Skip to main content
ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Cereal Crops Research » Research » Publications at this Location » Publication #234315
Title: The Effect of Spring Wheat Starch Properties on Flour Tortilla Quality

Author
item WHITNEY, KRISTIN - NORTH DAKOTA STATE UNIV.
item SIMSEK, SENAY - NORTH DAKOTA STATE UNIV.
item BERZONSKY, WILLIAM - SOUTH DAKOTA STATE UNIV.
item Ohm, Jae-Bom
item SORENSON, BRIAN - Northern Crops Institute

Submitted to: Journal of Food Process Engineering
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/14/2009
Publication Date: N/A
Citation: N/A

Interpretive Summary: The largest component of wheat flour is starch. Starch properties affect the end use quality of products made from wheat flour. Seven wheat varieties that have different starch composition were grown at three locations in North Dakota. Flours from these varieties were tested for starch properties to assess the impact of starch on tortilla quality. Starch properties of these flours were analyzed by various instruments. Tortilla produced had unique handling and storage properties related to the starch composition. Tortilla doughs exhibited physical characteristics ranging from soft and dry to moist and sticky. Wheat flour starch properties and composition significantly impact tortilla quality, and various low-amylose flour mixtures could result in enhancement of tortilla quality. By utilizing waxy flour with low amylose content, the texture of the tortillas may be improved and the staling may be reduced. There are some disadvantages to using waxy flour in the production of tortillas, such as an increase in yellow color and a decrease in the opacity of the tortillas. If waxy flour is blended with even a small amount of non–waxy flour, these problems may be minimized.

Technical Abstract: The largest component of wheat flour is starch. Starch properties affect the end use quality of products made from wheat flour. Seven genotypes of wheat flour, having various amounts of amylose, were grown at three locations in North Dakota. Flour from these genotypes was tested for starch properties to assess the impact of starch on tortilla quality. The starch properties of the flours were demonstrated using physical and chemical analyses. Amylose/amylopectin ratios of flours were determined by High Performance Liquid Chromatography (HPLC). Extracted starch was analyzed by Direct Scanning Calorimetry (DSC) and a Rapid Visco Analyzer (RVA) to determine gelatinization and pasting properties of the starch. Tortilla produced had unique handling and storage properties related to the starch composition. Tortilla doughs exhibited physical characteristics ranging from soft and dry to moist and sticky. Wheat flour starch properties and composition significantly impact tortilla quality, and various low-amylose flour mixtures could result in enhancement of tortilla quality.