The Effect Of Enzymes And Starch Damage On Wheat Flour Tortilla Quality

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The Effect of Enzymes and Starch Damage on Wheat Flour Tortilla Quality

Author : Sapna Arora
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (123 download)

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Book Synopsis The Effect of Enzymes and Starch Damage on Wheat Flour Tortilla Quality by : Sapna Arora

Download or read book The Effect of Enzymes and Starch Damage on Wheat Flour Tortilla Quality written by Sapna Arora and published by . This book was released on 2007 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Specific enzymes have been used to improve flour quality for bread but enzyme action in tortilla flour has not been investigated. Two different wheat flours were prepared into tortillas using laboratory-scale, commercial equipment with fixed processing parameters. Dough and tortilla properties were evaluated using subjective and objective methods. Tortillas were stored in plastic bags at 22°C for evaluation. The effects of nine enzymes (amyloglucosidase 1, amyloglucosidase 2, bacterial 1, bacterial 2, fungal, maltogenic 1, maltogenic 2, malted barley and xylanase) on quality of wheat flour tortillas were evaluated. Dough absorption was adjusted to attain uniform dough for tortillas. Enzyme addition to tortilla flour did not significantly affect tortilla weight, moisture and pH. Bacterial 2 amylase extended shelf stability while maltogenic 1 and xylanase exhibited smaller improvements in shelf stability and other tortilla properties. Addition of 0.05 activity unit bacterial 2 amylase improved tortilla diameter and improved tortilla shelf life from 12 to 28 days. Maltogenic 1 at 280 ppm improved tortilla diameter, opacity and shelf life. Addition of 100 ppm of xylanase effectively improved tortilla diameter and shelf life. Bacterial 1 amylase at 60 ppm improved tortilla diameter but did not improve shelf stability. Amyloglucosidase 2, maltogenic 2 and malted barley amylase did not improve tortilla quality at any of the evaluated levels. Amyloglucosidase 1 and fungal amylase reduced overall tortilla quality at all the evaluated levels. Bread-making quality of wheat flour is correlated with the damaged starch present in the flour. Damage was induced by grinding the samples for 0, 1, 4 and 8 hr to determine the effects of starch damage on tortilla quality. Processing increased starch damage of control tortilla flour from 5.4% to 12.6%. Damage starch increased dough water absorption, toughness and press rating and reduced diameter and opacity of tortillas. Damage starch improved tortilla rollability at higher levels but did not improve tortilla properties in combination with bacterial 2 amylase. Overall tortilla quality was not improved due to additional starch damage. Improved tortilla quality using bacterial 2 amylase at very low levels could be commercialized.

Tortillas: Wheat Flour and Corn Products

Author : LW Rooney
Publisher : Elsevier
ISBN 13 : 0128123680
Total Pages : 311 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Tortillas: Wheat Flour and Corn Products by : LW Rooney

Download or read book Tortillas: Wheat Flour and Corn Products written by LW Rooney and published by Elsevier. This book was released on 2015-01-01 with total page 311 pages. Available in PDF, EPUB and Kindle. Book excerpt: Corn and wheat are among the most important cereals worldwide, representing many of the calories and proteins consumed. Tortillas and tortilla-related products are among the fastest-growing segments of the food industry and represent a sizeable portion of those calories. Tortillas: Wheat Flour and Corn Products answers the food industry’s need to meet the growing demand for high-quality tortillas and tortilla-based foods. This book will guide food scientists, product developers, and nutritionists through the fascinating science and technology behind the production of corn and wheat flour tortillas. This title is the most comprehensive English-language book of its kind. It fully describes the technology, nutritional value, and quality control measures of corn and wheat flour tortillas, tortilla chips, and related products. It accomplishes this through 300 pages of quality text, complemented by easy-to-understand facts, figures, tables, and summaries that seamlessly guide users to an understanding of the fundamental underlying principles that optimize tortilla production and guide product development. Tortillas: Wheat Flour and Corn Products is ideal for academics and industry professionals, including food science and nutrition students; people working in the tortilla and snack food industries; industry staff interested in the quality control/assurance aspects of tortillas; and professionals interested in cereal processing and product development. Edited by the renowned food science educators in tortilla production, this book provides high-quality training at both the academic and corporate levels A history of corn and wheat flour tortillas Ideal physicochemical properties of corn kernels and wheat flours to optimize processing Quality attributes of processed products and quality control/troubleshooting Food safety and quality control, from the raw materials to intermediate and finished products Various industrial setups and pilot plant techniques currently used to manufacture wheat flour tortillas Ideal physical, chemical, and rheological properties of tortilla flours Roles of leavening agents in tortilla quality Functions of dough emulsifiers and reducing agents in textural shelf life and “process-ability Effects and roles of preservatives and supplemented enzymes on shelf life Common quality and consistency issues encountered by the flour tortilla industry, along with solutions and recommendations Optimum properties of corn kernels for tortillas and nixtamalized snacks, such as parched fried corn, corn chips, and tortilla chips Milling processes and quality control testing used to obtain lime-cooked dough, the backbone for the fabrication of table tortillas and corn and tortilla chips

