Tortilla Texture Research Articles

Chemical, physical, and sensory properties of nixtamalized oat tortillas

AbstractBackground and ObjectivesWhile alkaline nixtamalization has historically been used for corn, this process may have application in other cereals. Drawbacks to wider use include the lengthy steep time, as well as the volume of alkaline wastewater produced. This study evaluated a novel, waste‐effluent‐free nixtamalization process for oat (Avena sativa) masa, and compared properties of oat masa and tortillas prepared with 1%, 1.5%, and 2% lime, with and without steeping.FindingsA minimal‐water‐addition, 45‐min simmering process, without steeping, was effluent‐free, and produced oat tortillas comparable to those produced using a traditional overnight steep. The pH increased significantly with increasing lime content (r = .982). Consumer overall‐liking scores did not significantly differ across treatments, though appearance scores were significantly higher for 2% lime samples (p < .05), which were significantly darker and more yellow, based on L* and b* values. Masa adhesiveness means ranged from 1.49 to 1.52 N, with no significant differences between the no‐steep treatments. Higher lime addition (1.5%–2%) in the no‐steep process significantly improved tortilla flexibility, based on extensibility and rollability scores, though tortilla rupture force did not vary significantly across treatments. Tortilla rollability scores at 3‐days were lowest ( = 1.1 + 0.31, indicating less cracking) for the 1.5%–2% lime no‐steep treatments, which were significantly better than the steeped treatment ( = 3.7 + 0.48). Consumers rated the steeped sample as significantly less flexible. B‐vitamins were negatively impacted by increasing lime, while calcium increased significantly with lime addition.ConclusionsThe no‐steep, effluent‐free nixtamalization process produced oat tortillas with good masa and tortilla texture, which were not significantly different in consumer liking than tortillas produced via a traditional process.Significance and NoveltyThis research suggests nixtamalization can be applied to other grains in a shorter, environmentally friendly process, with broader commercial applicability.

Effect of amaranth addition on texture of maize tortilla produced from extruded composite flours

AbstractBackground and ObjectivesNutritional benefits of amaranth addition to maize products have been documented. However, studies of the effect on the final product's rheological and textural properties are scarce. The objective was to study the effect of amaranth addition on masa's rheological properties and the tortilla texture of maize nixtamalized flours obtained by extrusion technology.FindingsComposite flours of maize with 0%, 15%, 30%, or 45% amaranth were extruded, and masa and tortillas were obtained. Masa properties were evaluated with dynamic rheology and tortilla firmness with the texture profile analysis. The amaranth addition effect was not linear. Fifteen percent addition increased frequency sweep values for G′ and G″, while 30% and 45% addition decreased them. Tortilla firmness decreased at 2 storage hours for 15% addition compared with maize‐only samples (5440 and 7190 (g‐f)/mm). The effects can be partially explained by differences in starch characteristics.ConclusionsAmaranth (15% addition) improved masa viscoelastic behavior and reduced firmness during storage. Besides the nutritional effects, amaranth use at the tested level will be helpful in improving the texture of maize tortillas produced with extruded flour.Significance and NoveltyThe texture of tortillas obtained by extruded flours has not been reported to be completely satisfactory; therefore, the use of amaranth has the potential to improve the final product quality.

Changes in the physical, chemical, and sensory properties from three native corn landraces from Chiapas using two nixtamalization times

The objective of this study was to investigate the variation in physical, chemical, and sensory properties of tortillas when using two nixtamalization cooking times for three native corn landraces with different kernel hardness levels. When Olotón and Comiteco races are cooked with lime for 60 min, tortillas were softer and rolled better. In contrast, when Tuxpeño was nixtamalized for 30 min tortillas were less prone to breaking. Starch gelatinization is the main factor responsible for textural changes, although retrogradation may also be involved. Structural composition of grains affects thermal and rheological properties and, consequently, the texture of tortillas. Textural properties (tension, rollability, and elasticity) of tortillas are affected by the type of endosperm (hard and soft), whereas kernel hardness correlated only with tortilla tension. Chemical composition correlated well with kernel shape, starch thermal (enthalpy) and rheological properties. Protein affected tortilla elasticity, firmness, and smoothness. Fat and carbohydrate were negatively correlated with nixtamal aroma but protein was positively correlated. Crude fiber correlated negatively with tortilla smoothness, and corn-aroma. Even though the perception of aroma, flavor, smoothness was related to corn landrace, cooking time also exerted an effect. A longer nixtamalization cooking time usually reduces the intensity of tortilla sensory properties like corn and nixtamal aromas.

