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

Abstract

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.

Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products

“…In this same sense, a cookie with grape pomace also increased the aroma, appearance and acceptability keeping the rest of the attributes the same and increasing the BCs (Maner et al, 2017). Similar results were observed for a rice cracker enriched with apple pomace (Mir et al, 2017).…”

“…In this same sense, a cookie enriched with grape pomace also increased the aroma, appearance and acceptability while keeping the rest of the attributes the same but increasing the BCs (Maner et al, 2017). Similar results were observed for a rice cracker fortified with apple pomace (Mir et al, 2017). Studies have reported that the addition of by-products to bread modifies the textural properties mainly by the increasing PCs and DF, which may interact with the dough preventing the formation of gluten ramification (Mildner-Szkudlarz et al, 2015;Smith & Yu, 2015).…”

“…Among the products that have been enriched with by-products stand out bread, cookies, muffins, cakes, pita, rice crackers and tortillas. All these examples demonstrate the versatility of adding by-products in the formulation of bakery products (Kamiloglu et al, 2017a;Mir et al, 2017;Montemayor-Mora et al, 2018;Platat et al, 2015). Tables 1 and 2 show that bread is the most widely used product when it comes to incorporating different by-products, considering that bread formulation can be easily modified to retain the original content of the main macronutrients.…”

“…In this sense, it is necessary to consider which factors of bread making (fermentation, bakery, storage) directly affect BC contents and interactions. Also, it is essential to compare the BCs of the enriched product against one that has not been enriched to determine significant differences between DF and PCs (Ajila et al, 2008;Irakli et al, 2015;Mir et al, 2017;Platat et al, 2015;Ramírez-Maganda et al, 2015;Sudha et al, 2007;Vasileva et al, 2018).…”

“…According to different studies, adding by-products to bakery products increased PCs (0.03 to 2.36%) and DF (3.4 to 44.4%) (Kamiloglu et al, 2017a;Montemayor-Mora et al, 2018;Nyam et al, 2014;Sowbhagya et al, 2015). However, this enrichment could affect positively or negatively the characteristics of the food.…”