Effects of Processing on Wheat Tortilla Quality:Benefits of Hard White Wheat

作     者：Michael Tilley Valquiria Pierucci Katherine A Tilley Okkyung Kim Chung 

作者机构：USDA-ARS Grain Marketing and Production Research Center Manhattan KS 66502 U.S. Department of Grain Science and Industry Kansas State University Manhattan KS 66506 U.S. Food Science Institute Kansas State University Manhattan KS 66506 U.S. 

出 版 物：《食品科学》 (Food Science)

年 卷 期：2006年第27卷第11期

页      面：152-158页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程] 

主　　题：hard white wheat tortilla tortilla-processing 

摘      要：The suitability of Kansas hard white winter (HWW) wheat milled at a high extraction rate for tortilla production was investigated. All of the Kansas varieties of white wheat,milled to 80% extraction,performed as well as,if not better than,a standard commercial tortilla flour milled to 72% extraction when various quality factors were compared. Tortillas were made from eight wheat cultivars milled at 80% extraction: four HWW wheat cultivars included Betty,Heyne,Oro Blanco and NuWest; three hard red winter (HRW) wheat samples were Jagger and Ike grown at Hutchinson,Kansas (Ike-Hutch) and at Hays,Kansas (Ike-Hays); and one hard white spring (HWS) wheat cultivar,Idaho 377-S. Tortillas made from these flours were compared to tortillas made from one commercial tortilla-flour milled to 72% extraction from a blend of HRW wheat. Mixograph parameters,starch pasting properties,dough-handling characteristics and tortilla- making attributes of the new Kansas HWW wheat cultivars,Betty and Heyne,were superior. In summary,Kansas HWW wheat flours,milled to 80% extraction,produced tortillas which were equal to,or superior to,those made from 80%-extraction HRW wheat flours and 72%-extraction commercial tortilla flour.