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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #293513

Title: Selecting wheat varieties for tortilla production

item DANN, ORELIA - Kansas State University
item MILLER, REBECCA - Kansas State University
item Tilley, Michael - Mike
item Wilson, Jeff

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 9/1/2013
Publication Date: 9/29/2013
Citation: Dann, O.E., Miller, R., Tilley, M., Wilson, J.D. 2013. Selecting wheat varieties for tortilla production. AACC International 2013 Annual Meeting. Meeting Abstract. Paper No. 95-P.

Interpretive Summary:

Technical Abstract: Wheat flour tortillas are the second most consumed bread product behind white pan bread. Manufactured tortillas are formulated with highly viscoelastic hard red wheat flours selected and grown for bread making. However, the inherent properties of the bread making flours require costly reducing agents to enhance extensibility necessary for tortilla production. Previous research on wheat tortillas focused on additives in formulation, but little is known about the optimum tortilla flour chemistry. The objective of this study was to identify the biochemical and physical factors in wheat affecting wheat tortilla quality. Six popular hard winter wheat cultivars (1863, Armour, Clara, Denali, Everest, Tiger) that vary in bread making quality were grown in five locations in Kansas. Wheat and flour properties were characterized using approved AACCI methods. Protein composition was determined using high performance liquid chromatography (HPLC). Flour particle and starch size was measured with laser diffraction. Tortillas were made with a laboratory hot press method. Tortillas were scored on a 5-point scale based on quality parameters including shelf-stability over 14 days, opacity, appearance, dough machinability and specific volume. Wheat and flour quality parameters were correlated with tortilla scores. Samples varied widely in protein content (11.7 to 14.0%), water absorption (61 to 68%), dough mix time (3.0 to 4.5 min) and tortilla quality. The effect of variety and environment and their interaction on tortilla quality was determined. Understanding the biochemical properties of flour will enable identification of wheat varieties optimal for tortilla production.