EFFECTS OF ADDITIVES IN WHEAT-FLOUR TORTILLAS

Varied levels of acids, antimicrobial agents, reducing agent, and emul sifiers were evaluated in hot-press, wheat flour tortillas prepared us ing all-purpose (10.7% protein) and bread (11.8% protein) flours. Tort illa dough was easier to mix and machine between pH 5.8 and 6.4. Good antimicrobial activity (shelf life >14 days) was observed at dough pH 5.5 for calcium propionate and at dough pH 5.8 for potassium sorbate. Cysteine decreased mixing and resting times of tortilla doughs and rol labilities of baked tortillas during storage. Emulsifiers slightly imp roved processing and product qualities. Dough prepared from 10.7% prot ein flour had a decreased mixing tolerance. Initial tortilla qualities were similar; but tortillas prepared from 11.8% protein flour had imp roved rollabilities during storage compared with tortillas prepared fr om 10.7% protein flour.