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A flour tortilla (/ t ɔːr ˈ t iː ə /, /-j ə /) or wheat tortilla is a type of soft, thin flatbread made from finely ground wheat flour.Made with flour- and water-based dough, it is pressed and cooked, similar to corn tortillas. [1]
The dough is most commonly made of nixtamalized corn flour, as also used for tortillas, but can also be of wheat flour, particularly in northern Mexico close to the United States border. An old variant of corn gorditas uses masa quebrada (broken dough) where the cornmeal is coarsely ground, leaving bits of broken grain.
An uncooked corn tortilla made with nixtamalized corn at 46% hydration and depending on corn variety used and variations, consists of 45% carbohydrates, 3% fat, and 6% protein (table). In a 100 gram reference amount, a raw corn tortilla supplies 218 calories and is a rich source (20% or higher of the Daily Value , DV) of phosphorus (45% DV) and ...
Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.
Yields: 12. Prep Time: 5 mins. Total Time: 30 mins. Ingredients. 2 c. (185 g.) masa harina. 1 tsp. kosher salt. Directions. In a large bowl, whisk masa harina and salt.
When mixing the wheat dough, bakers add a small amount of cooked flour and water to the rest of the ingredients, a minor change with major impact on the bread’s structural development. The results?
A chimichanga with rice. This is a list of tortilla-based dishes and foods that use the tortilla as a primary ingredient. A tortilla is a type of soft, thin flatbread made from finely ground corn or wheat flour that comes from Mexico and Central America and traditionally cooked on a comal (cookware).
The fresh masa can be sold or used directly, or can be dehydrated and blended into a powder to create masa harina, or masa flour. Lime and ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose , the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the corn.
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