EFFECTS OF ADDED PROTEINS IN WHEAT TORTILLAS

Functionality of proteins in wheat tortillas was evaluated by adding m ilk, oilseed, and hydrolyzed plant and wheat proteins. Many proteins d ecreased dough mixing and resting times and machinability by weakening the dough structure. Heat-denatured milk and soy proteins maintained gluten functionality and rollability of tortillas better than the corr esponding native proteins did. Adding wheat gluten improved dough prop erties and tortilla rollability. Improved gluten functionality corresp onded to a longer shelf-stability of tortillas. The viscoelastic chara cter of gluten was partially retained after baking wheat tortillas. Ad ding milk and oilseed proteins improved the nutritional value of torti llas.