Quality attributes of whole-wheat flour tortillas with sprouted whole-wheat flour substitution

Ting Liu, Gary G. Hou, Marie Cardin, Len Marquart, Arnaud Dubat

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

Sprouted whole-grain foods are an emerging trend in the food market due to consumers' desire for health-promoting foods. The objectives of this study were to examine the rheological properties of whole-wheat flour (WWF) with sprouted WWF substitution (0, 25, 50, 75 and 100 g/100 g) and tortilla products made from it. Flour samples were analyzed for gluten index, color, solvent retention capacity, and Mixolab parameters, while tortillas were analyzed for weight, diameter, color, opacity, texture, rollability, and sensory attributes. Mixolab data showed that water absorption, dough development, and stability times decreased with an increase of sprouted WWF substitution. In terms of tortilla baking performance, tortillas made with higher amounts of sprouted WWF were larger in diameter and specific volume, brighter, and more opaque, and received higher sensory scores in color, flavor, and overall acceptability. For texture parameters, tortillas made with a higher percent of sprouted WWF required less force to break, which indicated that tortillas were less firm. After 16 d of storage, tortillas made with higher amounts of sprouted WWF were more rollable and shelf-stable. The results demonstrated that sprouted WWF could bring benefits to WWF tortilla's baking performance, i.e. better appearance, higher consumer acceptability, and longer shelf life.

Original languageEnglish (US)
Pages (from-to)1-7
Number of pages7
JournalLWT - Food Science and Technology
Volume77
DOIs
StatePublished - Apr 1 2017

Fingerprint

whole wheat flour
tortillas
Flour
Triticum
baking
Color
color
Food
texture
dough development
health promotion
opacity
whole grain foods
Glutens
gluten
rheological properties
sensory properties
flour
shelf life
flavor

Keywords

  • Sensory
  • Sprouting
  • Tortilla quality
  • Whole-wheat flour

Cite this

Quality attributes of whole-wheat flour tortillas with sprouted whole-wheat flour substitution. / Liu, Ting; Hou, Gary G.; Cardin, Marie; Marquart, Len; Dubat, Arnaud.

In: LWT - Food Science and Technology, Vol. 77, 01.04.2017, p. 1-7.

Research output: Contribution to journalArticle

@article{c231415352774908beb28668db42c1b6,
title = "Quality attributes of whole-wheat flour tortillas with sprouted whole-wheat flour substitution",
abstract = "Sprouted whole-grain foods are an emerging trend in the food market due to consumers' desire for health-promoting foods. The objectives of this study were to examine the rheological properties of whole-wheat flour (WWF) with sprouted WWF substitution (0, 25, 50, 75 and 100 g/100 g) and tortilla products made from it. Flour samples were analyzed for gluten index, color, solvent retention capacity, and Mixolab parameters, while tortillas were analyzed for weight, diameter, color, opacity, texture, rollability, and sensory attributes. Mixolab data showed that water absorption, dough development, and stability times decreased with an increase of sprouted WWF substitution. In terms of tortilla baking performance, tortillas made with higher amounts of sprouted WWF were larger in diameter and specific volume, brighter, and more opaque, and received higher sensory scores in color, flavor, and overall acceptability. For texture parameters, tortillas made with a higher percent of sprouted WWF required less force to break, which indicated that tortillas were less firm. After 16 d of storage, tortillas made with higher amounts of sprouted WWF were more rollable and shelf-stable. The results demonstrated that sprouted WWF could bring benefits to WWF tortilla's baking performance, i.e. better appearance, higher consumer acceptability, and longer shelf life.",
keywords = "Sensory, Sprouting, Tortilla quality, Whole-wheat flour",
author = "Ting Liu and Hou, {Gary G.} and Marie Cardin and Len Marquart and Arnaud Dubat",
year = "2017",
month = "4",
day = "1",
doi = "10.1016/j.lwt.2016.11.017",
language = "English (US)",
volume = "77",
pages = "1--7",
journal = "LWT - Food Science and Technology",
issn = "0023-6438",
publisher = "Academic Press Inc.",

}

TY - JOUR

T1 - Quality attributes of whole-wheat flour tortillas with sprouted whole-wheat flour substitution

AU - Liu, Ting

AU - Hou, Gary G.

AU - Cardin, Marie

AU - Marquart, Len

AU - Dubat, Arnaud

PY - 2017/4/1

Y1 - 2017/4/1

N2 - Sprouted whole-grain foods are an emerging trend in the food market due to consumers' desire for health-promoting foods. The objectives of this study were to examine the rheological properties of whole-wheat flour (WWF) with sprouted WWF substitution (0, 25, 50, 75 and 100 g/100 g) and tortilla products made from it. Flour samples were analyzed for gluten index, color, solvent retention capacity, and Mixolab parameters, while tortillas were analyzed for weight, diameter, color, opacity, texture, rollability, and sensory attributes. Mixolab data showed that water absorption, dough development, and stability times decreased with an increase of sprouted WWF substitution. In terms of tortilla baking performance, tortillas made with higher amounts of sprouted WWF were larger in diameter and specific volume, brighter, and more opaque, and received higher sensory scores in color, flavor, and overall acceptability. For texture parameters, tortillas made with a higher percent of sprouted WWF required less force to break, which indicated that tortillas were less firm. After 16 d of storage, tortillas made with higher amounts of sprouted WWF were more rollable and shelf-stable. The results demonstrated that sprouted WWF could bring benefits to WWF tortilla's baking performance, i.e. better appearance, higher consumer acceptability, and longer shelf life.

AB - Sprouted whole-grain foods are an emerging trend in the food market due to consumers' desire for health-promoting foods. The objectives of this study were to examine the rheological properties of whole-wheat flour (WWF) with sprouted WWF substitution (0, 25, 50, 75 and 100 g/100 g) and tortilla products made from it. Flour samples were analyzed for gluten index, color, solvent retention capacity, and Mixolab parameters, while tortillas were analyzed for weight, diameter, color, opacity, texture, rollability, and sensory attributes. Mixolab data showed that water absorption, dough development, and stability times decreased with an increase of sprouted WWF substitution. In terms of tortilla baking performance, tortillas made with higher amounts of sprouted WWF were larger in diameter and specific volume, brighter, and more opaque, and received higher sensory scores in color, flavor, and overall acceptability. For texture parameters, tortillas made with a higher percent of sprouted WWF required less force to break, which indicated that tortillas were less firm. After 16 d of storage, tortillas made with higher amounts of sprouted WWF were more rollable and shelf-stable. The results demonstrated that sprouted WWF could bring benefits to WWF tortilla's baking performance, i.e. better appearance, higher consumer acceptability, and longer shelf life.

KW - Sensory

KW - Sprouting

KW - Tortilla quality

KW - Whole-wheat flour

UR - http://www.scopus.com/inward/record.url?scp=84996562229&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84996562229&partnerID=8YFLogxK

U2 - 10.1016/j.lwt.2016.11.017

DO - 10.1016/j.lwt.2016.11.017

M3 - Article

VL - 77

SP - 1

EP - 7

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

ER -