FTIR analysis of wheat tortillas during storage

Authors: Norton, Amie; Tilley, Michael - Mike; Sutton, Theresa

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 6/18/2020
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Wheat flour tortillas are the second most consumed bread product behind white pan bread. Protein and starch are involved in the structure formation and staling during storage. Changes in the starch and gluten have been shown to cause an increase in stiffness in the tortillas. Fourier-transform infrared spectroscopy (FTIR) was used in this study to monitor changes in the amide groups of the proteins measured at 1700-1400 cm-1. Tortillas prepared from commercial flour (Blanco Grande) were monitored over the course of 15 days. FTIR spectra as well as texture analysis and subjective rollability scores were collected from tortillas on days 1, 4, 12, and 15. There were changes in the amide groups of the protein during the storage process of the tortillas and the dough which were consistent with a loss of flexibility. Microwaving of tortillas is often performed prior to consuming and data demonstrated that microwaving tortillas and doughs accelerated detrimental changes in tortillas and dough structure. Tortillas and dough were microwaved at day 1, 4, 12, 15 for 15 seconds. The longer the storage of the tortilla and dough the brittle they were after microwave. However, even after day 1, fifteen seconds of microwaving showed stiffness in the tortillas and dough. A decrease in the amide bands was also observed, which increased as time passed. The changes in the amide bands during storage and microwaving in the dough and tortillas suggest a change in structure. Results demonstrated that FTIR could a non-destructive monitor the freshness of the tortillas and dough.