Martínez-Bustos F, García M N, Chang Y K, Sánchez-Sinencio F, Figueroa C J D
Laboratorio de Investigación en Materiales, Centro de Investigación y de Estudios Avanzados del IPN, Universidad Autónoma de Querétaro, Facultad de Química-CINVESTAV, Centro Universitario, Cerro de las Campanas, CP 76010, Querétaro, Qro, Mexico.
Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo, Chapingo, Estado de México, Mexico.
J Sci Food Agric. 2000 May 1;80(6):651-656. doi: 10.1002/(SICI)1097-0010(20000501)80:6<651::AID-JSFA561>3.0.CO;2-4.
Whole, ground and abrasively dehulled grains from both normal (H-34 and H-34) and quality protein (QPM and QPMa) maize were mixed with water contents of 70, 95 and 100 g kg and calcium hydroxide concentrations of 0.0, 0.3, 0.5 and 2.0 g kg and heated (operating frequency 2.450 MHz, high-power setting) for 10, 15 and 20 min in a commercial microwave oven. The cooked grain was then oven dried and milled to obtain nixtamalised maize flour (NMF). The protein contents and test weights of QPM were higher than for the normal hybrids. The highest yields of masa and tortillas were found for the normal hybrids, and these samples did not show significant differences, as compared with the commercial nixtamalised flour (CNMF) used as control, with respect to masa firmness and adhesiveness and tortilla tensile strength. The cutting force of tortillas from hybrid H-30 and QPM did not show significant differences from the control. The highest values of tortilla rollability were found for the control followed by hybrid H-34. The values of residual cooking liquor for microwave-heated samples were lower than for the control. Ground or dehulled maize grain gave sticky masa and poor mechinical characteristics. Tortillas from whole grain showed good characteristics of texture and consistency of masa, and the tortillas were subjectively similar in colour, flavour and rollability to the tortillas prepared with CNMF. These results indicate a potential use of microwave energy to produce NMF for tortillas and derivatives. © 2000 Society of Chemical Industry.
将普通玉米（H - 34和H - 34）以及优质蛋白玉米（QPM和QPMa）的整粒、磨碎和研磨去壳谷物，分别与含水量为70、95和100 g/kg以及氢氧化钙浓度为0.0、0.3、0.5和2.0 g/kg的物质混合，并在商用微波炉中（工作频率2.450 MHz，高功率设置）加热10、15和20分钟。然后将煮熟的谷物烘干并研磨，以获得碱化玉米粉（NMF）。QPM的蛋白质含量和容重高于普通杂交种。普通杂交种的玉米面团和玉米饼产量最高，与用作对照的商用碱化面粉（CNMF）相比，这些样品在玉米面团硬度和粘性以及玉米饼拉伸强度方面没有显著差异。杂交种H - 30和QPM的玉米饼切割力与对照相比没有显著差异。对照的玉米饼可卷性最高，其次是杂交种H - 34。微波加热样品的残留蒸煮液值低于对照。磨碎或去壳的玉米谷物制成的玉米面团发粘，机械特性较差。全谷物制成的玉米饼具有良好的玉米面团质地和稠度特性，并且这些玉米饼在颜色、风味和可卷性方面与用CNMF制作的玉米饼主观上相似。这些结果表明微波能量在生产用于制作玉米饼及其衍生物的NMF方面具有潜在用途。© 2000化学工业协会。
