Processing and Production Tortillas andChips with Related Evaluation and Analytical Services
Source: Food Processing Center at the University of Nebraska-Lincoln
Our capabilities include pilot-plant processing of corn (traditional whole-kernel or masa flour) and wheat flour tortillas (hot-press), tortilla chips, corn chips, and related snacks and flat-breads
Our capabilities include pilot-plant processing of corn (traditional whole-kernel or masa flour) and wheat flour tortillas (hot-press), tortilla chips, corn chips, and related snacks and flat-breads. Post-process analyses procedures include shelf-life evaluation (texture and microbiological safety) and starch properties.
Processing Methods and Capabilities
- Traditional Whole-Kernel Corn (Tortillas, Tortilla
- Chips and Corn Chips)
- Instant Masa Flour Production
- Tortillas and Chips using Instant Masa Flour
- Wheat Flour Tortillas
- Tortillas and Snacks made with novel ingredients
Food Processing Center at the University of Nebraska-Lincoln, 143 Filley Hall, P.O. Box 830919 East Campus, Lincoln, NE 68583. Tel: 402-472-5971; Fax: 402-472-1693.
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