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Title: OBJECTIVE TEXTURE MEASUREMENTS OF COMMERCIAL WHEAT FLOUR TORTILLAS

Author
item MAO, YUFENG - KANSAS STATE UNIV
item Flores, Rolando
item LOUGHIN, THOMAS - KANSAS STATE UNIV

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/24/2002
Publication Date: N/A
Citation: N/A

Interpretive Summary: Tortilla is the fastest growing baked product in the US. In the year 2000, U.S. tortilla sales at wholesale prices totaled more than $4 billion, representing a growth rate of 57% over the previous four years. Textural methods for the evaluation of tortillas are not well established and in many cases are limited to the processor's experience. The objective of this sstudy was to evaluate four methodologies for texture evaluation on seven different types of commercially available wheat flour tortillas, including two non-fat brands. The different methods were evaluated to determine how consistent the texture results were. It was determined that the recommended methodology for texture evaluation is the Kramer shear measurement, which consists of measuring the force required for a specific set of blades to penetrate the tortilla.

Technical Abstract: Texture is a property of major importance in the evaluation of baked products. The stretchability, rollability, firmness, and Kramer shear of commercially available wheat flour tortillas using the TA-XT2 texture analyzer were evaluated for three separate sets of five tortilla brands purchased from stores in the area of Manhattan, KS. Two brands had two formulations, regular and fat-free. Significant differences (p<0.05) in stretchability, firmness, and Kramer shear occurred between regular and fat-free tortillas of one tortilla brand. Significant differences (<0.05) also were found among the sets of some tortilla brands. Kramer shear and stretchability measurements are recommended because Kramer shear measures the force combined with compression, shearing, and extrusion, and the stretchability measurements were repeatable and are an important textural property of wheat flour tortillas. Ranges for textural properties for commercial wheat flour tortillas were determined as were the variability o the textural methods used.