DisplayTitle

Functionality of Rice and Sorghum Flours in Baked Tortilla and Corn Chips

¹Research scientist, Frito Lay, Dallas, TX. ²Assistant research scientist and professor, respectively, Cereal Quality Lab, Soil and Crop Sciences, Texas A&M University, College Station, TX 77843-2474. ³Corresponding author. E-mail: c-mcdonough@tamu.edu ⁴Research scientist, Kellogg's, Battle Creek, MI.

The effects of raw and gelatinized sorghum and rice flours on the structure and texture of baked corn and tortilla chips were evaluated. Dry masa flour was hydrated into masa, sheeted, and cut. Corn chips were baked in an air-impingement oven, and tortilla chips were baked first in a three-tier oven and then in an air-impingement oven. Baked tortilla chips required significantly greater force to break and were less susceptible to breakage during handling than baked corn chips. Raw and gelatinized, normal and waxy rice and sorghum flours significantly changed the texture and structure of baked chips. Waxy rice and sorghum flours reduced peak force and work, increased chip thickness, and improved overall acceptability (as assessed by a taste panel), but waxy rice and sorghum chips were more fragile and had a greater number of large central air cells. Waxy rice was more beneficial than waxy sorghum flour. Gelatinization of waxy flours increased thickness of baked chips, whereas gelatinization of nonwaxy flours had no improvement over waxy flours alone. Gelatinization of sorghum flour significantly decreased the peak force and work values for baked tortilla chips when compared with the control chips. Gelatinized rice flour tortilla chips were not significantly different than the control chips but were significantly harder than the other baked tortilla chips. The complex interactions that occur in baked corn and baked tortilla chips suggest that each ingredient acts differently in the two products. Thus, each ingredient must be evaluated for specific products and processes.