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US 10,299,485 B2Granted
Method for preparing a flour tortilla
AssigneeMauri Technology B.V.
InventorsMarcellus Gerardus Sturkenboom, Mattheus Antonius Jozef van der Lee, Martinus Gerardus van Oort, Steven Charles Bright
Life of this patent
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Abstract
The disclosure defined by this invention describes a method for preparing a flour tortilla (including whole wheat or multi grain) which utilizes a fatty substance in the form of a powder, granulate or crystal to improve the properties of the tortilla.
Claims18
A method for preparing a soft, rollable, wheat flour tortilla comprising
- providing a wheat flour tortilla dough in a portion sufficient to prepare the tortilla;
- applying a fatty substance to all or at least part of the surface of the dough portion, wherein the fatty substance is a powder, granulate or crystal;
- thereafter
- forming the dough into a tortilla shape using a hot press;
- and thereafter
- baking the dough;
- wherein the amount of fatty substance applied to said surface of the dough portion is in the range of 0.0001 g/g dough to 0.01 g/g dough, and wherein the dough is made using flour having a protein content of about 7.5 to about 14 wt %.
4 more elements
A method for preparing a soft, rollable, wheat flour tortilla, comprising
- providing a wheat flour tortilla dough;
- applying a fatty substance to all or at least part of the surface of the dough, wherein the fatty substance is a powder, granulate or crystal;
- thereafter
- dividing the dough in portions sufficient to prepare the tortilla;
- forming the dough portions into a tortilla shape using a hot press;
- and thereafter
- baking the tortilla shaped dough portions;
- wherein the amount of fatty substance applied to said surface of the dough portion is in the range of 0.0001 g/g dough to 0.01 g/g dough, and wherein the dough is made using flour having a protein content of about 7.5 to about 14 wt %.
5 more elements
Dependencies are inferred from the claim text.