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Effect of Different Wheat Classes and Their Flour Milling Streams on Textural Properties of Flour Tortillas¹

¹Contribution 98-514-J from the Kansas Agricultural Experimental Station. ²Graduate research assistant and associate professor, respectively, Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506. ³Corresponding author. E-mail: raf@wheat.ksu.edu Phone: 785-532-4064. Fax:785-532-7010.

Wheat flour tortillas were made from flour streams of three wheat cultivars: Jagger hard red winter wheat, 4AT-9900 hard white winter wheat, and Ernie soft red winter wheat. Wheat samples were milled on a Miag experimental mill. Twelve flour streams and one straight-grade flour were obtained. Tortillas were made from each flour stream and the straightgrade flour by the hot-press method. Tortilla stretchability and foldability were evaluated by a texture analyzer and six panelists, respectively. Flour protein and water absorption affected tortilla texture. The foldability evaluated by panelists was positively correlated with flour protein content, farinograph water absorption, and damaged starch (P < 0.05). The 2BK and 3BK streams of hard wheat produced tortillas with strong stretchability and good foldability. Middling streams of hard wheat yielded tortillas with lighter color and less stretchability. Under the conditions tested in this study, soft wheat flours were not good for producing flour tortillas.