2020/01/03 by Alberto Tecante · 1 citation
Nursing · Agricultural and Biological Sciences · #Microbial Metabolites in Food Biotechnology #Food composition and properties #Food Chemistry and Fat Analysis #Amaranth #Food science #Ingredient #Pectin #Bread making #Dietary fiber #Geography #Biology
paper · doi:10.1002/9781119430902.ch5
openalex publication_date 2020/01/03 · openalex created_date 2025/10/10 · openalex updated_date 2025/11/06
This chapter describes the characteristics of traditional Mexican foods to readers from all backgrounds. It discusses the instrumental texture characteristics of corn and wheat tortillas, alegria (an amaranth seed sweet), ate (a firm gel made from fruits with high pectin content), pan de muerto (a traditional seasonal bread), and queso Cotija (a local ripened cheese). In Mexico, many people tear the soft corn tortilla into pieces so that each part carries food from the dish to the mouth as it would be done with a spoon. Xanthan, a microbial polysaccharide used as a food thickener, has been included as an ingredient into the formulation for tortilla making. Among the traditional Mexican foods, corn and wheat tortillas have evolved into industrial production and have transcended the country's borders to become global food.