jedzenie: Flour tortilla

Evidence: 100 • authority: 72

A flour tortilla (, ) or wheat tortilla is a tortilla made from finely ground wheat flour. Made with flour- and water-based dough, it is pressed and cooked, similar to corn tortillas. The simplest recipes use only flour, water, fat, and salt, but commercially made flour tortillas generally contain chemical leavening agents such as baking powder, and other ingredients.

Evidence: 66 • authority: 72

A tortilla ( tor-TEE-ə, Spanish: [toɾˈtiʝa]) is a thin, circular unleavened flatbread, originally made from corn (maize) but now also made of wheat flour. The corn tortilla is a staple food in most of Mexico and Central America, while the flour tortilla is typical of Northern Mexican and Mexican-American cuisine. The tortilla has become popular across the world. Corn tortillas are made by treating corn with limewater, a process known as nixtamalization, forming a dough known as masa, which is baked on a griddle. Flour tortillas are made of refined wheat flour, water, and shortening, and are generally larger than corn tortillas. Both types are commonly industrially produced, with corn tortil…

Evidence: 50 • authority: 92

The dietary burden of phosphorus and aluminum in ready-to-eat wheat flour tortillas exceeds that of corn tortillas: Implications for patients with chronic kidney disease.. Background Ready-to-eat, shelf-stable tortillas contain several phosphorus- and aluminum-containing additives that may increase the risk of adverse events in patients with chronic kidney disease (CKD). Objective The present study aimed to measure the dietary aluminum and phosphorus burden in store-bought corn and wheat flour tortillas. Design This cross-sectional study analyzed the elemental content of commercially available corn and wheat flour tortillas collected from 2019 to 2020. Setting Twenty-one elements were quant…

Evidence: 50 • authority: 72

In Mexico and Central America, a corn tortilla or just tortilla (, Spanish: [toɾˈtiʝa]) is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization. A simple dough made of ground hominy, salt and water is then formed into flat discs and cooked on a very hot surface, generally an iron griddle called a comal. A similar flatbread from South America, called an arepa (made with ground maize, not hominy, and typically much thicker than tortillas), also predates the arrival of Europeans to America. The Aztecs and other Nahuatl-speakers call tortillas tlaxcalli ([t͡ɬaʃˈkalli]). They…

Evidence: 45 • authority: 72

Migas (Spanish pronunciation: [ˈmiɣas], Portuguese pronunciation: [ˈmiɣɐʃ]) ("crumbs" in English) is a dish traditionally made from stale bread and other ingredients in Spanish and Portuguese cuisines. Originally introduced by shepherds, migas are very popular across the Iberian Peninsula, and are the typical breakfast of hunters at monterías in some regions of Spain. The same name is used for a different dish made from maize or flour tortillas in Mexican and Tex-Mex cuisines.

Evidence: 39 • authority: 92

Machine learning-guided protein selection for functionality-informed cost reduction and quality control in wheat flour dough formulations.. Optimizing wheat flour-protein based dough formulations requires balancing processing performance and cost efficiency. This study evaluated the effects of 14 ingredients - bread flour, eight dietary proteins from both plant and animal sources, three lipids, water, and salt - on wheat flour-protein tortilla dough mechanical properties using Spearman correlation, Random Forest, Elastic Net regularization, Extra Trees regressor-based sensitivity analysis, and cosine similarity analysis. In this study, bread flour was found to be the primary determinant of…

Evidence: 39 • authority: 92

Thermal Processing and Fortification with Ayocote and Quintonil Flours Affect Blue Maize Tortilla and Tortilla Chip Properties.. Modern food systems face the challenge of improving nutritional quality while reducing environmental impact and conserving agrobiodiversity. This study evaluated the effects of thermal processing and fortification with ayocote ( Phaseolus coccineus ) and quintonil ( Amaranthus hybridus ) flours on the physicochemical, nutritional, and functional properties of blue maize tortillas, baked tortilla chips (BTCs), and fried tortilla chips (FTCs). Two nominal fortification levels (F1: 6% and F2: 9%) were incorporated into nixtamalized blue maize flour. The resulting pro…

Evidence: 39 • authority: 72

This is a list of tortilla-based dishes and foods that use the tortilla as a primary ingredient. A tortilla is a type of soft, thin flatbread made from finely ground corn or wheat flour that comes from Mexico and Central America and traditionally cooked on a comal (cookware). Originally derived from the corn tortilla (tortilla in Spanish means "small torta", or "small cake"), a bread of maize which predates the arrival of Europeans to the Americas, the wheat flour tortilla was an innovation after wheat was brought to the New World from Spain while this region was the colony of New Spain. It is made with an unleavened, water-based dough, pressed and cooked like corn tortillas.

Evidence: 34 • authority: 72

A quesadilla (; Spanish: [kesaˈðiʝa] ; Spanish diminutive of quesada) is a Mexican dish made from a tortilla folded in half or two tortillas that are filled with cheese (queso), and sometimes meats, spices, and other fillings, and then cooked on a griddle or stove. Quesadillas are frequently sold at Mexican restaurants all over the world.

Evidence: 34 • authority: 88

Quality of wheat flour and oat flour mixes for flour tortilla. Wheat grain is the cereal of great importance in the world for its baking characteristics. Oatmeal is a cereal rich in protein value, omega-6 unsaturated fats, insoluble and soluble fiber. The objective of this research was to characterize formulations of wheat flour with oat flour depending on their aptitude for tortillas. The Wheat used is of the UrbinaS2007 variety, treatments of a control were formulated with 100% of Wheat Flour (TE) and three formulations with 5% of Oat Flour(T1), 10% of Oat Flour(T2) and 15% of Oat Flour(T3). A simple Anova was applied with a comparison of tukey mean at P= 0.95. Significant difference was…

Evidence: — • authority: 92

Mild Approach for the Formulation of Chestnut Flour-Enriched Snacks: Influence of Processing Parameters on the Preservation of Bioactive Compounds of Raw Materials.. Third-generation snacks were developed from a triad of flours made up of chestnut, spelt, and chickpea flour. Optimal snack formulations and processing parameters have been established to ensure acceptable workability of the raw dough while protecting the bioactive components of the raw materials. The parameters examined were mixing time, speed, and temperature. The properties of the snack were evaluated by analyzing the expansion ratio, hardness, moisture content, and phenolic and volatile compounds. The optimal mixing conditi…

Evidence: — • authority: 90

Use of near-isogenic wheat lines to determine glutenin and gliadin composition and funtionality in flour tortillas. The synthesis of high molecular weight (HMW) glutenin, low molecular weight glutenin and gliadin proteins are controlled by nine major loci present in wheat chromosomes. The loci Glu A1, Glu B1, Glu D1 and Gli A1, Gli B1, Gli D1 and Gli 2 and their allelic variants play important roles in determining the functional properties of wheat flour. This study focused on understanding the functionality of these protein subunits with respect to tortilla quality for use in developing varieties with ideal tortilla baking quality. Near-isogenic wheat lines in which one or more of these lo…