61A-44 |
Phosphate salt affects wheat flour tortilla properties |
J. B. GARZA-CASSO, N. Maranphal, R. D. Waniska, and L. W. Rooney. Cereal Quality Lab., Texas A&M Univ., College Station, TX 77843-2474 The creation and retention of gas bubbles gives an increased volume and a light, porous, and tender texture in baked products. Phosphate salts increase water retention and tenderness of proteins in processed meats. The effects of phosphate salts on protein functionality in tortillas have not been studied. Proteins function to retain air bubbles during processing to increase opacity and flexibility in baked tortillas. Our objective was to determine the effects of phosphate salt on tortilla processing, product properties and shelf stability. Tetrasodium pyrophosphate anhydrous (TSPP) was used in a range of 0.1-0.2% (baker’s percent). Low levels of leavening (0.2 – 0.6% sodium bicarbonate) were evaluated to determine improvement in air bubble retention. Tortillas were prepared using laboratory-scale, commercial equipment with fixed processing parameters. Dough and tortilla properties were evaluated by using subjective and objective methods. Tortilla pH and days without mold were also evaluated. Dough characteristics were not affected by the decreased leavening nor by TSPP. Tortilla opacity decreased using lower levels of leavening but increased with the addition of TSPP. Larger diameter, thin tortillas were obtained with all treatments containing less leavening and/or TSSP. The pH of tortillas with added TSPP increased slightly (+0.1 pH unit). Improved rollability scores were observed in tortillas with less leavening and were not affected by TSPP. Thin, larger diameter, opaque, and long shelf stable tortillas were obtained using 0.1%TSPP, 0.3% baking soda, and 0.3% sodium aluminum sulfate. The combination of TSPP and less leavening improved tortilla properties and extended shelf stability. These properties are needed in many commercial tortillas.
Session 61A, Carbohydrate
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