RESEARCH ARTICLE

Soft-textured wheat with high protein content and strength is suitable for making hot-press tortillas

Fengyun Ma

United States Department of Agriculture (USDA), Agricultural Research Service (ARS)-CSWQRU, Soft Wheat Quality Laboratory, Wooster, Ohio, USA

Department of Horticulture and Crop Science, The Ohio State University, Wooster, Ohio, USA

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Byung-Kee Baik,

Corresponding Author

Byung-Kee Baik

[email protected]

orcid.org/0000-0002-2475-8348

United States Department of Agriculture (USDA), Agricultural Research Service (ARS)-CSWQRU, Soft Wheat Quality Laboratory, Wooster, Ohio, USA

Correspondence Byung-Kee Baik, United States Department of Agriculture (USDA), Agricultural Research Service (ARS)-CSWQRU, Soft Wheat Quality Laboratory, 1680 Madison Ave, Wooster, OH 44691, USA.

Email: [email protected]

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Fengyun Ma,

Fengyun Ma

United States Department of Agriculture (USDA), Agricultural Research Service (ARS)-CSWQRU, Soft Wheat Quality Laboratory, Wooster, Ohio, USA

Department of Horticulture and Crop Science, The Ohio State University, Wooster, Ohio, USA

Search for more papers by this author

Byung-Kee Baik,

Corresponding Author

Byung-Kee Baik

[email protected]

orcid.org/0000-0002-2475-8348

United States Department of Agriculture (USDA), Agricultural Research Service (ARS)-CSWQRU, Soft Wheat Quality Laboratory, Wooster, Ohio, USA

Correspondence Byung-Kee Baik, United States Department of Agriculture (USDA), Agricultural Research Service (ARS)-CSWQRU, Soft Wheat Quality Laboratory, 1680 Madison Ave, Wooster, OH 44691, USA.

Email: [email protected]

Search for more papers by this author

First published: 27 July 2023

https://doi.org/10.1002/cche.10703

Citations: 1

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Abstract

Background and Objectives

Soft-textured wheat with low damaged starch content, low product discoloration, and varying protein strength has the potential to be suitable for making tortillas if the required flour characteristics are known and selected for. Eastern US soft winter (ESW) wheat varieties were evaluated to identify the characteristics required for making tortillas in comparison to five commercial tortilla flours (CTFs).

Findings

ESW wheat flours had lower protein, damaged starch and ash contents, and polyphenol oxidase activity than CTFs and produced larger and brighter-colored tortillas. Lactic acid solvent retention capacity (LA-SRC) showed a strong association with tortilla quality attributes. Seven ESW wheat flours with LA-SRC greater than 115.6% produced tortillas comparable with CTF tortillas in rollability scores.

Conclusions

ESW wheat, with high protein content and strength, appears to be suitable for making tortillas. The lower damaged starch content and polyphenol oxidase activity in ESW wheat when compared with hard wheat flour would be advantageous because ESW wheat would require less water for dough preparation and would produce larger and brighter-colored tortillas.

Significance and Novelty

These results prove that the selected ESW wheat flours are desirable for making tortillas and provide guidance for selecting ESW wheat for making tortillas.

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Volume100, Issue5

September/October 2023

Pages 1203-1214

Soft-textured wheat with high protein content and strength is suitable for making hot-press tortillas

Abstract

Background and Objectives

Findings

Conclusions

Significance and Novelty

REFERENCES

Citing Literature

References

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Soft-textured wheat with high protein content and strength is suitable for making hot-press tortillas

Abstract

Background and Objectives

Findings

Conclusions

Significance and Novelty

REFERENCES

Citing Literature

References

Related

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