Method of preparing tortillas from waxy barley cultivars
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United States of America Patent
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Oct 21, 2003
Grant Date -
Feb 14, 2002
app pub date -
May 29, 2001
filing date -
May 30, 2000
priority date (Note) -
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Abstract
Flour tortillas (i.e. soft tacos and tortillas, wraps, flatbreads) with improved texture and nutritional characteristics represent novel food products that can be processed using flour milled from specific barley cultivars (barley cultivars with waxy starch characteristics and high levels of fibre) as the flour source and with modifications to the die-cut or hot press tortilla methods. Tortilla chips (i.e. taco chips, sopapillas) also produced from specific types of barley flour using the previously described methods can be baked or fried. Barley tortillas and chips can also be produced from barley masa which is produced by cooking and steeping waxy barley in an alkali solution (nixtamalization).
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