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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