Effect of Starch Damage and Particle Size on the Texture of Wheat Flour Tortillas

Author : Yufeng Mao
Publisher :
ISBN 13 :
Total Pages : 304 pages
Book Rating : 4.:/5 (454 download)

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Book Synopsis Effect of Starch Damage and Particle Size on the Texture of Wheat Flour Tortillas by : Yufeng Mao

Download or read book Effect of Starch Damage and Particle Size on the Texture of Wheat Flour Tortillas written by Yufeng Mao and published by . This book was released on 2000 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Enzymes in Food Technology

Author : Robert J. Whitehurst
Publisher : John Wiley & Sons
ISBN 13 : 9781444309942
Total Pages : 384 pages
Book Rating : 4.3/5 (99 download)

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Book Synopsis Enzymes in Food Technology by : Robert J. Whitehurst

Download or read book Enzymes in Food Technology written by Robert J. Whitehurst and published by John Wiley & Sons. This book was released on 2009-09-03 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of this successful book highlights thewidespread use of enzymes in food processing improvement andinnovation, explaining how they bring advantages. The properties ofdifferent enzymes are linked to the physical and biochemical eventsthat they influence in food materials and products, while these inturn are related to the key organoleptic, sensory and shelf lifequalities of foods. Fully updated to reflect advances made in the field over recentyears, new chapters in the second edition look at the use ofenzymes in the reduction of acrylamide, in fish processing and innon-bread cereal applications such as flour confectionery. Geneticmodification of source organisms (GMO) has been used to improveyields of purer enzymes for some time now but the newer technologyof protein engineering (PE) of enzymes has the potential to producepurer, more targeted products without unwanted side activities, anda chapter is also included on this important new topic. Authorshave been selected not only for their practical working knowledgeof enzymes but also for their infectious enthusiasm for thesubject. The book is aimed at food scientists and technologists,ingredients suppliers, geneticists, analytical chemists and qualityassurance personnel.

Roles of Carbohydrates and Proteins in the Staling of Wheat Flour Tortilla

Author : Juma Novie Ayap Alviola
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (69 download)

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Book Synopsis Roles of Carbohydrates and Proteins in the Staling of Wheat Flour Tortilla by : Juma Novie Ayap Alviola