Physicochemical study of nixtamalized corn masa and tortillas fortified with “chapulin” (grasshopper, Sphenarium purpurascens) flour

ABSTRACT The objective of this work was to study the physicochemical properties of nixtamalized corn flour (NCF) enriched with grasshopper Sphenarium purpuracens, “chapulin” flour (ChF) at 2, 6, and 10% w/w. Bromatological, vibrational, mineral, structural, thermal, viscosity, textural, and acceptability analyses were done. It was found that the ChF is rich in alkali-soluble proteins and the inductively coupled plasma mass spectrometry (ICP) analysis showed the presence of important minerals to human health like K (4285 mg/kg), P (4137 mg/kg), and S (3281 mg/kg). Viscosity profiles of the mixes of ChF-NCF showed a decrease of viscosity, depending on the concentration of ChF. The hardness in the corn masa added with ChF was less compared with the one made with NCF. Tortilla texture was affected by the addition of ChF. However, the acceptability study revealed that that consumers accept tortillas enriched with 2 and 6% of ChF.

Relaxation tests and textural properties of nixtamalized corn masa and their relationships with tortilla texture

The relationships among the viscoelastic and textural properties of corn masa and the texture of tortilla were studied. Six nixtamalization processes using traditional Ca(OH)2, classic (wood ashes), and potentially ecologically better compounds: CaCO3, CaSO4, CaCl2, Ca(C2H5COO)2 that are less polluting because the lower alkalinity reduces the dry matter losses, and a control were studied. Relaxation parameters showed that nixtamalization with Ca(OH)2 led to the production of a more viscous and elastic masa, while masa using the other Ca sources which had the potential to be more ecological, had a weaker and less elastic structure. Fresh tortillas derived from the potentially more ecological Ca sources were softer and more extensible than tortillas using Ca(OH)2 nixtamalization. After 48 h of storage, the inverse trend was observed. Estimated shear moduli G0, G1, G2, G3 and G and viscosity η1 and η2 from the generalized Maxwell model correlated well the cutting force, tensile strength, and extensibility of the tortillas, which were mainly affected by starch gelatinization. In masa, relaxation parameters showed better results than texture profile analysis for predicting the texture of both fresh and stored tortillas.

Textura, color y aceptación sensorial de tortillas y pan producidos con harina de ramón (Brosimum alicastrum) para incrementar la fibra dietética total

Dentro de los cultivos ancestrales subutilizados que tienen un potencial agroindustrial está el ramón (Brosimum alicastrum), ya que su semilla es fuentede proteína, almidón y fibra. En este trabajo se investigó el efecto de incorporar harina de semilla de ramón en diferentes proporciones, evaluando su efecto sobre la textura, el color, la aceptación y el contenido de fibra dietética total de tortillas y de pan de caja. Las masas de harina de maíz aumentaron su adhesividad al incorporar harina de semilla de ramón (de 3,97 a 4,96 N), además de resultar menos duras, pero más cohesivas. Las tortillas fueron a suvez más dúctiles al ser más deformables (de 3,73 a 4,84 N). Las menores diferencias de color con respecto al control fueron observadas al incorporar 10 % de harina de semilla de ramón (δE = 7,77 y 22,95 para tortilla y pan de caja, respectivamente). El contenido de fibra dietética total aumentó en un 26 % en tortillas y 54 % en pan de caja al utilizar 10 % de harina de semilla de ramón. En contraste, para el pan de caja sí hubo diferencias detectables por los consumidores, sobre todo en el color desarrollado. Los resultados indican que se puede utilizar un 10 % de harina de ramón en tortillas o panes sin afectar las propiedades de textura; además, a pesar de los cambios en la coloración, no son considerados importantes por los consumidores, y su uso incrementa el contenido de fibra dietética total.

Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas

SummaryThe impact of addition of palmitic acid (PA) on the amylose‐lipid complexes formation and their influence on amylopectin retrogradation were studied. Tortillas prepared with 0.0%, 1.0% and 1.5% (w/w) of PA were stored for 0, 7, and 14 days at 4 °C. Tortillas with 1.0% and 1.5% of PA were softer than tortillas without PA during storage time; this change can be associated with reduction in starch retrogradation. Texture evaluation suggests that retrogradation reduction, influences directly tortilla texture (r = 0.82; P < 0.007). Thermal analysis revealed that tortillas had three endotherms corresponding to melting of (i) retrograded amylopectin, (ii) type I amylose‐lipid complexes and (iii) type II amylose‐lipid complexes. Addition of palmitic acid to masa during tortilla‐making process may be an alternative strategy to reduce starch retrogradation and tortilla staling.

Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue.

Dry soybean (Glycine max) residue (SBR) is a byproduct rich in dietary fibre and protein with high levels of essential amino acids. The effects due to the substitution of refined wheat flour with 5% or 10% SBR in dough rheology and hot-press tortilla texture, dimensions, colour, protein and dietary fibre contents were studied. Substitution of 10% SBR improved flour in terms of gluten strength and sedimentation without significantly affecting dough hardness, cohesiveness, adhesiveness, and extensibility. The dimensions, colour and sensory acceptance of the supplemented tortillas were not affected by the addition of the SBR. The 10% SBR tortillas contained 1.77 times more insoluble dietary fibre, protein content of 9.3%, in vitro protein digestibility of 84% and protein digestibility corrected amino acid score (PDCAAS) of 52.63%. Results indicated that wheat flour tortillas with 10% SBR an excellent alternative to regular counterparts owing to their higher dietary fibre and protein quantity and quality.

Phenolic Compounds and Antioxidant Activity of Extruded Nixtamalized Corn Flour and Tortillas Enriched with Sorghum Bran

Sorghum bran (SB) is a good source of phenolic compounds with high antioxidant capacity that increases the antioxidant activity (AOX) of tortillas prepared with extruded nixtamalized corn flour. The objective of this research was to study the effects of bran addition (0, 5, or 10%) before (ENBESB) or after (ENAFSB) extrusion, in the features and composition of baked tortillas in terms of total phenolic compounds (TPC), AOX, color (L, a, b, hue, chroma, and E value), and tortilla firmness. It was possible to retain more than 81.8 and 89.9% of TPC and AOX, respectively, in ENBESB‐10% flour. Tortillas prepared with ENAFSB‐10% flour retained more than 92 and 76% of TPC and AOX, respectively, compared with ENBESB. However, tortillas elaborated with ENAFSB flour showed a higher firmness and lower flexibility than counterparts produced from ENBESB. The use of extrusion to produce nixtamalized corn flours and the strategy of adding the SB to the corn meal before extrusion were essential to retain TPC and AOX and, additionally, to enhance texture of tortillas.

Application of wounding stress to produce a nutraceutical-rich carrot powder ingredient and its incorporation to nixtamalized corn flour tortillas

Wounding stress was applied to carrot to obtain a nutraceutical-rich carrot powder (stressed-carrot powder, SCP) that contained 522, 225, and 23% more chlorogenic acid, total phenolics, and dietary fiber, respectively, compared to regular carrot powder. Tortillas were produced by substituting nixtamalized corn flour with 10% w/w dry weight (DW) of SCP, showing considerable sensory acceptability, and causing an increase in masa elasticity and deformation resistance. Furthermore, SCP substitution induced a change in color of tortillas to yellow, but did not affect cohesiveness and adhesiveness of masa, neither the dimensions, rollability, texture, nor shelf-life of tortillas. Unlike regular tortillas, 10% SCP tortillas had chlorogenic acid, β-carotene, α-carotene, and lutein (270, 39, 36, and 15 µg/g DW, respectively), 155% more total phenolics, and 35% more dietary fiber. SCP is a suitable ingredient for nutraceutical enhancement of foods, which could greatly aid in the prevention of chronic and degenerative diseases.

