Sorghum is a cereal from which starch is not commonly isolated; however, its functional characteristics are similar to other cereal starches such as maize. Red sorghum kernels were processed with and without mechanical decortication followed by steeping in a sodium bisulfite solution to 50% solids, with and without a commercial protease following by wet milling. For comparison purposes, yellow maize kernels were also protease treated and wet milled. Results indicate a significant increase on starch yield in both cereals when the decorticated sorghum or maize flours were treated with the protease from 59.11 to 63.21% and 43.59 to 58.89%, as well as purity from 96.52 to 98.45 and 95.95 to 98.75% for maize and sorghum, respectively. The combination of mechanical decortication and protease treatments increase starch gelatinization temperature from 77.5 to 81.5°C, as well as a decrease on the final viscosity, indicating that the protein associated to the starch granules restricted swelling and amylose leaching during pasting. Isolated starch from decorticated sorghum kernels was lighter in color due to the removal of pericarp rich in phenolics. The mechanical decortication prior to wet milling presented the advantage of the removal of stable sorghum bran that contains an array of nutraceutical and antioxidant compounds, whereas the use of the proposed decortication followed by enzyme treatment promote higher yields of refined starch.
Dry soybean (Glycine max) residue (SBR) is a byproduct rich in dietary fibre and protein with high levels of essential amino acids. The effects due to the substitution of refined wheat flour with 5% or 10% SBR in dough rheology and hot-press tortilla texture, dimensions, colour, protein and dietary fibre contents were studied. Substitution of 10% SBR improved flour in terms of gluten strength and sedimentation without significantly affecting dough hardness, cohesiveness, adhesiveness, and extensibility. The dimensions, colour and sensory acceptance of the supplemented tortillas were not affected by the addition of the SBR. The 10% SBR tortillas contained 1.77 times more insoluble dietary fibre, protein content of 9.3%, in vitro protein digestibility of 84% and protein digestibility corrected amino acid score (PDCAAS) of 52.63%. Results indicated that wheat flour tortillas with 10% SBR an excellent alternative to regular counterparts owing to their higher dietary fibre and protein quantity and quality.
Five different soybean protein sources were added to wheat flour to increase the protein content by 15–25%, and the resulting composite flours were optimally processed into hot‐press tortillas in a pilot plant. The rheological properties of composite flours were evaluated with the farinograph, alveograph, and other wheat quality tests. Tortilla‐making qualities of the control and soybean‐fortified flours were evaluated during dough handling, hot pressing, and baking. The resulting tortillas were tested in terms of yield, physical and chemical parameters, sensory properties, color, and objective and subjective texture. The soybean‐fortified tortillas had increased yields because of the higher dough water absorption and enhanced essential amino acid scores. Among the five different soybean proteins, the defatted soybean flour (SBM1) with the lowest fat absorption index and protein dispersibility index (PDI) and the soybean concentrate produced the best fortified tortillas. The protein meals with high PDI and relatively lower water absorption index (SBM3 and SBM4) produced sticky doughs, lower alveograph P/L values, and defective tortillas. All soybean proteins produced higher yields of tortillas with an enhanced protein quality and amount of dietary fiber.
Cereal Chem. 91(2):139-145Refined wheat flours commercially produced by five different U.S. and Mexican wheat blends intended for tortilla production were tested for quality and then processed into tortillas through the hot-press forming procedure. Tortilla-making qualities of the flour samples were evaluated during dough handling, hot pressing, baking, and the first five days on the shelf at room temperature. The predominant variables that affected the flour tortilla performance were wet gluten content, alveograph W (220-303) and P/L (0.70-0.94) parameters, farinograph water absorption (57%) and stability (10.8-18.7 min), starch damage (5.43-6.71%), and size distribution curves (uniform particle distribution). Flours produced from a blend of Dark Northern Spring (80%) and Mexican Rayon (20%) wheat
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