Cereal Chem. 81(2):220-225The potential of triticale as a partial or total substitute for wheat in flour tortilla production was evaluated. Different mixtures of triticale and wheat flours were tested in a typical hot-press formulation. Both grains yielded similar amounts of flour. Wheat flour contained 1.5% more crude protein, 1.6× more gluten, and produced stronger dough than triticale. Triticale flour significantly reduced optimum water absorption and mix time of blends. Flour tortillas with 100% triticale absorbed 8% less water and required 25% of the mix time of the control wheat flour tortilla. The yield of triticale tortillas was lower than the rest of the tortillas due to lower moisture content and water absorption. Triticale dough balls required less proofing and ruptured during hot pressing, thus producing defective tortillas. The 50:50 flour mixture produced doughs with acceptable rheological properties and good quality tortillas. Addition of 1% vital gluten to the 75:25 triticale-wheat flour mix or 2% to the 100% triticale flour significantly increased water absorption and mix time and improved dough properties and tortilla yields. Textural studies indicated that increasing levels of triticale flour reduced the force required to rupture tortillas. For all tortilla systems, rupture force gradually increased, and extensibility decreased during seven days of storage at room temperature; the highest rate of change occurred during the first day. Sensory evaluation tests indicated that triticale could substitute for 50% of wheat flour without affecting texture, color, flavor, and overall acceptability of tortillas. For production of 100% triticale flour tortillas, at least 2% vital gluten had to be added to the formulation.

The aim of the study was to evaluate the effect of extruded germinated black bean cotyledon flour (EBB) as a substitute of nixtamalized blue maize (NBM) flour on proximal composition, physicochemical characteristics, protein, starch digestion performance, and sensory analysis with a just about right (JAR) scale of NBM cookies. A ratio of 82.5:7.5 (NBM:EBB) decreased the viscosity of the flour mixtures, thus decreasing the spread factor to 15.44%. The EBB significantly increased the protein content and its digestibility 17.43 and 3.65%, respectively. A relative higher amount of slowly digestible starch and remaining RS was found in the substituted EBB cookies. Furthermore, EBB substitution showed a significantly lower predicted GI than that elaborated solely with NBM. The JAR scale showed that cookies substituted with EBB7.5 were evaluated with an ideal texture (70.0%). Overall, considering functional and nutritional properties, NBM plus EBB could be a good alternative to produce high‐protein cookies.

Nixtamalized corn flour (NCF) has a good dietary fiber profile that makes it an alternative to produce gluten-free cookies because upon hydration and mixing it yields a cohesive and machinable dough. In order to improve the texture and acceptance of cookies, five different experimental treatments were devised and compared with a cookie made with refined wheat flour. A waxy native maize or pregelatinized cross-linked starches in concentrations of 5% and 10% were evaluated. Results showed that the spread factor, diameter, and thickness of the different types of cookies were not statistically different ( > 0.05). With the exception of the control and cookies made with 10% waxy starch which were rated with lower scores, the rest of the treatments were not significantly different in terms of sensory attributes. The texture of cookies evaluated by panelists related to the objective texture was determined with the texture analyzer. Cookies made from the composite flour containing 10% pregelatinized cross-linked were softer or had lower maximum positive force after 5 days of storage. This particular gluten-free cookie contained 65% more dietary fiber compared to the wheat flour counterpart and had the best sensory attributes among all treatments including the cookie made with refined wheat flour.

Reduced fat wheat tortilla was formulated A formulation reduced in shortening with the fiber dietary properties of the whole grain has been proposed. The aim of this research was to evaluate the effect of the replacement of wheat flour by oatmeal and shortening by inuline, on some physical characteristics and fat and dietary content of wheat tortillas. Three treatments of tortilla were tested: refined, whole and a 4:3:3 refined: whole flour: oatmeal plus 9:1 shortening: inuline. Analysis of dietary fiber, fat, texture, diameter, thickness and color were performed. Results showed that this oatmeal-inuline tortillas had similar texture and thickness and lower diameter that conventional wheat tortillas. Oatmeal-inuline tortillas are redder than refined wheat tortilla. Oatmeal-inuline substitution tortilla had 45% less fat and 71% more dietary fiber than refined flour tortilla with same textural characteristics.

Soybean milk powder (SMP) and amaranth flour (AF) can improve the nutritional profile of bakery products. Nonetheless, these ingredients can impart undesirable effects on batter rheology and product texture. In this study, the effect of three additives (carboxymethyl cellulose(CMC), sodium stearoyl-2-lactylate (SSL), guar-xanthan gum mix (GX)) was evaluated on batter rheology and the physical, chemical and textural parameters of muffins baked with SMP and AF. Protein content was increased in all muffins made with SMP-AF. SMP-AF also increased muffins' hardness and chewiness, but additives distinctively counteracted this effect on texture, crumb total color difference and specific volume. Of all additives, SSL ameliorated the effect of SMP-AF on the batter's rheology.Overall results indicate that muffins' nutritional value can be improved by using ingredients such as SMP and AF. Moreover, SSL can be added to muffins' formulations to compensate the effect of SMP and AF on textural and rheological characteristics.Efecto del estearoil-2-lactilato de sodio y las gomas carboximetilcelulosa celulosa, guar-xantana en muffins enriquecidos con leche de soya en polvo y harina de amaranto RESUMEN La leche de soya en polvo (SMP) y la harina de amaranto (AF) pueden mejorar el perfil nutrimental de productos panaderos. Sin embargo, estos ingredientes imparten efectos no deseables en la reología de masa y textura de productos. En este estudio, el efecto de tres aditivos (carboximetilcelulosa celulosa-(CMC), estearoil-2-lactilato de sodio-(SSL), mezcla de gomas guar-xantana-(GX)) se evaluó en la reología de masa y parámetros físicos, químicos y textura en muffins con SMP-AF. Los muffins con SMP-AF tuvieron mayor proteína. La dureza y chiclosidad también se incrementaron, pero los aditivos contrarrestaron este efecto en la textura, diferencia total de color de la miga y volumen-específico. El SSL mejoró el efecto de SMP-AF en la reología de la masa. Esto indica que el valor nutrimental de muffins puede ser mejorado con SMP-AF. Además, SSL puede ser añadido a formulaciones de muffins para contrarrestar el efecto de SMP-AF en características texturiales y reológicas.