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| Author | : Cole Group |
| Publisher | : |
| Total Pages | : 100 |
| Release | : 1995 |
| Genre | : Cooking |
| ISBN | : 9781564268037 |
Cooks will find everything they need to know about using tortillas, Mandarin pancakes, pitas, and a variety of other flat breads in this book, plus recipes for making both store-bought and handmade varieties, appetizers and salads, and instructions for stuffing wrappers such as Philippine lumpia and egg rolls. 40 color photos.
| Author | : LW Rooney |
| Publisher | : Elsevier |
| Total Pages | : 311 |
| Release | : 2015-01-01 |
| Genre | : Technology & Engineering |
| ISBN | : 0128123680 |
Corn and wheat are among the most important cereals worldwide, representing many of the calories and proteins consumed. Tortillas and tortilla-related products are among the fastest-growing segments of the food industry and represent a sizeable portion of those calories. Tortillas: Wheat Flour and Corn Products answers the food industry’s need to meet the growing demand for high-quality tortillas and tortilla-based foods. This book will guide food scientists, product developers, and nutritionists through the fascinating science and technology behind the production of corn and wheat flour tortillas. This title is the most comprehensive English-language book of its kind. It fully describes the technology, nutritional value, and quality control measures of corn and wheat flour tortillas, tortilla chips, and related products. It accomplishes this through 300 pages of quality text, complemented by easy-to-understand facts, figures, tables, and summaries that seamlessly guide users to an understanding of the fundamental underlying principles that optimize tortilla production and guide product development. Tortillas: Wheat Flour and Corn Products is ideal for academics and industry professionals, including food science and nutrition students; people working in the tortilla and snack food industries; industry staff interested in the quality control/assurance aspects of tortillas; and professionals interested in cereal processing and product development. Edited by the renowned food science educators in tortilla production, this book provides high-quality training at both the academic and corporate levels A history of corn and wheat flour tortillas Ideal physicochemical properties of corn kernels and wheat flours to optimize processing Quality attributes of processed products and quality control/troubleshooting Food safety and quality control, from the raw materials to intermediate and finished products Various industrial setups and pilot plant techniques currently used to manufacture wheat flour tortillas Ideal physical, chemical, and rheological properties of tortilla flours Roles of leavening agents in tortilla quality Functions of dough emulsifiers and reducing agents in textural shelf life and “process-ability Effects and roles of preservatives and supplemented enzymes on shelf life Common quality and consistency issues encountered by the flour tortilla industry, along with solutions and recommendations Optimum properties of corn kernels for tortillas and nixtamalized snacks, such as parched fried corn, corn chips, and tortilla chips Milling processes and quality control testing used to obtain lime-cooked dough, the backbone for the fabrication of table tortillas and corn and tortilla chips
| Author | : Carolina Bank Muñoz |
| Publisher | : Cornell University Press |
| Total Pages | : 217 |
| Release | : 2016-05-02 |
| Genre | : Political Science |
| ISBN | : 0801460425 |
This book looks at the flip side of globalization: How does a company from the Global South behave differently when it also produces in the Global North? A Mexican tortilla company, "Tortimundo," has two production facilities within a hundred miles of each other, but on different sides of the U.S.-Mexico border. The workers at the two factories produce the same product with the same technology, but have significantly different work realities. This "global factory" gives Carolina Bank Muñoz an ideal opportunity to reveal how management regimes and company policy on each side of the border apply different strategies to exploit their respective workforces' vulnerabilities. The author's in-depth ethnographic fieldwork shows that the U.S. factory is characterized by an "immigration regime" and the Mexican factory by a "gender regime." In the California factory, managers use state policy and laws related to immigration status to pit documented and undocumented workers against each other. Undocumented workers are subject to harsher punishment, night-shift work, and lower pay. In the Baja California factory, managers sexually harass women—who make up most of the workforce—and create divisions between light- and dark-skinned women, forcing them to compete for managerial attention, which they understand equates with job security. In describing and analyzing the differences in working conditions between the two plants, Bank Muñoz provides important new insights into how, in a globalized economy, managerial strategies for labor control are determined by the interaction of state policies and labor market conditions with race, gender, and class at the point of production.
| Author | : Paula E. Morton |
| Publisher | : University of New Mexico Press |
| Total Pages | : 182 |
| Release | : 2014 |
| Genre | : Cooking |
| ISBN | : 0826352146 |
In this entertaining and informative account Paula E. Morton surveys the history of the tortilla from its roots in ancient Mesoamerica to the cross-cultural global tortilla.
| Author | : Donna Meeks Kelly |
| Publisher | : Gibbs Smith |
| Total Pages | : 132 |
| Release | : 2005-02-14 |
| Genre | : Cooking |
| ISBN | : 1423608658 |
101 Things to Do with a Tortilla takes this delicious and nutritious staple of so many countries and brings it into the mainstream with family-friendly recipes for breakfast, lunch, dinner, and more. Tortillas are a no-fail recipe ingredient, and Stephanie Ashcraft and Donna Kelly show that tortillas aren't just for Mexican food anymore!
