Evaluation of the Functionality of Five Different Soybean Proteins in Hot‐Press Wheat Flour Tortillas

Abstract

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.

In vivoprotein quality of selected cereal-based staple foods enriched with soybean proteins

“…Maize flour tortillas and wheat flour tortillas were manufactured with composite flours containing approximately 6.0% of defatted soybean meal with a protein dispersibility index (PDI) of 23.2±0.11, whereas the yeast-leavened table bread with a bread flour containing 4.5% soybean protein concentrate with a PDI of 52±0.5. The preparation and characteristics of these regular and soybean-fortified cereal-based foods are detailed by Chuck-Hernández et al, Perez-Carrillo et al, and Lazo-Velez et al ( 9 , 16 , 17 ). The regular and soybean-fortified products were dehydrated in a convention oven set at 50°C for 8 h and then ground in a Wiley mill equipped with a 2 mm sieve.…”

“…Previous studies have shown that wheat bread, maize tortillas, and wheat flour tortillas can be successfully fortified with different soybean proteins without affecting sensory acceptance. These products contained 23–30% more protein compared to regular counterparts as well as an improved EAA score ( 9 , 16 , 17 ). To the best of our knowledge, there are no studies evaluating in vivo protein quality of soybean-fortified maize and wheat flour tortillas and bread at the same time.…”

Bread Enrichment with Oilseeds. A Review

“…The addition of fats and oils also delays starch retrogradation, prolonging the shelf-life of the breads. On the other hand, the vegetal proteins modify the farinographic properties in a different way according to their type [ 82 , 83 ], but in general they reduce the strength of the doughs and their extensibility. The incorporation of fiber usually increases water absorption, the mixing tolerance and the tenacity of the doughs, but reduces extensibility [ 84 ].…”

Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue

“…The enrichment or improvement of nutritional attributes of tortillas has focused in terms of protein, dietary fibre and or antioxidant capacity. Whole wheat-flour, oat:inulin mixes, whole and defatted soy flour, whole kamut flour, carrot juice, whole waxy barley, pinto bean flour, sprouted whole-wheat flour, sorghum polyphenols, distillers dried grains with solubles are some ingredients previously evaluated in tortilla (Scazzina et al 2008;Anton et al 2009;Prasopsunwattana et al 2009;Barros et al 2010;Heredia-Olea et al 2015;Pourafsar et al 2015;Liu et al 2017;Perez-Carrillo et al 2015;Serna-Saldivar 2016). In all cases, the challenge is to retain tortilla quality attributes like colour, texture and organoleptic acceptance.…”