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Author : Barbie Denise Sullins
Publisher :
ISBN 13 :
Total Pages : 440 pages
Book Rating : 4.:/5 (387 download)
Download or read book Wheat Quality Evaluation Methods to Predict Wheat Flour Tortilla Production written by Barbie Denise Sullins and published by . This book was released on 1997 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Frederico Ribeiro De Barros
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (662 download)
Download or read book Wheat Flour Tortilla written by Frederico Ribeiro De Barros and published by . This book was released on 2010 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: A cost-effective, faster and efficient way of screening wheat samples suitable for tortilla production is needed. Hence, we developed prediction models for tortilla quality (diameter, specific volume, color and texture parameters) using grain, flour and dough properties of 16 wheat flours. The prediction models were developed using stepwise multiple regression. Dough rheological tests had higher correlations with tortilla quality than grain and flour chemical tests. Dough resistance to extension was correlated best with tortilla quality, particularly tortilla diameter (r= -0.87, P
Author : Orelia E. Dann
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (879 download)
Download or read book Selecting Wheat Varieties for Tortilla Production written by Orelia E. Dann and published by . This book was released on 2014 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat flour tortillas are the second most consumed bread product after white pan bread. Commercial tortillas are formulated with highly viscoelastic hard wheat flours selected and grown for breadmaking. However, the inherent properties of bread flours require costly formula adjustments to enhance dough extensibility necessary for tortilla production. The objective of this study was to identify the biochemical and physical factors in wheat affecting wheat tortilla quality. Six popular hard winter wheat cultivars (1863, Armour, Clara CL, Denali, Everest, Tiger) were grown in five locations in Kansas. Wheat and flour properties were characterized using approved AACCI methods. Protein composition was determined using size-exclusion high performance liquid chromatography. Flour particle size and starch granule size were measured with laser diffraction. Tortillas were made with a laboratory hot press method. Tortilla shelf-stability over 14 days, opacity, appearance, dough machinability and specific volume were measured. Data collected from flour and tortilla tests were analyzed using ANOVA and means were compared with Tukey-Kramer HSD. In general, the flours did not differ significantly in flour or tortilla properties. Regression analysis (Pearson) showed flour protein content was highly and significantly correlated with tortilla opacity (r=-0.81), L color value (r=-0.79), a color value (r=0.80), and day 14 shelf-stability (r=0.76). Flour water absorption showed highly significant correlations with tortilla opacity (r=-0.81), L color value (r=-0.79), a color value (r=0.77) and day 14 shelf-stability (r=0.73). Tortilla opacity was highly correlated with B-type starch granules (r=-0.83). This study showed that starch granule size, flour protein content and flour water absorption appeared to influence tortilla appearance. However, repeating the study with a larger and more diverse sample set is recommended.
Author : LW Rooney
Publisher : Elsevier
ISBN 13 : 0128123680
Total Pages : 311 pages
Book Rating : 4.1/5 (281 download)
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
Author : Tom Odhiambo Jondiko
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (93 download)
Download or read book Prediction of Tortilla Quality Using Multivariate Modeling of Kernel, Flour and Dough Properties written by Tom Odhiambo Jondiko and published by . This book was released on 2015 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in high-throughput wheat breeding techniques have resulted in the need for rapid, accurate and cost-effective means to predict tortilla making performance for larger numbers of early generation wheat lines. Currently, the most reliable approach is to process tortillas. This approach is laborious, time consuming, expensive and requires large sample size. This study used a multivariate discriminant analysis to predict tortilla quality using kernel, flour and dough properties. A discriminant rule (suitability = diameter > 165mm + day 16 flexibility score >3.0) was used to classify wheat lines for suitability in making good quality tortillas. One hundred eighty seven hard winter wheat (HWW) varieties from Texas were evaluated for kernel (hardness, diameter, and weight), flour (protein content, fractions and composition), dough (compression force, extensibility and stress relaxation from TA-XT2i) and tortilla properties (diameter, rheology and flexibility). The first three principal components explained 58% of variance. Multivariate normal distribution of the data was determined (Shapiro-Wilk p > 0.05). PCA identified significant correlation between stress relaxation force and rollability. Canonical correlation analysis revealed significant correlation between kernel and tortilla properties (p̂ = 0.75), kernel diameter and weight contributed the highest to this correlation. Flour and tortilla properties were highly correlated (p̂ = 0.74). Glutenin to Gliadin ratio (GGratio), IPP and peak time contributed highest to this correlation and can explain > 60% of variability in tortilla texture (force, distance and work to rupture). The second canonical variate of flour properties is a measure of flour protein content and can explain 26% of the variability in tortilla rollability. Dough and tortilla properties were significantly correlated (p̂ = 0.82, 0.68, 0.54, 0.38 and 0.29). Dough stress relaxation force after 25 seconds is negatively correlated with tortilla diameter (r = - 0.73). Kernel hardness, diameter and weight are the best predictors of tortilla texture after 16 days. Glutenin to gliadin ratio and IPP contributed significantly to tortilla texture. This is the first study to identify the contribution of protein content on tortilla rollability score. Dough extensibility can explain 37% of tortilla rollability. Stress relaxation is the best predictor of tortilla diameter. Tortilla quality variation is attributed to kernel, flour, and dough properties. Logistic regression and stepwise variable selection identified an optimum model comprised of kernel hardness, GGratio, dough extensibility and compression force as the most important variables. Cross-validation indicated 83% prediction efficiency for the model. This emphasizes the feasibility and practicality of the model using variables that are easily and quickly measured. This is the first model that can be used to simultaneously predict both tortilla diameter and rollability. It will be a useful tool for the flat bread wheat breeding programs, wheat millers, tortilla processors and wheat marketers in the United States of America. The electronic version of this dissertation is accessible from http://hdl.handle.net/1969.1/152469
Author :
Publisher :
ISBN 13 :
Total Pages : 324 pages
Book Rating : 4.3/5 (91 download)
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".