Download or read book Roles of Carbohydrates and Proteins in the Staling of Wheat Flour Tortilla written by Juma Novie Ayap Alviola and published by . This book was released on 2010 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Effects of enzymatic modification of starch, proteins and pentosans on dough and tortilla properties were determined to establish the role of these wheat components in tortilla staling. Starch, protein and pentosans were respectively modified with a-amylase, protease and transglutaminase (TG), and xylanase. Tortillas were stored at 22oC and evaluated for at least three weeks. Amylase improved shelf-stability of tortillas, produced a significant amount of dextrins and sugars, retarded decrease in amylose solubility, and weakened starch granules. However, control and treated tortillas had similar degrees of amylopectin crystallinity. Staling of tortillas appears to involve starch that reassociates into an amorphous structure. Micrographs of control dough had thin protein strands forming a continuous matrix. Protease-treated dough had pieces of proteins in place of the continuous matrix, while TG-treated dough had thicker protein strands that were heterogeneously distributed. Both treatments resulted in shorter shelf-stability of tortillas. The organization of protein in dough is important for dough structure and appears to impact tortilla flexibility. Protein solubility and SDS-PAGE results did not differentiate control and treated dough or tortillas. The fractions or molecular weight distribution are not significant determinants of protein functionality. Tertiary and quaternary protein structures of gluten may be more related to tortilla shelf-stability. The 75 ppm xylanase treatment resulted in weaker tortilla structure and significantly higher amounts of low molecular weight saccharides and sugars. Control and the 25 ppm treatment sample had a similar shelf-stability and texture profile. Pentosans may affect staling indirectly through the effect on gluten development. Fresh tortillas have amylopectin in an amorphous state, while amylose is mostly retrograded. The gluten matrix provides additional structure and flexibility to the tortilla. Pentosans may or may not be attached to the gluten network. Upon storage, amylopectin retrogrades and recrystallizes, firming the starch granules, resulting in firmer tortillas. Starch hydrolysis decreased the rigid structure and plasticized polymers during storage. It also reduced the restriction imposed by retrograded starch on gluten and allowed it more flexibility. Thus, the flexibility of tortillas results from the combined functionalities of amylose gel, amylopectin solidifying the starch granules during storage, and the changed functionality of gluten after baking.

Effects of Variations in High Molecular Weight Glutenin Allele Composition and Resistant Starch on Wheat Flour Tortilla Quality

Author : Tom Odhiambo Jondiko
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (781 download)

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Book Synopsis Effects of Variations in High Molecular Weight Glutenin Allele Composition and Resistant Starch on Wheat Flour Tortilla Quality by : Tom Odhiambo Jondiko

Download or read book Effects of Variations in High Molecular Weight Glutenin Allele Composition and Resistant Starch on Wheat Flour Tortilla Quality written by Tom Odhiambo Jondiko and published by . This book was released on 2012 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Tortilla sales are projected to exceed 9.5 billion by 2014. However, currently no wheat cultivars have been identified that possess the intrinsic quality attributes needed for the production of optimum quality tortillas. Tortillas made with refined wheat flour low in dietary fiber (DF) are popular in the United States due to their sensory properties. This study explored the use of wheat lines (WL) possessing variations in high molecular weight glutenin allele sub-units (HMW-GS) for production of tortillas and also investigated the use of corn based resistant starches (RS), type II (RS2) and wheat based RS type IV (RS4) to increase DF in tortillas. Tortillas were made with 0-15 percent RS and 100 percent whole white wheat (WW). Flour protein profiles, dough, and tortilla properties were evaluated to determine the effects of the allelic variations and RS substitution on tortilla quality. Sensory properties of tortillas with RS were determined. Variations in HMW-GS composition significantly affected the protein quality and tortilla properties. Flour from WL possessing allelic combinations (2*, 17+18, 7, 2+12), (1, 17+18, 5+10), (2*, 17, 2+12) and (1, 2*, 17+18, 2+12) had 12.8-13.3 percent protein. These WL had extensible doughs and produced large diameter tortillas with superior (greater than or equal to 3.0) flexibility after 16 days compared to control. However, WL with (17+18 and 5+10) and (2*, 17+7, 5) produced extensible doughs, large, but less flexible, tortillas compared to control. WL with (2*,17+18,5+10) and (1,2*,7+9,5+10) produced smaller diameter tortillas, but with superior flexibility compared to control. RS2, WW, and cross-linked-pre-gelatinized RS4 (FiberRite) produced hard, less-extensible doughs and thinner tortillas compared to control, due to high water absorption. Cross-linked RS4 (Fibersym) dough and tortillas were comparable to control. 15 percent of RS2 and RS4 increase DF in control to 6 and 14 percent respectively, compare to control (2.8 percent DF). WW tortillas were less acceptable than control in appearance, flavor and texture, while tortillas with 15 percent Fibersym had higher overall acceptability than control. RS2 negatively affected dough machinability and tortilla shelf stability. However, 15 percent RS4 improved the DF in refined flour tortillas to meet FDA's "good source of fiber claim," without negatively affecting dough/tortilla quality.

