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Objective methods to evaluate rheological properties of wheat flour tortilla dough
xvi, 159 leaves : illustrations ; 28 cm.
- 0.95; toughness, r-- 0.96). TPA and dough extensibility,
(CV= 5-17%), but failed to differentiate the doughs. This
(softness, r-0.60; toughness, r-- 0.61). TPA hardness and
9%) and correlated significantly with subjective dough
Adhesive force correlated significantly with subjective dough
and dough extensibility showed low variability (CV= 3-12%).
Both parameters gave significant correlations with subjective
characteristics (diameter, r= -0.58; height, r-- 0.65;
Characteristics of wheat flour tortilla dough were measured
correlated significantly with subjective dough evaluations
cysteine, and/or more gluten. Dough extensibility parameters
dough evaluations (resistance to extension, softness, r-0.95;
Dough extensibility method was sensitive enough to indicate
dough formulations and among doughs.Resistance to extension
Doughs were optimally mixed, rested, divided, rounded and
evaluations and tortilla characteristics. Hardness,
extensibility decreased for doughs containing less fat, less
extensibility methods were effective in characterizing dough
for subjective and objective evaluations of dough properties.
formulations and processing conditions. Tortillas were made
freshly mixed dough surface was created for testing.
Hoseney dough stickiness method showed moderate variability
method was insensitive to changes during resting since a
not sensitive to differences in doughs during resting or by
objective Theological methods must be confirmed in commercial
on a texture analyzer using texture profile analysis (TPA),
properties (smoothness, r = 0.89; softness, r-- 0.89;
properties (smoothness, r-- 0.88; softness, r-- 0.90;
properties. However, practical application of these
reducing agent and acidulants were varied to prepare a
resilience correlated significantly with tortilla
resilience, and resistance to extension increased and
sampled during resting. Concentrations of water, fat,
showed low variability (CV= 7-10%) and correlated
significant differences during resting and among doughs.
significantly with subjective dough evaluations (softness, r-
stress relaxation, extensibility and adhesiveness tests.
to determine the relationships between objective dough
toughness, r = 0.89). Equilibrium modulus (stress relaxation)
toughness, r-- -0.86). Adhesive force measured by Chen-
toughness, r-- 0.91). TPA adhesiveness and springiness were
toughness, r-- 0.95; extensibility, softness, r-- -0.85;
TPA hardness and resilience exhibited low variability (CV= 1-
viscoelastic solid, viscoelastic liquid, and control doughs
weight, r-- 0.66). TPA (hardness and resilience) and dough
were utilized to evaluate doughs made from different
"Major subject: Food Service and Technology".
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Includes bibliographical references: pages 126-129.