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New Book Delves into Science and Technology Behind “the World’s New Bread”

St. Paul, Minn. (November 2015)— Tortillas and tortilla-related products, one of the fastest-growing segments of the food industry, are driving consumption of wheat and corn to the point where some call tortillas ‘the world’s new bread.’

Tortillas: Wheat Flour and Corn Products answers the food industry and consumer’s needs for high-quality tortillas and tortilla-based products. It guides scientists, product developers, and nutritionists through the latest science and technologies behind the production of corn and wheat flour tortillas, as well as tortilla snacks and related products.

The 300-page book fully describes the technology, nutritional value, and quality control measures of corn and wheat tortilla products with easy-to-understand facts, figures, tables, and summaries covering: 

  • Physicochemical properties of corn kernels and wheat flours
  • Food safety and quality control
  • Industrial setups and pilot plant techniques 
  • Ideal physical, chemical, and rheological properties of tortilla flours
  • Roles of leavening agents in tortilla quality 
  • Functions of dough emulsifiers and reducing agents
  • Effects and roles of preservatives and supplemented enzymes on shelf life
  • Optimum properties of corn kernels for tortillas and nixtamalized snacks
  • Milling processes and quality control testing used to obtain lime-cooked dough

The book also highlights common quality and consistency issues encountered by the flour tortilla industry, along with solutions and recommendations.


Tortillas: Wheat Flour and Corn Products is ideal for academics and industry professionals, including food science and nutrition students; people working in the tortilla and snack food industries; industry staff working on the quality control/assurance aspects of tortillas; and professionals interested in cereal processing and product development.

Edited by the renowned food science educators in tortilla production, Lloyd W. Rooney, Emeritus Regents Professor and Faculty Fellow at Texas A&M University, and Sergio O. Serna-Saldivar, Professor of Food Science at the Monterrey Institute of Technology and Higher Education, this book provides high quality training at both the academic and corporate levels.

To order this book, go to www.aaccnet.org/store, or call toll-free 1.800.328.7560 in the USA or Canada; or call +1.651.454.7250 from elsewhere.

Book Specifications and Data

©2015; 8” × 10” hardcover; 288 pages; 37 color images; 18 black and white images; 3 pounds; ISBN 978-1-891127-88-5

This book is published by AACC International and may be purchased for $259 plus S&H from AACCI PRESS.

Review copies of Tortillas: Wheat Flour and Corn Products are available to qualified reviewers. If you are interested in reviewing this book in your publication and can forward a copy of the published review within six months of receiving the book, please send your request with details of your publication to AACCI here; attn: Dawn Wuest.

NOTE: Digital artwork of the book’s cover is available by contacting Dawn Wuest using the contact information provided. Please specify if the artwork will be used for print or electronic media.

About AACC International

AACCI is a global, nonprofit association of nearly 2,500 scientists and food industry professionals working to advance the understanding and knowledge of cereal grain science and its product development applications through research, leadership, education, superior technical service, and advocacy.