MICROSTRUCTURE OF WHEAT-FLOUR TORTILLAS - EFFECTS OF SOLUBLE AND INSOLUBLE FIBERS

Soluble and insoluble fibres influenced both the quality and microstru cture of dough and wheat flour tortillas. Doughs containing 8% soluble fibre had poor gluten development and extensive starch gelatinization during baking. This resulted in a tortilla with a dense, pasty crumb. Doughs containing 8% insoluble fibre had better gluten structures tha n those prepared using soluble fibres. Strands of insoluble fibre part icles, however, physically disrupted the gluten network, causing the a ir bubbles to collapse, and decreased the shelf-stability of tortillas . It appears that soluble and insoluble fibres weaken the gluten matri x by different mechanisms.