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Effects of Wheat Starch and Gluten on Tortilla Texture
Author(s) -
Wang Linfeng,
Flores Rolando A.
Publication year - 1999
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1999.76.5.807
Subject(s) - gluten , food science , wheat gluten , wheat starch , starch , chemistry , wheat flour , whole wheat , significant difference , texture (cosmology) , mathematics , statistics , artificial intelligence , computer science , image (mathematics)
Wheat starches were isolated from three wheat flours. Two vital wheat glutens, one from a commercial source and another one isolated from straight‐grade flour, were combined with wheat starches to form reconstituted flours with a protein level of 10%. Several characteristics of tortillas made with the hot‐press method were measured. No significant difference ( P < 0.05) occurred in texture of tortillas made with hard wheat gluten and soft wheat gluten. Wheat starches did not have any significant ( P < 0.05) effect on tortilla stretchability or foldability. Analysis of variance confirmed that wheat starch and gluten had limited effects on tortilla texture. The possible reasons were that the solubles of wheat flour were not included, and the shortening in the tortilla formula interfered with the interaction of gluten and starch.