Quality evaluation of tortilla processed from wheat flour with different extraction rates

Abstract

This research was conducted at the Department of Food Sciences, Faculty of Agriculture, Damascus University, with the aim of studying the effect of the physicochemical properties of flour types (high quality flour 72%, standard flour 80% and whole meal flour 100%) resulting from grinding soft wheat grains on the quality of tortilla bread, and this quality was evaluated in terms of physical, chemical, sensory properties and shelf life (staling rate). The results showed that the studied types of wheat flour were characterized by good physicochemical properties, where ash content, protein content and color degree increased with the increase in flour extraction rate, while there were no significant differences in the moisture content among the studied flour types. Moreover, the results revealed that the tortilla samples made from flour with different extraction rates were of acceptable moisture content with a noticeable increase in moisture content in conjunction with the increase in the extraction rates, while all the tortilla samples were close in terms of the studied physical indicators without the appearance of any significant differences between samples manufactured from different types of flour. a significant effect of flour extraction rate on the values of the chromatic indices L* and b* was observed. Tortilla samples made from high quality flour showed higher sensory values than tortilla samples made from standard flour and whole wheat flour. furthermore, tortillas manufactured from the two types of flour with an extraction rate of 72% and 80% were characterized by similar results in the shelf life and staling rate, while it had a higher shelf life and a lower staling rate compared to the samples

manufactured from whole wheat flour.