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THE EFFECT OF SPRING WHEAT STARCH PROPERTIES ON FLOUR TORTILLA QUALITY
Author(s) -
WHITNEY KRISTIN,
SIMSEK SENAY,
BERZONSKY WILLIAM,
OHM JAEBOM,
SORENSON BRIAN
Publication year - 2011
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2009.00428.x
Subject(s) - amylose , food science , starch , wheat flour , chemistry
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 in North Dakota. Flour from these genotypes was tested for starch properties to assess the impact of starch on tortilla quality. Amylose content of flours ranged from 10.38 to 25.35%. Amylose content of the flours showed a correlation of 0.756 ( P < 0.05) to the specific volume of tortillas. Amylose content showed a correlation of 0.878 ( P < 0.01) to work required to stretch on day 1. There was correlation of 0.769, 0.871 and − 0.760 ( P < 0.05) between amylose content and force to stretch on days 0, 3 and 7, respectively. Gelatinization and pasting properties of extracted starch were determined and the values were correlated to tortilla quality parameters. Wheat flour starch properties and composition significantly impact tortilla quality, and various low‐amylose flour mixtures could result in enhancement of tortilla quality.PRACTICAL APPLICATIONS Tortilla is a flat bread made from either corn or wheat. They are the second highest‐selling product in the packaged bread category. In this study, flour from seven genotypes of wheat grown at three separate North Dakota locations as well as commercial flour samples were analyzed for their starch properties and tortilla quality. Results of this study showed that wheat flour starch properties and composition significantly impact tortilla quality, and various low‐amylose flour mixtures could result in enhancement of tortilla quality. We believe that tortilla industry can utilize the results of this study in their applications.