The pH of corn tortillas should be checked in two places: the corn grinder (molino) and in the baked tortilla. The masa that comes out of the Molino can be checked directly with a flat surfaced electrode. The flat surface electrode can be used for checking the pH of the masa (directly) and of the Read more >
Category Archives: Tortilla Tips
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Tortilla Tips: Ingredients and pH – Part 3 Corn Tortilla pH and pH Method
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Tortilla Tips: Ingredients and pH – Part 2 Equilibrium
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To help understand pH and equilibrium imagine two lakes. The lake on the left is alkaline and the lake on the right is acidic. An underground tunnel or cave connects the two lakes. If the level in the alkaline lake is higher than the acidic lake, some of the water flows through the cave into Read more >
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Tortilla Tips: Ingredients and pH – Part 1
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Both of the tortillas above have the same pH when tested in a beaker. However, they clearly do not have the same pH on the surface of the tortilla itself. Each of these tortillas have been sprayed with a solution of Bromocresol Purple 0.04% w/v. On the left tortilla, the yellow spots indicate low pH Read more >
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Tortilla Tips: Where is the sodium in my flour tortillas coming from?
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Many people associate sodium with salt. But sodium in food can also be found other forms. One of the highest forms of sodium in flour tortillas and baked goods is not salt, it is the sodium found in baking powder. Baking powder contains sodium bicarbonate and usually some form of sodium acid such as sodium Read more >
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Tortilla Tips: Moisture Measurement of Tortillas
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The following is a practical and economical method that can be used in the tortilla factory. A laboratory oven is suitable for this application and should be able to dry several samples at once. This minimizes the time needed per sample analysis versus using a moisture balance, which can only dry one sample at a Read more >
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Tortilla Tips: Moisture Content of Tortillas
No comments The amount of water in corn and flour tortillas is critical to monitor and control. For tortillas, water content is the next most important measurement after pH. Moisture balances are commonly used to measure moisture. These instruments are fairly simple to use and provide quick results. A slower more accurate method is to use a Read more >
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Tortilla Tips: Corn tortilla nixtamalization process microbiological safety.
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In recent years inspectors have become increasingly concerned about traditional nixtamalization methods. Many tortilla manufacturers across the US have had inspectors make them through away steeping corn. During inspections many tortilla manufacturers have been unable to demonstrate the safety of the steeping process to regulators. The inspectors concern is two fold. First they are concerned Read more >
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Tortilla Tips: What is a good pH for Tortillas?
No comments The pH of tortillas not only affects their shelf life, but also affects their quality. The best pH for flour tortillas is from 5.2 to 6.2. Tortillas outside of this range will either spoil very quickly (above 6.2) or have an acidic taste (below 5.2). Flour tortillas with a higher pH will tend to have Read more >
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Tortilla Tips: Checking the Oil for Snacks
No commentsTechnically speaking, any oil can be used for frying, but all oils are not the same. Oils for frying must be selected with several characteristics in mind if they are to withstand rigorous conditions without adverse effects.