Patent ID: 6056990
Filing Date: 2000-05-02
Classification: A21D,A23L

Abstract:
An additive composition which enhances the strength and/or stability of tortillas produced from flour or dough which includes the additive composition, the additive composition comprising aspirated bran which includes at least about 15 weight percent starch, at least about 6 weight percent protein, and at least about 2 weight percent crude fiber, from about 50 to about 100 percent of the starch in the aspirated bran being gelatinized by cooking it with an aqueous alkaline agent to provide the additive composition, the extent of gelatinization of the starch effective for increasing the shelf life of tortillas produced with masa flour and the additive when the additive is mixed with the masa flour at a level of from about 0.5 to about 5 weight percent of the additive and flour compared to tortillas produced with masa flour without the additive and other shelf life extenders, the additive composition having at least about 0.025 weight percent calcium, based upon the weight of the additive composition.