Comparison of quality of refined and whole wheat tortillas

Barros, Frederico Augusto Ribeiro de; Alviola, Juma Novie; Rooney, L. W.

doi:10.1016/j.jcs.2009.10.001

Cited by 49 publications

(41 citation statements)

References 9 publications

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“…The higher acceptance of refined wheat flour tortillas over whole wheat flour tortillas has been reported previously (Barros et al, 2010). However, oat-whole wheat flour tortillas was not evaluated previously.…”

Section: Tortilla Sensorial Testmentioning

confidence: 78%

“…The addition of inuline improved the strength of the doughs and could be used to replace a portion of wheat flour without causing detrimental consequences for dough quality (Peressini & Sensidoni, 2009). Barros et al (2010) reported highest b* values. Will, Alviola and Awika (2010) and Anton et al (2008) reported similar color parameters for refined wheat tortilla.…”

Section: Preliminary Tortilla Trialsmentioning

confidence: 95%

“…This attribute is mainly determined by the presence, in fiber structure, of a large number of hydroxyl groups which enter into interactions with water via hydrogen bonds (Mis et al, 2012). Barros et al (2010) reported that whole wheat flours had a higher water absorption and a longer mixing time than their refined flour counterparts. It took longer and more water for whole wheat flour to hydrate and develop gluten because the proteins had to compete for water with fiber (Barros et al, 2010).…”

Section: Preliminary Tortilla Trialsmentioning

confidence: 99%

“…Barros et al (2010) reported that whole wheat flours had a higher water absorption and a longer mixing time than their refined flour counterparts. It took longer and more water for whole wheat flour to hydrate and develop gluten because the proteins had to compete for water with fiber (Barros et al, 2010). Peressini and Sensidoni (2009) observed that inuline addition to wheat flour increased mixing stability.…”

Section: Preliminary Tortilla Trialsmentioning

confidence: 99%

“…The key quality attributes that provide the desired functionality in tortillas are extensibility during pressing (diameter) and retention of flexibility over time (shelf stability) (Alviola & Awika, 2010). Important works has been developed to improve aminoacids profile, glycemic index, antioxidant profile, dietary fiber content (Friend, 1992;Scazzina et al, 2008;Barros et al, 2010;Anton et al, 2008;Prasopsunwattana et al, 2009), despite the large amount of information available on the nutritional and physiological properties of fructans, there is not information available on their effects on wheat flour tortilla quality. O'Brien (2003) observed that fat could be substituted in bread until 25% without effect on quality characteristics.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Effect of Inuline and Oatmeal Addition on Fat and Dietary Fiber Content in Hot Press Wheat Flour Tortilla

Heredia‐Olea¹,

Martinez-Martinez²,

Payan-Tamez³

et al. 2014

JFR

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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.

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Section: Tortilla Sensorial Testmentioning

confidence: 78%