Alkaline cooking and tortilla quality in maize grains from the humid, tropical lands of Mexico

Maize (Zea mays L.) tortilla is the major staple food forthe Mexican population. Nine tropical maize genotypes were evaluated.All samples had white grains, a common characteristic in tropical maize, and therefore they were appropriate for nixtamalized flour industry. Grain, flour, masa and tortilla characteristics of each maize genotype were evaluated. Length, width, thickness, weight of 1000 grains and hardness of grain were determined. Moisture content,proteins, fat, ash, mean particle size, water absorption index, enthalpy,and flour temperature were also evaluated. Adhesiveness and cohesiveness were evaluated in masa. Moisture content, protein, capacityto puff up, roll making, tension and cutting strength were determinedin tortillas. There were significant differences (p≤0.05) in most of theevaluated characteristics. Grain length values varied between 9.26and 11.02 mm for populations 23 and 22, respectively. Grain hardness oscillated between 11.17 (population 32) and 14.75 (landrace Mejen). According to the weight of 1000 grains most genotypes had small grains. The minimum and maximum moisture values of flourand tortillas were 8.33-9.99% and 46.20-50.36%, respectively. The texture of tortillas elaborated from population 32 and landrace Mejenhad the lowest tension and cutting strength, resulting the best genotypes for making tortilla.

Effects of Resistant Starch and Fiber from High‐Amylose Non‐Floury Corn on Tortilla Texture

ABSTRACTA high‐amylose, non‐floury corn, a floury corn, and a 1:1 blend were made into masa and then tortillas. The masa flour made with the high‐amylose corn had a greater amount of resistant starch (RS 28.8%) and a greater amount of total dietary fiber (TDF 42.1%) than that with the floury corn (RS 2.9%, TDF 9.6%), producing a high‐fiber tortilla. The masa was evaluated for pasting properties using a Rapid ViscoAnalyser (RVA). The high‐amylose masa slurry gelatinized little at 95°C. The floury masa had the greatest peak viscosity, whereas the 1:1 blend was intermediate in value. Sensory evaluations of the tortillas for the textural attributes showed the floury tortillas to be chewier, more rollable, and grittier than the high‐amylose tortillas, whereas the blend tortillas were intermediate for most attributes. The cutting force of the high‐amylose tortillas, measured on a texture analyzer, was very low; the blend and floury tortillas required more force. Chewiness was correlated to rollability (r = 0.99, P = 0.05). The %RS and %TDF were correlated to rollability (r = –0.99), and cutting force (r = 0.99). The floury and blend tortillas had firm textures expected of desirable tortillas, whereas the high‐amylose tortillas broke under little force, and would not roll. The high‐amylose tortillas had high amounts of RS and TDF but poor texture. The blend tortillas retained most floury tortilla textural properties, making them suitable products for consumer use.

EFECTO DE LA DUREZA DEL GRANO DE MAÍZ (Zea mays L.) SOBRE EL RENDIMIENTO Y CALIDAD DE LA TORTILLA

Maize is the most important cereal in the diet of Mexican people. Maize is consumed mainly as tortilla, which can be produced from fresh masa or nixtamalized maize flour. The objectives of the present work were to establish the effect of maize grain hardness on masa and tortilla yields as well as its relationship with tortilla texture and the stability of this tortilla characteristic during the storage. There were used 27 maize samples obtained in the states of Puebla and Tlaxcala that were grouped according to their grain hardness. Physical, chemical and nixtamalization variables were evaluated in the samples. The tortilla quality during the storage was determined in function of texture and moisture. The maize samples with hard endosperm presented higher test weight and lower floatation index and thousand weight values than the maize samples with medium and soft endosperm. Grain hardness affected moisture content of tortilla and in this way tortilla yield, but not the tortilla texture. The favorable tortilla texture characteristics were lost after being storage for 24 h. To obtain an index yield of tortilla/maize ≥1.5, the tortilla moisture has to range from 45 to 46 %. Maize with soft to medium hardness grain let to have tortillas with these moisture requirements.

