Effects of chemical leavening system and processing conditions on the opacity and other quality characteristics of whole-wheat flour tortillas

Medicine & Life Sciences

• Flour 92%
• Triticum 84%
• aluminum sodium phosphate 79%
• Sodium Bicarbonate 66%
• sodium sulfate 51%
• Temperature 49%
• aluminum sulfate 47%
• Acids 39%
• sodium pyrophosphate 31%
• Hot Temperature 26%
• Color 14%
• Weights and Measures 11%

Agriculture & Biology

• whole wheat flour 100%
• tortillas 99%
• opacity 84%
• sodium bicarbonate 25%
• dough 21%
• aluminum phosphate 21%
• aluminum sulfate 19%
• sodium sulfate 17%
• sodium phosphate 17%
• temperature 13%
• acids 11%
• extensibility 8%
• pyrophosphates 7%
• neutralization 7%
• physical properties 5%
• texture 5%
• physicochemical properties 5%
• ambient temperature 5%
• sodium 5%
• color 4%