| Institution: | 1. Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN 55108, USA;2. Wheat Marketing Center, Inc., 1200 NW Naito Parkway, Suite 230, Portland, OR 97209, USA;3. Chopin Technologies, Villeneuve-la-Garenne Cedex, 92396, France;1. Dipartimento di Scienze Biomediche, Odontoiatriche, e delle Immagini Morfologiche e Funzionali (Biomorf), University of Messina, Messina, Italy;2. Science4Life s.r.l., a Spin-Off of the University of Messina, Messina, Italy;3. Co.Ri.Bi.A., Consorzio di Ricerca sul Rischio Biologico in Agricoltura, Palermo, Italy;1. Food Technology Area. College of Agricultural Engineering, University of Valladolid, Palencia 34004, Spain;2. School of Engineering, University of Guelph, Guelph, Ontario N1G 2W1, Canada;3. Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada;1. Programa de Pós-Graduação em Bioexperimentação, Universidade de Passo Fundo, BR 285, CEP 99052-900, Passo Fundo, RS, Brazil;2. Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo, BR 285, CEP 99052-900, Passo Fundo, RS, Brazil;3. Curso de Graduação em Engenharia de Alimentos, Universidade de Passo Fundo, BR 285, CEP 99052-900, Passo Fundo, RS, Brazil |
| Abstract: | The objective of this study was to examine the effects of whole-wheat flour (WWF) particle size on the quality attributes of WWF tortillas. WWF samples of different particle size distributions from commercial U.S. hard white (median diameters: 175.7, 128.6, 120.0, 108.5 and 102.4 μm), hard red winter (median diameters: 173.7, 133.6, 124.3, 110.8 and 104.2 μm) and hard red spring (median diameters: 173.7, 132.1, 124.7, 112.9, 106.3 μm) wheat classes were obtained by fine grinding of bran and shorts and re-combining with the rest of fractions. For all three wheat classes, as WWF median particle size decreased, the L* (lightness) value decreased but the adjusted damaged starch, polyphenol oxidase activity, and a* and b* values increased. Mixolab data showed that development time decreased as WWF particle size was reduced, while stability time and starch retrogradation increased. As for WWF tortilla quality, the breaking force and extensibility increased with decreasing particle size from ～175 to 129–134 μm, but diameter and thickness were not significantly affected. The results indicated that reducing the median particle sizes of WWFs from ～175 μm to ～130 μm would significantly improve the WWF tortilla quality. |
