Cereal Chem. 70:412-416   |  VIEW ARTICLE

Effects of Added Proteins in Wheat Tortillas.

E. L. Suhendro, R. D. Waniska, and L. W. Rooney. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

Functionality of proteins in wheat tortillas was evaluated by adding milk, oilseed, and hydrolyzed plant and wheat proteins. Many proteins decreased dough mixing and resting times and machinability by weakening the dough structure. Heat-denatured milk and soy proteins maintained gluten functionality and rollability of tortillas better than the corresponding native proteins did. Adding wheat gluten improve dough properties and tortilla rollability. Improved gluten functionality corresponded to a longer shelf-stability of tortillas. The viscoelastic character of gluten was partially retained after baking wheat tortillas. Adding milk and oilseed proteins improved the nutritional value of tortillas.