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Note. Effects of ingredients and processing on dough rheology of wheat flour tortillas Nota. Efecto de los ingredientes y del proceso sobre la reología de la masa para tortillas de harina de trigo

Culinary Products, Hindustan Lever Ltd., India

R.D. Waniska

Cereal Quality Laboratory, Department of Soil and Crop Sciences, Texas A&M University, College Station, TX 77843-2474, LISA

L.W. Rooney

Cereal Quality Laboratory, Department of Soil and Crop Sciences, Texas A&M University, College Station, TX 77843-2474, LISA

The effects of fat, cysteine, water and gluten contents and processing parameters (mixing time and mixing temperature) of tortilla doughs were evaluated over 25 min resting time. Dough balls were rested 10 min, hot-pressed and baked. Viscoelastic dough properties (ranging from more solid-like to more fluid-like) were affected by ingredients, processing conditions, and resting time. Solid-like (firm ness, toughness) properties of all doughs decreased during resting. Some doughs had unique proper ties which were retained throughout 25 min resting. Tortillas hot-pressed from doughs with more fluid-like properties (flows easily, soft) required less resting time and were larger in diameter than tortillas prepared from doughs with more solid-like properties. Ingredients and processing condi tions modified dough and tortilla properties; however, changes due to ingredients, were substan tially larger than those due to processing parameters. Some ingredients (less fat, less cysteine, less water, more gluten) and processing conditions (optimum mixing, less warm mixing temperature) increased the solid-like properties of dough. Dough hardness, resilience and extension force were higher and extension distance lower for firm, tough (solid-like) doughs.

Key Words: tortilla • dough • cysteine • fat • gluten • rheology • extensibility • hardness • machinability

Food Science and Technology International, Vol. 6, No. 4, 331-338 (2000)
DOI: 10.1177/108201320000600408


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