Small deformation rheological properties of dough are useful tool to predict the effects of modest sodium reduction on flour tortilla quality

Tunçil, Yunus E.; Jondiko, T.; Castell‐Perez, Elena; Puerta-Gomez, Alex F.; Awika, Joseph M.

doi:10.1016/j.lwt.2015.12.033

Cited by 7 publications

(12 citation statements)

References 11 publications

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“…Flour tortillas are basically prepared with flour, water, oil/butter, and salt. The mixture is kneaded until stretchable and cohesive doughs were obtained [ 5 , 6 ]. There are three methods to produce tortillas: hand-stretch, hot-press, and die-cut.…”

Section: Introductionmentioning

confidence: 99%

“…The hot-press procedure is today the most used (90%) in the total production of tortillas. The dough is cut into small balls of the same weight and shape, then they are crushed into discs through heated platens to obtain the tortillas [ 6 ]. Flour tortillas must have a soft and flexible texture during storage and are normally sold in retailed markets accessible to consumers of this product [ 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

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Developing a Descriptive Sensory Characterization of Flour Tortilla Applying Flash Profile

Rodríguez-Noriega

Buenrostro-Figueroa²,

Rebolloso-Padilla

et al. 2021

Foods

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For any food, it is important to know consumption, preference, and the characteristics as quality parameters that are important to consumers of a product. The descriptive methodologies are an important tool to know the quality attributes of the products. Within these methodologies is the flash profile (FP), which is based on the generation of the distinctive attributes of the products without any expensive and time-consuming training sessions. The aim of this research was to study the consumption and preference of flour tortillas by consumers and to develop the descriptive characterization of the tortillas by using the flash profile method. The wheat flour tortillas used were two commercial and two handcrafted samples. Ten experienced panelists participated as the FP panel. The panelists generated 22 descriptors, six for texture, seven for appearance, five for odor, and four for flavor. These descriptors differentiate the samples of the flour tortillas. The panelists’ performance was assessed using the consensus index (Rc = 0.508). The first two dimensions of the Generalized Procrustes Analysis represent 83.78% of the data variability. Flash profile proved to be an easy and rapid technique that allowed the distinctive attributes of flour tortillas to be obtained.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Developing a Descriptive Sensory Characterization of Flour Tortilla Applying Flash Profile

Rodríguez-Noriega

Buenrostro-Figueroa²,

Rebolloso-Padilla

et al. 2021

Foods

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“…Variations in rheological properties of wheat flour dough and gluten due to changes in glutenin subunits (Singh et al, 2016), water absorption (Mastromatteo et al, 2013), starch (McCann et al, 2018, dietary fiber (Correa et al, 2017), and gliadin-to-glutenin ratio (Edwards, Mulvaney, Scanlon, & Dexter, 2003) have been successfully determined using dynamic oscillatory tests. The authors reported greater sensitivity of dynamic oscillatory test compared to large deformation stress relaxation test to small changes in the rheological behavior of tortilla dough induced by addition of leavening agents at very small contents, that is, <1% (Tuncil et al, 2016). The authors reported greater sensitivity of dynamic oscillatory test compared to large deformation stress relaxation test to small changes in the rheological behavior of tortilla dough induced by addition of leavening agents at very small contents, that is, <1% (Tuncil et al, 2016).…”

Section: Dynamic Oscillationmentioning

confidence: 96%

“…More recently, Tuncil, Jondiko, Castell-Perez, Puerta-Gomez, and Awika (2016) carried out dynamic oscillatory measurements, using the frequency sweep mode (0.01 to 10 Hz) at a controlled stress (5 Pa), on tortilla doughs to determine the effects of various leavening agents on viscoelastic properties of tortillas. The authors reported greater sensitivity of dynamic oscillatory test compared to large deformation stress relaxation test to small changes in the rheological behavior of tortilla dough induced by addition of leavening agents at very small contents, that is, <1% (Tuncil et al, 2016). Although the dynamic oscillation test at small strain is able to provide information about dough microstructure (Tronsmo et al, 2003), it lacks the ability to differentiate wheat flour doughs prepared with different flour types (Safari-Ardi & Phan-Thien, 1998).…”

