Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/1/2003
Publication Date: 9/28/2004
Citation: Arora, S., Lyne, R.K., Alviola, J.N., Lookhart, G.L., Waniska, R.D., Chung, O.K. 2004. Development of a micro-scale procedure to prepare wheat flour tortillas. Program Book of the 88th AACC Annual Meeting. Abstract No. 337. p. 140. Meeting Abstract. Interpretive Summary: Abstract for the AACC Annual Meeting to be held September 28 - October 2, 2003, in Porland, OR
Technical Abstract: Processing parameters for a micro-procedure were established to produce wheat flour tortillas. Two laboratories were involved in optimizing a heated, hand-press (DP2000, Dough-Pro) and griddle parameters to produce tortillas comparable with those produced by pilot-scale Lawrence equipment. Press conditions of 55-105C, 3-10 sec, and 5-12 kg weight, attached to the handle were evaluated. Griddle conditions of 150- 250C and 30-120 sec were evaluated. Tortillas were evaluated for opacity, diameter, thickness, shelf stability and textural properties. Fourteen flours were prepared into dough (42g) and tortillas using both types of equipment. Good quality tortillas have large diameter, high opacity, and long shelf-stability. Processing parameters for the Dough-Pro and the griddle were established that yielded tortillas with properties similar to those made using pilot-scale equipment. Processing conditions of the Dough-Pro were 74C, 7 sec, 12 kg, and "thin" setting with the griddle at 160+5 C for 80 sec. Under these conditions, tortilla diameter and opacity scores positively correlated to results from the Lawrence equipment. Similar trends were observed among the two laboratories. This micro-procedure can be utilized when sample amount is limited, such as early-generation variety testing, and/or pilot-scale equipment is unavailable.