| 摘要 |
Method of retarding the loss of flexibility of masa-based products including tortillas, soft tortillas, tacos, burritos, enchiladas, tortilla chips and snacks is based during storage on the addition to the masa of an emulsifier such as a polyglycerol fatty acid ester, and/or a modified starch. A synergistic effect is obtained when both active components are added. The shelf-life of tortillas can be extended by at least 3 days, relative to tortillas not containing the active components. |
