| 摘要 |
Dietary maize tortilla and method for obtaining such tortilla, comprising first milling the grain and the pericarp of the maize separately, and then nixtamalizing them, also separately, and finally mixing in a proportion of 4045:60-55 grain/pericarp until a homogeneous mass is obtained which is then taken to a conventional machine for producing tortillas. Such maize tortillas are obtained with the same traditional protein content 8-9 %, with half of the fat 0.7-1 %, and with the triple of fibre 6-9 %, the latter due to the pericarp. They do not contain additives, they last much longuer than conventional tortillas, their organoleptic characteristics are better and their resistance to tearing or breaking is higher. |
