI, Y., EMAM, M., ABDEL-SALAM, S., ALAM, S. (2000). EFFECT OF PARTIAL SUBSTITUTION OF WHEAT AND SOYBEAN FLOURS FOR MAIZE ON THE CHARACTERISTICS OF PRODUCED TORTILLA. Egyptian Journal of Agricultural Research, 78(4), 1673-1683. doi: 10.21608/ejar.2000.399780
YUOSEF GHALI; MOSTAFA EMAM; SAMIHA M. M. ABDEL-SALAM; SAHAR O. A. ALAM. "EFFECT OF PARTIAL SUBSTITUTION OF WHEAT AND SOYBEAN FLOURS FOR MAIZE ON THE CHARACTERISTICS OF PRODUCED TORTILLA". Egyptian Journal of Agricultural Research, 78, 4, 2000, 1673-1683. doi: 10.21608/ejar.2000.399780
GHALI, Y., EMAM, M., ABDEL-SALAM, S., ALAM, S. (2000). 'EFFECT OF PARTIAL SUBSTITUTION OF WHEAT AND SOYBEAN FLOURS FOR MAIZE ON THE CHARACTERISTICS OF PRODUCED TORTILLA', Egyptian Journal of Agricultural Research, 78(4), pp. 1673-1683. doi: 10.21608/ejar.2000.399780
GHALI, Y., EMAM, M., ABDEL-SALAM, S., ALAM, S. EFFECT OF PARTIAL SUBSTITUTION OF WHEAT AND SOYBEAN FLOURS FOR MAIZE ON THE CHARACTERISTICS OF PRODUCED TORTILLA. Egyptian Journal of Agricultural Research, 2000; 78(4): 1673-1683. doi: 10.21608/ejar.2000.399780
EFFECT OF PARTIAL SUBSTITUTION OF WHEAT AND SOYBEAN FLOURS FOR MAIZE ON THE CHARACTERISTICS OF PRODUCED TORTILLA
1Faculty of Agricultural, Cairo University, Giza, Egypt
2Institute African Research and Studies, Cairo University, Giza, Egypt
3Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
In the present study, Egyptian yellow and white maize were used to prepare tortilla by cooking methods in the presence of 1% (wlv) Ca (OH)2. A trial was carried out to increase torilla nutritive value by adding wheat flour and soybean flour. The produced tortilla was subjected to panel test and chemical analysis. Addition of 25% wheat flour and 15% soybean flour and 25% wheat flour + 10% soybean flour gave good tortilla. Dry matter losses during cooking and washing of nixtamal were determined in the two corn varieties.
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