Author : Mehri HadiNezhad
Publisher :
ISBN 13 : 9783843392921
Total Pages : 188 pages
Book Rating : 4.3/5 (929 download)
Download or read book Evaluation of Wheat Flour Baking Quality for Confectionery Production written by Mehri HadiNezhad and published by . This book was released on 2011-02 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Edwin Cyrus Miller
Publisher :
ISBN 13 :
Total Pages : 72 pages
Book Rating : 4.:/5 (31 download)
Download or read book A Review of Methods for Determining the Quality of Wheat and Flour for Breadmaking written by Edwin Cyrus Miller and published by . This book was released on 1954 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Meera Srinivasan
Publisher :
ISBN 13 :
Total Pages : 318 pages
Book Rating : 4.:/5 (367 download)
Download or read book Objective Methods to Evaluate Rheological Properties of Wheat Flour Tortilla Dough written by Meera Srinivasan and published by . This book was released on 1996 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : National Research Council (U.S.). Committee on Survey of Food and Nutrition Research
Publisher :
ISBN 13 :
Total Pages : 358 pages
Book Rating : 4.E/5 ( download)
Download or read book Survey of Food and Nutrition Research in the United States ... written by National Research Council (U.S.). Committee on Survey of Food and Nutrition Research and published by . This book was released on 1947 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Compilation or Research Pertaining to Foods and Nutrition in Academic, Gevernmental and Industrial Laboratories.
Author :
Publisher :
ISBN 13 :
Total Pages : 850 pages
Book Rating : 4.E/5 ( download)
Download or read book Agronomy News written by and published by . This book was released on 1997 with total page 850 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sept.-Oct. issue includes list of theses and dissertations for U.S. and Canadian graduate degrees granted in crop science, soil science, and agronomic science during the previous academic year.
Download or read book An Investigation of the Effects of High Molecular Weight Glutenin Subunits on Wheat Tortilla Quality written by and published by . This book was released on 2008 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The wheat tortilla is a chemically leavened circular light colored flat bread. Desirable characteristics for good quality tortilla include large diameter, softness, flexibility and long shelf stability. Important components influencing quality are wheat flour properties, which have not been optimized for tortilla industrial production thus far. The studies presented here investigated the effects of high molecular weight glutenin subunits (HMW-GS) on tortilla quality. Two approaches were employed: biotypes derived from Centurk and OK102 cultivars expressing defined HMW-GS compositions and transgenic wheat lines over-expressing HMW-GS 10. Analysis of protein expression and protein extractability were conducted to characterize wheat flours and suitable assays carried out to determine the respective dough properties. Tortillas were prepared by the hot-press method and quality parameters were measured at days 0, 2, 4, 7 and 14. Tortillas derived from Centurk biotypes possessing HMW-GS 2*, 7+9, 2+12, 2*, 7+8, 5+10 and 2*, 7+9, 5+10 exhibited superior texture profiles over time, but smaller diameters than the biotype 2*, 7+8, 2+12. Tortillas containing HMW-GS 7+9 and 2+12 revealed a texture profile similar to tortillas containing 5+10. Tortillas from the OK biotype 2*, 7+9, 3+12 exhibited larger diameter and texture profiles equivalent to tortillas containing 5+10. Therefore, this biotype showed the best quality within this cultivar. Tortillas derived from transgenic flours over-expressing HMW-GS 10 exhibited an undesirable rough appearance with decreased diameter, greater thickness, lower rollability scores, lower stretchability and greater rupture force over time. Over-expression of HMW-GS 10 in a wheat line containing 1RS-translocation did not promote the same deleterious effects in tortilla quality as it did in transgenic lines without 1RS translocation.
Author : Rhonda K. Lyne
Publisher :
ISBN 13 :
Total Pages : 132 pages
Book Rating : 4.:/5 (754 download)
Download or read book A Small-scale Method to Prepare and Evaluate Wheat Flour Tortillas written by Rhonda K. Lyne and published by . This book was released on 2006 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Suman Joseph
Publisher :
ISBN 13 :
Total Pages : 338 pages
Book Rating : 4.:/5 (43 download)
Download or read book Instrumental and Sensory Methods to Evaluate Texture of Wheat Flour Tortillas During Storage written by Suman Joseph and published by . This book was released on 1999 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Merle Dennis Shogren
Publisher : Hassell Street Press
ISBN 13 : 9781014144010
Total Pages : 78 pages
Book Rating : 4.1/5 (44 download)
Download or read book Development of Micro Methods for the Quality Evaluation of Wheat and Flour written by Merle Dennis Shogren and published by Hassell Street Press. This book was released on 2021-09-09 with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Sapna Arora
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (123 download)
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.
Author : G. B. Crosbie
Publisher :
ISBN 13 :
Total Pages : 18 pages
Book Rating : 4.:/5 (399 download)
Download or read book Wheat Quality Product Research written by G. B. Crosbie and published by . This book was released on 1998 with total page 18 pages. Available in PDF, EPUB and Kindle. Book excerpt:
