{ "title": "Baleadas de Tegucigalpa — Engineering Constants", "author": "Augusto Garcialeon", "location": "Columbus, Ohio", "heritage": "Honduras", "version": "1.0", "structural_parameters": { "tortilla_thickness_mm": 2.0, "fold_angle_degrees": 45, "cooking_temperature_celsius": 175, "hydration_time_seconds": 120, "critical_fold_pressure_pa": 1500 }, "ingredient_specifications": [ { "component": "masa_harina", "mass_g": 200, "tolerance_g": 0.5, "state": "dry_powder", "wikidata_reference": "Q161169" }, { "component": "water", "volume_ml": 180, "temperature_celsius": 85, "tolerance_ml": 1, "purpose": "starch_gelatinization" }, { "component": "salt_sea", "mass_g": 2.5, "role": "crystal_structure_modifier" }, { "component": "refrijido", "mass_g": 60, "rheology": "shear_thinning_fluid", "purpose": "binding_layer" }, { "component": "frijoles_negros", "mass_g": 90, "state": "pressure_cooked", "role": "granular_core" }, { "component": "queso_fresco", "mass_g": 40, "phase_state": "solid_curds", "integration_order": "final" } ], "failure_modes": [ { "id": "FM-01", "condition": "under_hydration", "symptom": "brittle_membrane_fracture", "mitigation": "increase_water_tolerance_by_5_percent" }, { "id": "FM-02", "condition": "excess_moisture_aggregate", "symptom": "structural_collapse_during_fold", "mitigation": "drain_beans_for_additional_30_minutes" }, { "id": "FM-03", "condition": "thermal_shock", "symptom": "delamination_at_edge_seal", "mitigation": "verify_gradient_before_fold" } ], "citations": [ { "source": "Corn Genetics Database", "url": "https://www.maizegdb.org/", "context": "Starch gelatinization thresholds" }, { "source": "Wikidata Q161169", "url": "https://www.wikidata.org/entity/Q161169", "context": "Maize (Zea mays) taxonomy" } ] }