| Author | : Paula E. Morton |
| Publisher | : UNM Press |
| Total Pages | : 183 |
| Release | : 2014-10-15 |
| Genre | : Cooking |
| ISBN | : 0826352154 |
“The ordinary tortilla was an extraordinary bond between the human and divine. . . . From birthdays to religious ceremonies, the people of Mesoamerica commemorated important events with tortillas. One Maya tribe even buried their dead with tortillas so that the dogs eaten as dinner during life would not bite the deceased in revenge.”—from Tortillas: A Cultural History For centuries tortillas have remained a staple of the Mexican diet, but the rich significance of this unleavened flatbread stretches far beyond food. Today the tortilla crosses cultures and borders as part of an international network of people, customs, and culinary traditions. In this entertaining and informative account Paula E. Morton surveys the history of the tortilla from its roots in ancient Mesoamerica to the cross-cultural global tortilla. Morton tells the story of tortillas and the people who make and eat them—from the Mexican woman rolling the mano over the metate to grind corn, to the enormous wheat tortillas made in northern Mexico, to twenty-first-century elaborations like the stuffed burrito. This study—the first to extensively present the tortilla’s history, symbolism, and impact—shows how the tortilla has changed our understanding of home cooking, industrialized food, healthy cuisine, and the people who live across borders.
| Author | : Roseanne Greenfield Thong |
| Publisher | : Chronicle Books |
| Total Pages | : 40 |
| Release | : 2014-02-25 |
| Genre | : Juvenile Fiction |
| ISBN | : 1452139334 |
In this lively picture book, children discover a world of shapes all around them: rectangles are ice-cream carts and stone metates, triangles are slices of watermelon and quesadillas. Many of the featured objects are Latino in origin, and all are universal in appeal. With rich, boisterous illustrations, a fun-to-read rhyming text, and an informative glossary, this playful concept book will reinforce the shapes found in every child's day! Plus, this is the fixed format version, which will look almost identical to the print version. Additionally for devices that support audio, this ebook includes a read-along setting.
| Author | : Marie Romero Cash |
| Publisher | : UNM Press |
| Total Pages | : 210 |
| Release | : 2007 |
| Genre | : Biography & Autobiography |
| ISBN | : 9780826339126 |
The traditional Hispanic culture of 1950s Santa Fe comes alive through the members of the hardworking Romero family.
| Author | : Victoria Wise |
| Publisher | : Workman Publishing |
| Total Pages | : 308 |
| Release | : 1990-01-01 |
| Genre | : Cooking |
| ISBN | : 9780894803642 |
Like a blank canvas but much tastier, the ubiquitous corn or flour tortilla is the perfect vehicle for every sort of food. A passionate feast of tacos--as well as burritos, tostadas, quesadillas, chimichangas, and the big enchilada (Red or Green Chicken)--here are over 200 recipes for well-filled tortillas. Illustrations throughout.
| Author | : Sergio O. Serna-Saldivar |
| Publisher | : CRC Press |
| Total Pages | : 564 |
| Release | : 2022-04-20 |
| Genre | : Technology & Engineering |
| ISBN | : 1000543366 |
The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer ́s expectations, especially in terms of convinience, flavor, shelf life, and nutritional and health claims. Snack Foods: Processing, Innovation, and Nutritional Aspects was conceptualized to thoroughly cover practical and scientific aspects related to the chemistry, technology, processing, functionality, quality control, analysis, and nutrition and health implications of the wide array of snacks derived from grains, fruits/vegetables, milk and meat/poultry/seafood. This book focuses on novel topics influencing food product development like innovation, new emerging technologies and the manufacturing of nutritious and health-promoting snacks with a high processing efficiency. The up-to-date chapters provide technical reviews emphasising flavored salty snacks commonly used as finger foods, including popcorn, wheat-based products (crispbreads, pretzels, crackers), lime-cooked maize snacks (tortilla chips and corn chips), extruded items (expanded and half products or pellets), potato chips, peanuts, almonds, tree nuts, and products derived from fruits/vegetables, milk, animal and marine sources. Key Features: Describes traditional and novel processes and unit operatios used for the industrial production of plant and animal-based snacks. Depicts major processes employed for the industrial production of raw materials, oils, flavorings and packaging materials used in snack food operations. Contains relevant and updated information about quality control and nutritional attributes and health implications of snack foods. Includes simple to understand flowcharts, relevant information in tables and recent innovations and trends. Divided into four sections, Snack Foods aims to understand the role of the major unit operations used to process snacks like thermal processes including deep-fat frying, seasoning, packaging and the emerging 3-D printing technology. Moreover, the book covers the processing and characteristics of the most relevant raw materials used in snack operations like cereal-based refined grits, starches and flours, followed by chapters for oils, seasoning formulations and packaging materials. The third and most extensive part of the book is comprised of several chapters which describe the manufacturing and quality control of snacks mentioned above. The fourth section is comprised of two chapters related to the nutritional and nutraceutical and health-promoting properties of all classes of snacks discussed herein.
