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ARS Home » Plains Area » Lincoln, Nebraska » Wheat, Sorghum and Forage Research » Research » Publications at this Location » Publication #133639
Title: WHEAT TORTILLA QUALITY: IMPACT OF AMYLOSE CONTENT ADJUSTMENTS USING WAXY FLOUR

Author
item GANG, GUO - UNI OF NE
item JACKSON, D - UNI OF NE
item Graybosch, Robert

Submitted to: Cereal Foods World
Publication Type: Abstract Only
Publication Acceptance Date: 5/15/2002
Publication Date: 10/1/2002
Citation: Gang, G., Jackson, D., Graybosch, R.A. 2002. Wheat tortilla quality: impact of amylose content adjustments using waxy flour. Cereal Foods World.

Interpretive Summary: Amylose content is closely related to wheat flour pasting and thermal properties, and thus affects final food qualities. Fourteen flour blends with amylose content ranges between <1% and 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 poor machinability, darker tortilla colors, low puffing, low opacity, larger diameters, and reduced flexibility. Tortilla texture analysis indicated that lowering amylose contents 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 impacted by the flour blend's protein content, swelling volume/power, SDS-sedimentation volume, mixogram dough development time, and mixogram tolerance score. Based on our observation of an initial increase in extensibility with amylose-reduced tortillas, a slightly lower amylose flour ("24% amylose or 10 - 20% waxy flour addition) might be ideal for restaurant (on-site) tortilla production and/or circumstances where tortillas are consumed immediately after production.

Technical Abstract: Amylose content is closely related to wheat flour pasting and thermal properties, and thus affects final food qualities. Fourteen flour blends with amylose content ranges between <1% and 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 poor machinability, darker tortilla colors, low puffing, low opacity, larger diameters, and reduced flexibility. Tortilla texture analysis indicated that lowering amylose contents 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 impacted by the flour blend's protein content, swelling volume/power, SDS-sedimentation volume, mixogram dough development time, and mixogram tolerance score. Based on our observation of an initial increase in extensibility with amylose-reduced tortillas, a slightly lower amylose flour ("24% amylose or 10 - 20% waxy flour addition) might be ideal for restaurant (on-site) tortilla production and/or circumstances where tortillas are consumed immediately after production.