Shelf stability and sensory properties of flour tortillas fortified with pinto bean ( Phaseolus vulgaris L.) flour: Effects of hydrocolloid addition

To flour tortillas formulations containing 25 g/100 g of pinto bean flour, 0.5 g/100 g and 0.75 g/100 g of guar gum and sodium carboxymethyl cellulose (CMC) were added and their shelf stability was studied at 4 and 25 °C over 7 days. Texture, determined instrumentally, rollability, and water holding capacity were the main parameters studied. Selected samples were evaluated by 55 participants to determine consumer acceptability. Firmness and cohesiveness were negatively affected by the addition of bean flour, however, this effect was partially overcome by the addition of hydrocolloids. Guar gum had a positive significant influence on water holding capacity and texture over time ( P < 0.001), while CMC had no positive effects. Despite the instrumental texture data, which showed that bean tortillas had inferior attributes than the wheat control, consumers found the overall texture and acceptability of bean tortillas with and without guar gum on the range of “like very much” and “like moderately”, which was significantly higher than the wheat control ( P < 0.01). Based on physical and sensorial properties it would appear that these foods are industrially feasible and highly acceptable by health-conscious consumers.

EFFECT OF PROCESSING CONDITIONS ON INSTRUMENTAL EVALUATION OF NIXTAMAL HARDNESS OF CORN

ABSTRACT Two varieties of corn (Blanco and Toluca) were cooked in water at boiling temperature (at a ratio of 1:3) for different cooking times (25 or 45 min) and concentrations of lime (0.0, 0.5 or 1.0%). The cooked corn was allowed to rest for 5 or 14 h, resulting in the nixtamal product. The nixtamal was tested for hardness utilizing the nixtamal puncture cell (NPC) connected to a texturometer. The parameters of hardness measured were the maximum force (MF) required to rupture the nixtamal and the modulus of elasticity (ME). It also were determined the moisture content of the nixtamal, pH of the nejayote and loss of solids into the nejayote. The concentration of lime, cooking time and corn variety had a highly significant effect (P &lt; 0.01) on the MF and ME of the nixtamal. Both determinations correlated very significantly with the moisture content of the nixtamal (r = −0.94 and r = −0.96, respectively). The ME values correlated significantly (P &lt; 0.05) with the loss of solids and pH of the nejayote (r = −0.881 and r = −0.858, respectively). The NPC was capable of detecting the difference in the hardness of nixtamal obtained under different conditions of the traditional nixtamalization process, where it could be a useful tool for further studies of this raw material in the production of corn tortillas.PRACTICAL APPLICATIONSNixtamal is the alkaline cooked corn in the process to make corn tortillas. Actually, nixtamal hardness evaluation is made subjectively by the operator of the process. Depending on the nixtamal texture are the masa and the tortilla texture. Therefore, with the nixtamal punch cell, nixtamal hardness can be measured instrumentally and a better control of the corn tortilla process could be carry out. In addition, with the nixtamal puncture cell it is possible to study any factor affecting the nixtamal hardness.

Effect of Flour Extraction Rate on White and Red Winter Wheat Flour Compositions and Tortilla Texture

