Cereal Chem. 70:252-256   |  VIEW ARTICLE

Effects of Hydrocolloids on Processing and Qualities of Wheat Tortillas.

C. P. Friend, R. D. Waniska, and L. W. Rooney. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

Effects of hydrocolloids were evaluated in hot-press wheat tortillas. Natural (arabic, guar, and xanthan), modified cellulose (carboxymethylcellulose [CMC], hydroxypropyl methylcellulose, and methylcellulose), and commercial blends (mixtures of natural and modified cellulose gums) were utilized. Farinograph values, mixing characteristics, dough machinability, tortilla characteristics (diameter, weight, moisture content, and appearance), rollability over time, and freeze-thaw stability were determined. Increased levels of gums resulted in doughs that were more sticky and less cohesive throughout mixing. Doughs prepared with commercial blends containing cellulose gum exhibited characteristics similar to CMC, such as lower initial dough viscosity and longer dough development times compared with those of the control. Hot-press wheat tortillas containing natural gums, modified cellulose gums, or commercial blends were consistently round, puffed, slightly browned, and of good quality. Tortilla diameters (159 mm), weights (41.4 g), and moisture content (30.8%) were similar for all tortillas. Water absorption of dough increased when more gums were added. The rollability of tortillas was retained longer with CMC and cellulose-based commercial blends. Rollabi lity of all tortillas decreased during freezing and thawing, and tortillas containing CMC were significantly more rollable than control tortillas after five freeze-thaw cycles. Proper gluten development appears to be essential for good dough machinability, tortilla qualities, and tortilla shelf stability.