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GrainGenes Reference Report: CFW-49-237

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Reference	CFW-49-237
Title	Effects of flour properties on tortilla qualities
Journal	Cereal Foods World
Year	2004
Volume	49
Pages	237-244
Author	Waniska RD [ Show all 10 ]
Abstract	Sixty-one commercial tortilla flours were tested for tortilla properties using a standardized tortilla bake test. Wheat flour, dough and tortilla properties were evaluated. All flours tested yielded tortillas with acceptable appearance and opacity, attributes important for the tortilla market. Twenty-eight of the tortilla flours yielded tortillas with a larger diameter, longer shelf stability, and higher moisture content, attributes that are desirable for many retail and wholesale markets. Data for the flours tested confirmed the results of previous tortilla research, i.e., more protein or damaged starch in the flour corresponded to smaller diameter tortillas with improved storage stability and intermediate protein content yielded better quality tortillas. Data from the 28 flours yielding good quality tortillas provided more support for the impact of damaged starch and less support for the impact of proteins on tortilla quality: (1) tortilla diameter correlated with A starch granules and negatively with B starch granules and damaged starch measured by enzyme-susceptible starch (ESS); (2) tortilla stability correlated with mixing time and damaged starch measured by ESS and negatively with resistance to mixing; and (3) tortilla moisture content correlated with amounts of insoluble polymeric protein, soluble polymeric protein, and gliadin. The flour qualities needed to yield good quality tortillas are not well defined; however, components should include protein content (10.0-12.0%), intermediate protein quality, and lower levels of starch damage during milling
Keyword	baking [ Show all 19 ]

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