Cereal Chem 72:122-127  |  VIEW ARTICLE

Effects of Polyols on the Processing and Qualities of Wheat Tortillas.

E. L. Suhendro, R. D. Waniska, L. W. Rooney, and M. H. Gomez. Copyright 1995 by the American Association of Cereal Chemists, Inc. 

Effects of polyols on processing of hot-press wheat tortillas were evaluated. Hot-press wheat tortillas with 0, 2, 4, or 6% glycerol were prepared from wheat flour of 10.2, 11.0, or 11.5% protein content. Tortillas with 2, 4, or 6% propylene glycol, sorbitol, or maltitol were prepared from the 11.0% protein flour. Farinograph and alveograph values, dough mixing characteristics and machinability, rollability over time, sensory evaluation, water holding capacity, total liquid content, and water activity were determined. Low protein (10.2%) flour required less water, shorter mixing time, and yielded tortilla doughs that were less machinable compared to other flours. Water absorption decreased with increasing polyol level. Doughs containing 6% polyols, except maltitol, were stickier and less machinable than control doughs. Tortillas prepared from 10.2% protein flour with or without polyols were less rollable during storage compared to those prepared from higher protein flours. Tortillas containing glycerol had less moisture, higher liquid content, and improved shelf-stability, except when prepared from low protein flour. Water activity decreased with increasing polyol level. Propylene glycol and glycerol were more effective in decreasing water activity than sorbitol and maltitol. Formulas containing 4% polyols and equal to or more than 11.0% protein flour had good machinability and yielded acceptable tortillas with improved rollability during storage.