Mixolab

Author : Arnaud Dubat
Publisher : Academic Press
ISBN 13 : 0128104309
Total Pages : 126 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Mixolab by : Arnaud Dubat

Download or read book Mixolab written by Arnaud Dubat and published by Academic Press. This book was released on 2016-04-27 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt: Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. Operators, breeders, millers, researchers, product developers, formulators, and bakers will find answers to their questions, along with guidelines for maximizing the use of the Mixolab for a wide range of applications. Gaining a better understanding of the instrument's capabilities will assist in discovery of novel uses by both research and production professionals. Key Features: Technical description of the Mixolab and comparison with existing devices Coverage of durum wheat, rice, corn, buckwheat, and other cereals Specific focus on gluten, starch, ingredients, and enzymes Influence of sugar, fats, and salt on dough rheology International comparisons of HACCP experiences Table of uses for specific carbohydrates Descriptions of improved laboratory techniques Wheat testing for breeders An Essential Reference For: Additive manufacturers Bakers Breeders Enzyme manufacturers Millers Quality control laboratories Research laboratories Research and development centers Storage elevators Students Universities Yeast producers

Master's Theses Directories

Author :
Publisher :
ISBN 13 :
Total Pages : 324 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Master's Theses Directories by :

Download or read book Master's Theses Directories written by and published by . This book was released on 2004 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Education, arts and social sciences, natural and technical sciences in the United States and Canada".

The Effects of Added Wheat Proteins on Processing and Quality of Wheat Flour Tortillas

Author : Simina Pascut
Publisher :
ISBN 13 :
Total Pages : 186 pages
Book Rating : 4.:/5 (526 download)

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Book Synopsis The Effects of Added Wheat Proteins on Processing and Quality of Wheat Flour Tortillas by : Simina Pascut

Download or read book The Effects of Added Wheat Proteins on Processing and Quality of Wheat Flour Tortillas written by Simina Pascut and published by . This book was released on 2002 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Starch and Flour Quality

Author : Carl Alsberg
Publisher :
ISBN 13 :
Total Pages : 30 pages
Book Rating : 4.:/5 (319 download)

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Book Synopsis Starch and Flour Quality by : Carl Alsberg

Download or read book Starch and Flour Quality written by Carl Alsberg and published by . This book was released on 1935 with total page 30 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Effect of Wheat and Flaxseed Flours on Tortilla Quality

Author : Pradyot Kumar Ghosh
Publisher :
ISBN 13 :
Total Pages : 208 pages
Book Rating : 4.:/5 (232 download)

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Book Synopsis Effect of Wheat and Flaxseed Flours on Tortilla Quality by : Pradyot Kumar Ghosh

Download or read book Effect of Wheat and Flaxseed Flours on Tortilla Quality written by Pradyot Kumar Ghosh and published by . This book was released on 2007 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Effects of Sorghum Polyphenols on In Vitro Starch Digestibility and Protein Profile of Wheat Flour Tortillas

Author : Kristen Lea Dunn
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (93 download)

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Book Synopsis Effects of Sorghum Polyphenols on In Vitro Starch Digestibility and Protein Profile of Wheat Flour Tortillas by : Kristen Lea Dunn

