Quality and Storage Characteristics of Hot Press Tortilla Prepared from Yam-Wheat Composite Flour

摘要

Mixtures of refined wheat flour (RWF) with floursfrom different sources could impact the functional qualities and shelf life ofwheat-based products. Storage stability is one of the most critical factors fortortilla quality. Tortillas made from yam (Dioscorea sp. ) wheat composite flours were characterized.RWF was substituted with 5%, 10%, 15%, and 20% of fermented yam flour-brown (FYF) and unfermented yam flour-white(UYF). Farinograph water absorptions of UYF-composite flours (65.5% - 77.1%)were significantly (P < 0.05) higher than FYF-composite flour absorptions(60.5% - 61.5%). During storage, moisturecontents of composite flour tortillas increased while the RWF-tortilla decreased. Tortilla from FYF-composite flour exhibited greater strength (3.1 N at dayzero on average) compared to UYF-composite tortillas (2.1 N at dayzero on average), while UYF-composite flour tortillas had good extensibility androllability properties. The properties and composition type and ratios of flourblends affected tortilla quality during the storage period. The substitution ofRWF with 15% or 20% UYF would be more suitable for making tortilla with improvedproperties compared to that of FYF.