Effect of Flour Extraction Rate on White and Red Winter Wheat Flour Compositions and Tortilla Texture

Abstract

Cereal Chem. 84(3):207-213Wheat flours commercially produced at 74, 80, and 100% extraction rates made from hard white winter wheat (WWF) and hard red winter wheat (WRF) were used to produce tortillas at a commercial-scale level. Flour characteristics for moisture, dry gluten, protein, ash, sedimentation volume, falling number, starch damage, and particle-size distribution were obtained. Farinograms and alveograms were also obtained for flourwater dough. A typical northern Mexican formula was used in the laboratory to test the tortilla-making properties of the flours. Then commercialscale tortilla-baking trials were run on each flour. The baked tortillas were stored at room and refrigeration temperatures for 0, 1, 2, and 3 days. Maximum stress and rollability were measured every day. Tortilla moisture, color, diameter, weight, and thickness were measured for each treatment.Finally, tortilla acceptability was tested by an untrained sensory panel. Analyses of variance (ANOVA) were performed on the data. WWF had higher protein content, dry gluten, sedimentation volume, and water absorption than the WRF. The WWF was the strongest flour based on farinograph development time and alveograph deformation work. It also produced the most extensible dough measured with the alveograph (P/L). Flour protein and ash contents, water absorption, and tenacity increased directly with the flour extraction rate. Both WWF and WRF performed well in commercial-scale baking trials of tortillas. Tortillas made with both types of flours at 74 and 80% extraction rates had the best firmness and rollability. However, tortillas made with WWF 80% had the best color (highest L value). Tortillas prepared with 100% extraction rate flour were also well accepted by the sensory panel, had good textural characteristics, and became only slightly firm and slightly less rollable after three days of storage at room temperature.

Generation of a Mixolab Profile After the Evaluation of the Functionality of Different Commercial Wheat Flours for Hot‐Press Tortilla Production

“…Table III summarizes results of the pilot plant hot-press tortilla trials performed at optimum water absorptions shown in Table II. Parameter a and b values were similar to data reported by Barros et al (2010) and Ramírez-Wong et al (2007). The tortillas from mill 3 had a significantly larger diameter and smaller thickness.…”

“…Flour particle size distribution, gluten content, and starch damage were found to be significant variables that affected dough handling qualities. protein content was higher than the one recommended for hotpress tortillas (Serna-Saldivar et al 1988; Waniska et al 2004;Ramírez-Wong et al 2007). Results indicate that none of the mills processed wheat with the same method and procedures.…”

Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends

“…The wheat flour protein, fat, and ash contents increased as the extraction rate increased. This is a consequence of a higher proportion of pericarp, aleuronic layer, and germ in the flours (Ramı´rez-Wong et al, 2007). Concerning millet flour, Kamara et al (2009aKamara et al ( , 2009b reported similar moisture, protein, and fat contents for the white and yellow foxtail millet flour.…”

Physicochemical and Rheological Changes of Starch in Nixtamalization Processes: Extrusion as an Alternative to Produce Corn Flour

“…An excessive loss of water in final product is related to economic losses, which is unacceptable for producers. High moisture content in tortilla is related to a high microbiological charge causing a brief shelf life and an increase in starch retrogradation [33,99]. As an immediate consequence, a problem very common in tortillas prepared with masa obtained from ENCF is the gradual increase in hardness [7,36].…”