Texture is a critical factor in acceptable tortilla quality. The texture of barley tortillas is influenced to a great extent by the composition of the flour component, and this depends on the cultivar used, and on the percentage of different milling fractions included in the tortilla formula. The objective of this study was to determine the effects of cultivars and major milling fractions on barley tortilla texture. Cultivars included were CDC Fibar (waxy), HB 805 (low amylose), HB 109 (non-waxy) andSB 94893 (high amylose) which respectively contain approximately 0, 16, 25 and 40% of total starch as amylose. Tortillas prepared from 100% straight grade flour (SGF), 100% dusted flour from shorts (DFFS), and blends of 90% SGF or DFFS with 10% dusted flour from bran (DFFB) were tested on a TA.XT2 Texture Analyser and also scored for rollability. Toughness and rollability were influenced by the cultivar and flour or blend. Overall, the high amylose cultivar produced tougher tortillas with lower rollability scores than the waxy and low amylose cultivars. The waxy cultivar gave the highest rollability score. While tortillas from DFFS with or without DFFB were tougher, they gave higher rollability scores than the tortillas from SGF with or without DFFB.The waxy barley might allow the incorporation of more insoluble fibre than the non-waxy barley.
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