Abstract
Soluble and insoluble fibres influenced both the quality and microstructure of dough and wheat flour tortillas. Doughs containing 8% soluble fibre had poor gluten development and extensive starch gelatinization during baking. This resulted in a tortilla with a dense, pasty crumb. Doughs containing 8% insoluble fibre had better gluten structures than those prepared using soluble fibres. Strands of insoluble fibre particles, however, physically disrupted the gluten network, causing the air bubbles to collapse, and decreased the shelf-stability of tortillas. It appears that soluble and insoluble fibres weaken the gluten matrix by different mechanisms.
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