Effect of different wheat classes and their flour milling streams on textural properties of flour tortillas

Wheat flour tortillas were made from flour streams of three wheat cultivars : Jagger hard red winter wheat, 4AT-9900 hard white winter wheat, and Ernie soft red winter wheat. Wheat samples were milled on a Miag experimental mi ll. Twelve flour streams and one straight-grade flour were obtained. Tortil las were made from each flour stream and the straight-grade flour by the ho t-press method. Tortilla stretchability and foldability were evaluated by a texture analyzer and six panelists, respectively. Flour protein and water absorption affected tortilla texture, The foldability evaluated by panelist s was positively correlated with flour protein content, farinograph water a bsorption, and damaged starch (P < 0.05). The 2BK and 3BK streams of hard w heat produced tortillas with strong stretchability and good foldability. Mi ddling streams of hard wheat yielded tortillas with lighter color and less stretchability. Under the conditions tested in this study, soft wheat flour s were not good for producing flour tortillas.