Download or read book Effects of Sorghum Polyphenols on In Vitro Starch Digestibility and Protein Profile of Wheat Flour Tortillas written by Kristen Lea Dunn and published by . This book was released on 2015 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: As incidences of diseases associated with dietary patterns increase in the United States, focus has been placed on improving nutritional quality of processed foods. Carbohydrates contribute the most calories in the American diet (55%), making starch-based foods a target for improvement. Tortillas are increasingly popular among American consumers, serving as a good target to address this problem. This study investigated the use of sorghum bran to increase polyphenols and dietary fiber in wheat flour tortillas and the effect on starch digestibility and protein profiles. Refined wheat flour tortillas were substituted at 10%, 15%, and 25% (Baker's) with brans from wheat and white, brown, and black sorghum. Dough rheology, phenolic profile, starch digestibility, and protein profiles were evaluated after dough formation, hot pressing, baking, and over 14 days of storage. Bran substitution affected dough rheology, producing rougher, stiffer, less extensible dough compared to the refined control. Processing, storage, and bran source significantly affected the phenolic profile of the tortillas. Total phenols, 3- deoxyanthocyanins, and proanthocyanidins (PA) decreased with processing and storage. Dough formation drastically decreased phenol content in brown sorghum bran dough compared to other treatments. Extractable high molecular weight PA also decreased dramatically after processing by 58 - 76% in brown sorghum bran tortillas. These tortillas had less rapidly digestible starch and more slowly digestible starch than other treatments at 25% substitution. Compared to the expected total dietary fiber (TDF), sorghum brans doubled the formation of TDF (20 - 26%) as compared to wheat bran (11%). The largest increase was observed in brown sorghum bran tortillas. In tortillas substituted at 25%, insoluble protein (IP) increased with baking and storage as extractable protein (EP) decreased. Within the EP fraction, soluble polymeric protein (SPP) decreased by 40 - 61% after baking. Brown sorghum bran dough contained significantly higher IP and lower SPP than other treatments; however, this effect was reduced after baking. Sorghum brans provided polyphenols that interacted with protein and starch in wheat flour tortillas. PA and SPP largely contributed to these interactions, forming insoluble complexes that decreased tortilla digestibility and may positively benefit weight management. The electronic version of this dissertation is accessible from http://hdl.handle.net/1969.1/152809

Effect of the Chemical and Physical Properties of Wheat Starch Granules on the Rheological Properties of Wheat Flour Dough

Author : Bridget Nicole Casey
Publisher :
ISBN 13 :
Total Pages : 322 pages
Book Rating : 4.:/5 (319 download)

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Book Synopsis Effect of the Chemical and Physical Properties of Wheat Starch Granules on the Rheological Properties of Wheat Flour Dough by : Bridget Nicole Casey

Download or read book Effect of the Chemical and Physical Properties of Wheat Starch Granules on the Rheological Properties of Wheat Flour Dough written by Bridget Nicole Casey and published by . This book was released on 1998 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Gluten Quality and the Effect of Dilution of Wheat Flours with Starch

Author :
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (111 download)

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Book Synopsis Gluten Quality and the Effect of Dilution of Wheat Flours with Starch by :

Download or read book Gluten Quality and the Effect of Dilution of Wheat Flours with Starch written by and published by . This book was released on 1930 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Gluten Quality and the Effect of Dilution of Wheat Flours with Starch

Author : John William Hopkins
Publisher :
ISBN 13 :
Total Pages : 108 pages
Book Rating : 4.:/5 (919 download)

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Book Synopsis Gluten Quality and the Effect of Dilution of Wheat Flours with Starch by : John William Hopkins

Download or read book Gluten Quality and the Effect of Dilution of Wheat Flours with Starch written by John William Hopkins and published by . This book was released on 1930 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Gluten-Free Food Science and Technology

Author : Eimear Gallagher
Publisher : John Wiley & Sons
ISBN 13 : 9781444316216
Total Pages : 256 pages
Book Rating : 4.3/5 (162 download)

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Book Synopsis Gluten-Free Food Science and Technology by : Eimear Gallagher

Download or read book Gluten-Free Food Science and Technology written by Eimear Gallagher and published by John Wiley & Sons. This book was released on 2009-09-08 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research. The Author Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc - The Irish Agriculture and Food Development Authority, Dublin, Ireland Also available from Wiley-Blackwell Management of Food Allergens Edited by J. Coutts and R. Fielder ISBN 9781405167581 Bakery Manufacture and Quality - Water Control and Effects Second Edition S. Cauvain and L. Young ISBN 9781405176132 Whole Grains and Health Edited by L. Marquart et al ISBN 9780813807775

Enzymes in Food Technology

Author : Robert J. Whitehurst
Publisher : Wiley-Blackwell
ISBN 13 : 9781841272238
Total Pages : 255 pages
Book Rating : 4.2/5 (722 download)

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Book Synopsis Enzymes in Food Technology by : Robert J. Whitehurst

Download or read book Enzymes in Food Technology written by Robert J. Whitehurst and published by Wiley-Blackwell. This book was released on 2002 with total page 255 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities of foods. Fully updated to reflect advances made in the field over recent years, the book also contains five new chapters.