Scientists in Mexico develop tortilla for people with no fridge

Peering through a microscope, food scientist Raquel Gomez studies microorganisms that add nutrients and preserve tortillas for several weeks without refrigerators -- a luxury in impoverished Mexican communities. The humble tortilla is a Mexican staple, consumed in tacos and other dishes by millions every day, from the Latin American nation's arid northern deserts to its tropical southern jungle. Most Mexicans buy fresh corn tortillas from small neighborhood shops. The wheat flour version developed by Gomez and her team contains probiotics -- live microorganisms found in yogurt and other fermented foods. Along with the nutritional benefits, the fermented ingredients mean the tortilla can be kept for up to a month without refrigeration, much longer than a homemade one, according to its creators. It was developed "with the most vulnerable people in mind," Gomez, a professor at the National Autonomous University of Mexico (UNAM), told AFP in her laboratory. Nearly 14 percent of ...