Tortilla glepung
 Flour tortilla | |
| Jinis | Flatbread |
|---|---|
| Panggonan asal | Mexico |
| Woworan pokok | Wheat flour |
 Buku masakan: Tortilla glepung  Médhia: Tortilla glepung | |
A tortilla glepung ( /tɔːrˈtiːə/, /-jə/ ) utawa tortilla gandum punika jinis alus, lancip flatbread digawe saka sacoro apik lemah glepung gandum . Asale iki asale saka jagung tortilla, roti jagung rata sing sadurunge ana wong Eropa teka ing Amerika. Digawe nganggo adonan tepung lan toya, dipencet lan dimasak padha karo tortilla jagung. [1] Resep paling gampang mung nggunakake glepung, banyu, lemak, lan uyah, nanging tortilla tepung sing digawe kanthi komersial umume ngemot agen ragi kimia kayata bubuk panggang, lan bahan liyane. [2] Tortilla sing diproduksi kanthi industri biasane ngemot macem-macem bahan kimia supaya gampang proses produksi, ngontrol tekstur lan rasa, lan kanggo nambah umur. Pakaryan wis rampung ing Washington State University kanggo ngembangake metode kanggo ngasilake tortilla kanthi skala, nanging mung nggunakake tepung gandum, banyu, minyak, lan uyah, kanthi starter tepung-lan-banyu fermentasi sing ngganteni ragi kimia.
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Referensi[besut | besut sumber]
- ↑ Dishes from the Wild Horse Desert: Norteo Cooking of South Texas, by Melissa Guerra,1 edition 2006, Wiley;ISBN 978-0764558924
- ↑ Rooney, L. W.; Serna-Saldivar, Sergio O. (1 January 2015). Tortillas: Wheat Flour and Corn Products. Elsevier. ISBN 9780128123683 – lumantar Google Books.
- ↑ Strom, Stephanie (15 June 2015). "Chipotle's Quest to Develop a Better Tortilla". The New York Times. ISSN 0362-4331. Dibukak ing 2019-11-19 – lumantar NYTimes.com.