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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.
Jinis | Flatbread |
---|---|
Panggonan asal | Mexico |
Woworan pokok | Wheat flour |
Buku masakan: Tortilla glepung Médhia: Tortilla glepung |
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