Particle Size Effects on the Quality of Flour Tortillas Enriched with Whole Grain Waxy Barley
2009
Prasopsunwattana, Naruemon | Omary, Maria Botero | Arndt, Elizabeth A. | Cooke, Peter H. | Flores, Rolando A. | Yokoyama, Wallace | Toma, Ayako | Chongcham, Sutida | Lee, Sylvia P.
Wheat tortillas were enriched with whole barley flour (WBF) of different particle sizes including 237 μm (regular [R]), 131 μm (intermediate [IM]), and 68 μm (microground [MG]). Topographical and fluorescent microstructure images of flours, doughs, and tortillas were examined. Flours and tortillas were analyzed for color, protein, ash, starch, moisture, and β-glucan content. Farinograph testing was conducted on the flour blends. Water activity and texture analyses of tortillas were conducted. A 9-point hedonic scale was used by 95 untrained panelists to evaluate tortilla appearance, color, flavor, texture, and overall acceptability. Two commercial products (CP) were included in some analyses. As WBF particle size decreased, color was lighter; protein, moisture content and mixing stability decreased; ash, starch content, water absorption and farinograph peak time increased; and β-glucan content was constant. WBF tortillas were darker than the control (C), while IM and MG tortillas had lower peak forces than C. No flavor differences were reported among C, R, and MG tortillas but higher scores were given to both CP in all attributes tested. Tortillas made with the largest WBF particle size (R) were the most similar in protein content, texture and flavor when compared with C tortillas made with refined bread flour.
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