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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #210785
Title: Effect of High Molecular Weight Glutenin Subunits (HMW-GS) on Tortilla Quality

Author
item PIERUCCI, VALQUIRIA - KANSAS STATE UNIV
item Tilley, Michael - Mike
item Graybosch, Robert
item TILLEY, KATHERINE - KANSAS STATE UNIV

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 7/1/2007
Publication Date: 10/7/2007
Citation: Pierucci, V., Tilley, M., Graybosch, R.A., Tilley, K. 2007. Effect of High Molecular Weight Glutenin Subunits (HMW-GS) on Tortilla Quality. Cereal Food World. 52:A58.

Interpretive Summary:

Technical Abstract: Tortillas are the most popular non-bread wheat based product. Flour used in tortilla production has been typically optimized for bread making. The flour properties that determine good quality bread do not necessarily provide good quality tortillas. In this study, the influence of high molecular weight glutenin subunits (HMW-GS) was investigated on tortilla quality. Two biotypes derived from the hard red winter wheat cultivar Centurk were used, which contained the following HMW-GS: 2*, 7+9, 2+12 and 2*, 7+9, 5+10. The flours were paired according to protein content of 10.02% (2+12) and 9.92% (5+10) in Group 1 and 10.30% (2+12) and 10.42% (5+10) in Group 2. Tortillas were prepared in a laboratory scale and analysis was carried out at days 0, 2, 4, 7 and 14. Diameter, rollability and textural properties using the TA-TX2 Texture Analyzer were determined. Tortilla diameter was statistically larger in tortillas made from low protein flour containing HMW-GS 2+12 (p>0.05) among the four conditions. Independently of the protein content used, flour with subunits 5+10 showed a better overall rollability than flour with subunits 2+12. Texture analysis revealed no difference in tortilla stretchability among the flours. However, the Rupture Force (Fr) of tortillas was affected by flour protein content. When lower protein content was used, Fr was greater for tortillas made with HMW-GS 2+12, conversely, when higher protein content was used, Fr was greater for tortillas made with HMW-GS 5+10. These results indicated better tortillas were obtained with higher protein content flours containing HMW-GS 5+10.