ABSTRACTWheat flours commercially produced at 74, 80, and 100% extraction rates made from hard white winter wheat (WWF) and hard red winter wheat (WRF) were used to produce tortillas at a commercial‐scale level. Flour characteristics for moisture, dry gluten, protein, ash, sedimentation volume, falling number, starch damage, and particle‐size distribution were obtained. Farinograms and alveograms were also obtained for flour‐water dough. A typical northern Mexican formula was used in the laboratory to test the tortilla‐making properties of the flours. Then commercial‐scale tortilla‐baking trials were run on each flour. The baked tortillas were stored at room and refrigeration temperatures for 0, 1, 2, and 3 days. Maximum stress and rollability were measured every day. Tortilla moisture, color, diameter, weight, and thickness were measured for each treatment. Finally, tortilla acceptability was tested by an untrained sensory panel. Analyses of variance (ANOVA) were performed on the data. WWF had higher protein content, dry gluten, sedimentation volume, and water absorption than the WRF. The WWF was the strongest flour based on farinograph development time and alveograph deformation work. It also produced the most extensible dough measured with the alveograph (P/L). Flour protein and ash contents, water absorption, and tenacity increased directly with the flour extraction rate. Both WWF and WRF performed well in commercial‐scale baking trials of tortillas. Tortillas made with both types of flours at 74 and 80% extraction rates had the best firmness and rollability. However, tortillas made with WWF 80% had the best color (highest L value). Tortillas prepared with 100% extraction rate flour were also well accepted by the sensory panel, had good textural characteristics, and became only slightly firm and slightly less rollable after three days of storage at room temperature.

Effect of Emulsifiers on Textural Properties of Whole Wheat Tortillas During Storage

Flour tortillas are one of the most popular and successful products in the baking industry (Hillebrand 2005). Texture and organoleptic characteristics of tortillas are major criteria that consumers use to judge the overall quality. Good quality tortillas should stay flexible and rollable without cracking and breaking when folded, and be soft without sticking together (Wang and Flores 1999). One of the major problems in tortilla quality is the deterioration of texture with time due to staling (Waniska 1999). Shelf life of tortillas can be improved through ingredients and formulation. Emulsifiers, a subset of surfactants, may impart antistaling characteristics aside from their emulsifying action (Stampfli and Nersten 1995; Seyhun et al 2003) and have been widely used by the baking industry. Sodium stearoyl lactylate (SSL), an anionic surfactant, is primarily used as a dough strengthener and a crumb softener in the baking industry. It is believed that SSL interacts with gluten during mixing, resulting in improved dough strength, and then forms a complex with amylose and amylopectin during baking. This results in crumb softening by retarding the starch staling process (DeStefanis 1977; Bernardin 1978). The strong association between SSL and gluten at the dough stage has been suggested to delay denaturation and setting of gluten during baking (Stauffer 1999). After baking, most of the SSL interacts hydrophobically with starch, which is thought to reduce the rate and extent of staling (Chung 1986). Glyceryl monostearate (GMS) is a derivative from α-monoglycerides and is known to improve texture. Similar to SSL, GMS has the ability to form complexes with amylose, hence, inhibiting the firming of baked goods due to staling (Krog and Nybu-Jensen 1970). The N-alkyl portion of GMS forms a complex with the helical regions of amylose, a phenomenon that is thought to be responsible for its effect in retarding starch crystallization, slowing the staling process. The interaction between GMS and amylose takes place at the surface of the granules, and the amylose-emulsion complex serves to stabilize the granule, retarding water penetration and swelling as the temperature is raised (Stauffer 1999). Soybean lecithin, an amphoteric surfactant, is a natural emulsifier and a mixture of phosphatides. Lecithin, unlike SSL and GMS, does not form a complex with the starch; (Stampfli and Nersten 1995). Instead, it interacts with flour gluten in baked products to extend shelf life. Lecithin is classified as a GRAS substance with a long history of safe food applications (McCormick 1986). According to dietary guidelines for Americans published by the USDA, 100 g of enriched, bleached, all-purpose white flour contains only 2.7 g of dietary fiber, whereas 100% whole wheat (WW) flour has 12.2 g of fiber/100 g of flour. Even though the importance of dietary fiber has been stressed by health organizations, including USDA, the average intake of dietary fiber of Americans is less than the recommended average by the National Cancer Institute (Hopkins Technology, LLC). Therefore, there is a noteworthy health benefit for consuming 100% WW products. Moreover, 100% WW products are rich in B and E vitamins, iron, phytochemicals, and phytoestrogens. Published research on 100% WW tortillas is scarce. Thus, the purpose of this study was to investigate the effects of three selected emulsifiers on both the objective and subjective textural properties of tortillas made from 100% WW flour.