Section: Dynamic Oscillationmentioning

confidence: 99%

Advancing the science of wheat quality evaluation using nuclear magnetic resonance (NMR) and ultrasound‐based techniques

et al. 2018

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Background and objectives The need for cost‐effective, fast, and reliable techniques to evaluate wheat protein content and quality has led to the modification of available methods as well as the development of new methods. This review provides information on two emerging methods, that is, low‐field nuclear magnetic resonance (LF‐NMR) and low‐intensity ultrasound, with potential for evaluating wheat protein content and quality. Findings New techniques with additional capabilities have been developed over the years to provide wheat researchers with information that could not be acquired by the use of conventional methods. LF‐NMR and low‐intensity ultrasound are two emerging techniques in the world of cereal science whose speed, ease of operation, and reliability could promote their applications to wheat screening research studies. This review of these two potential wheat protein quality evaluation methods highlights the necessity of developing such cutting‐edge tools which are advantageous over the conventional tools. Conclusions Easy‐to‐use LF‐NMR and low‐intensity ultrasound seem to have the potential to provide nondestructive, fast evaluation methods that are superior to the currently used techniques in terms of accuracy and cost, respectively. However, further investigations to achieve complete development of such methods are still required. Significance and novelty The potential of LF‐NMR and low‐intensity ultrasound as fast, accurate, and cost‐effective wheat screening tools was confirmed through critical discussions and comparisons of a variety of most widely used wheat quality evaluation techniques.

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“…The loss tangent (tan ), defined as the ratio of the viscous to elastic component of tested dough can be an indicator of dough elasticity, a lower value indicating a higher elasticity [30]. Complex modulus (G*) is a factor which represent the dough strength [31], lower G* corresponding to lower dough strength, and vice versa [32].…”

Section: Introductionmentioning

confidence: 99%

Grape seeds effect on refined wheat flour dough rheology: optimal amount and particle size

Iuga¹,

Mironeasa²

2019

Ukr. food j.

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Introduction. When developing grape seed enriched-bread, it is important to know the changes that may occur in the bread making process. Materials and methods. The addition of different amount of grape seed flour (from 3 to 9%) and particle size changes (large, L500 m, medium, 200 mM500 m and small fractions, S200 m) on the physico-chemical characteristics of the grape seeds-wheat composite flours and dough rheological behavior were investigated. Results and discussion. The protein and ash contents increased after GSF incorporation, while the moisture and the falling number decreased depending on the particle size and addition level. The decrease of falling number values with the decrease of GSF particle size and increase the addition level indicates an increase of alpha-amylase activity in the composite flour. The storage (G'), loss (G''), complex modulus (G*) and loss tangent (tan ) of dough increased with the particle size and addition level increase. A decrease of dough maxim height (Hm), maximum height of gaseous production (H'm) and total carbon dioxide volume production (Vt) with the increase of GSF level in refined wheat flour was obtained. Gas retention coefficient (Rc) increases with the decrease of GSF particle size. Dough fermentation parameters and dynamic rheological properties were adequately predicted by the regression models achieved. The result of optimization process showed that small particle sizes of GSF from white grape variety in an amount of 3.01% are desired to substitute refined wheat flour bread in order to ensure good rheological characteristics. Under these optimal conditions, dough fermentation characteristics and dynamic rheological properties was found to be as follows: H'

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Small deformation rheological properties of dough are useful tool to predict the effects of modest sodium reduction on flour tortilla quality

Cited by 7 publications

References 11 publications

Developing a Descriptive Sensory Characterization of Flour Tortilla Applying Flash Profile

Developing a Descriptive Sensory Characterization of Flour Tortilla Applying Flash Profile

Advancing the science of wheat quality evaluation using nuclear magnetic resonance (NMR) and ultrasound‐based techniques

Grape seeds effect on refined wheat flour dough rheology: optimal amount and particle size

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