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

Abstract

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

Investigating the Contribution of Blending on the Dough Rheology of Roller-Milled Hard Red Wheat

“…The particle size distributiosn of flour depends on factors such as tempering, roll adjustments, and wheat characteristics [42]. As expected, the particle size of the flour varied with respect to tempering conditions.…”

Effect of Inuline and Oatmeal Addition on Fat and Dietary Fiber Content in Hot Press Wheat Flour Tortilla

“…Tortillas were prepared by methods delineated by Posner et al (2014) with slight modifications. 200 g flour (14% mb) plus ingredients listed above were mixed with a predetermined volume of warm water (40 ºC) in a 100-200 g dough mixer (National Manufacturing Co., Lincoln, NE).…”

“…Surface color was measured from four different randomly selected spots of each tortilla. At day 0, 1, and 5 of storage, texture analysis were conducted using a TA.XT2i Texture Analyzer (Stable Micro Systems, Godalming, England) according to Posner et al (2014).…”