Abstract
Tortillas are increasingly becoming popular across the world. Stale tortillas are firm and crack when folded, thus becoming unacceptable to consumers. Tortilla staling has been attributed to ingredients, processing conditions, and flour components, specifically starch and protein. Enzymes are proteins, which are natural and biodegradable and can act as alternatives to chemical compounds in baked goods. They can modify and act on different tortilla components to extend shelf life, improve dough handling and machinability properties, enhance mixing tolerance and proofing stability, improve crumb whiteness and structure, produce a more intense crust color, and, as a result of these, allow for the replacement of chemical additives. α-Amylases and xylanases are frequently used in both corn and wheat tortillas to extend textural shelf life. Transglutaminases, oxidoreductases, and proteases are used to modify the rheological properties of wheat flour tortilla doughs.
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