Rheological and Sensory Evaluation of Wheat Flour Tortillas During Storage

ABSTRACTTexture of wheat flour tortillas over 15 days at room temperature was evaluated using an expert sensory panel, consumer panels, subjective rollability test, large deformation rheological methods (i.e., bending, extensibility [1‐D and 2‐D], and puncture tests), and stress relaxation method. Most of the changes in texture occurred during the initial 8 days of storage, while texture of tortillas changed slowly thereafter. Differences in texture between fresh and 1‐day‐old tortillas were detected by many objective rheological methods but not by either sensory panel. The expert sensory panel observed a rapid decrease in tortilla extensibility and an increase in staleness between 1 and 8 days of storage and smaller changes in sensory scores after 8 days of storage. Most objective rheological parameters changed rapidly between 0 and 5 days, and slowly after 5 days of storage. Significant correlations and factor analysis reveal that changes occurring in flour tortillas during staling are estimated better by subjective rollability, sensory evaluation (expert and consumer panels), and 2‐dimensional extensibility test than by other methods. Hence, some rheological methods are useful to estimate sensory properties of flour tortillas.

Potential of Triticale as a Substitute for Wheat in Flour Tortilla Production

ABSTRACTThe potential of triticale as a partial or total substitute for wheat in flour tortilla production was evaluated. Different mixtures of triticale and wheat flours were tested in a typical hot‐press formulation. Both grains yielded similar amounts of flour. Wheat flour contained 1.5% more crude protein, 1.6× more gluten, and produced stronger dough than triticale. Triticale flour significantly reduced optimum water absorption and mix time of blends. Flour tortillas with 100% triticale absorbed 8% less water and required 25% of the mix time of the control wheat flour tortilla. The yield of triticale tortillas was lower than the rest of the tortillas due to lower moisture content and water absorption. Triticale dough balls required less proofing and ruptured during hot pressing, thus producing defective tortillas. The 50:50 flour mixture produced doughs with acceptable rheological properties and good quality tortillas. Addition of 1% vital gluten to the 75:25 triticale‐wheat flour mix or 2% to the 100% triticale flour significantly increased water absorption and mix time and improved dough properties and tortilla yields. Textural studies indicated that increasing levels of triticale flour reduced the force required to rupture tortillas. For all tortilla systems, rupture force gradually increased, and extensibility decreased during seven days of storage at room temperature; the highest rate of change occurred during the first day. Sensory evaluation tests indicated that triticale could substitute for 50% of wheat flour without affecting texture, color, flavor, and overall acceptability of tortillas. For production of 100% triticale flour tortillas, at least 2% vital gluten had to be added to the formulation.

Wheat Tortilla Quality: Impact of Amylose Content Adjustments Using Waxy Wheat Flour

ABSTRACTAmylose content is closely related to wheat flour pasting or thermal properties, and thus affects final food qualities. Fourteen flour blends with amylose content ranges of &lt;1 to 29% were used to study tortilla production and quality parameters. Reduced amylose contents decreased dough stickiness and pliability; low amylose doughs were also very smooth in appearance. Very low flour amylose content was associated with earlier tortilla puffing and poor machinability during baking, darker color, low opacity, larger diameters, and reduced flexibility after storage. Tortilla texture analysis indicated that lowering amylose content gave fresh tortillas higher extensibility; after three or more days storage, however, low amylose flours required more force to break the tortillas and the rupture distances became shorter. These results, as reflected in covariate analysis, were not significantly affected by the flour blend's protein content, swelling volume/power, SDS‐sedimentation volume, mixograph dough development time, or mixograph tolerance score. Based on our observation of an initial increase in extensibility with reduced‐amylose tortillas, adding 10–20% waxy flour into wild‐type flours should be ideal for restaurant (on‐site) tortilla production or circumstances where tortillas are consumed shortly (within a day) after production. The optimal flour amylose content for hot‐press wheat tortilla products is 24–26%.