Publication no. C-2004-0129-04R |  VIEW ARTICLE

Potential of Triticale as a Substitute for Wheat in Flour Tortilla Production (1).

Sergio O. Serna-Saldivar (2,3), Sara Guajardo-Flores (4), and Raquel Viesca-Rios (2). (1) Presented at the AACC 87th Annual Meeting, Montreal, Canada, 2002. (2) Professor and department head, respectively, Departamento de Tecnología de Alimentos, Instituto Tecnológico y de Estudios Superiores de Monterrey, Av. Eugenio Garza Sada 2501 Sur, CP 64849, Monterrey, N.L. México. (3) Corresponding author. Phone: (81)83284262. Fax: (81)83284322. E-mail: <sserna@itesm.mx> (4) Assistant professor. Departamento de Tecnología de Alimentos, Instituto Tecnológico y de Estudios Superiores de Monterrey. Cereal Chem. 81(2):220-225. Accepted August 26, 2003. Copyright 2004 American Association of Cereal Chemists, Inc.

The potential of triticale as a partial or total substitute for wheat in flour tortilla production was evaluated. Different mixtures of triticale and wheat flours were tested in a typical hot-press formulation. Both grains yielded similar amounts of flour. Wheat flour contained 1.5% more crude protein, 1.6× more gluten, and produced stronger dough than triticale. Triticale flour significantly reduced optimum water absorption and mix time of blends. Flour tortillas with 100% triticale absorbed 8% less water and required 25% of the mix time of the control wheat flour tortilla. The yield of triticale tortillas was lower than the rest of the tortillas due to lower moisture content and water absorption. Triticale dough balls required less proofing and ruptured during hot pressing, thus producing defective tortillas. The 50:50 flour mixture produced doughs with acceptable rheological properties and good quality tortillas. Addition of 1% vital gluten to the 75:25 triticale-wheat flour mix or 2% to the 100% triticale flour significantly increased water absorption and mix time and improved dough properties and tortilla yields. Textural studies indicated that increasing levels of triticale flour reduced the force required to rupture tortillas. For all tortilla systems, rupture force gradually increased, and extensibility decreased during seven days of storage at room temperature; the highest rate of change occurred during the first day. Sensory evaluation tests indicated that triticale could substitute for 50% of wheat flour without affecting texture, color, flavor, and overall acceptability of tortillas. For production of 100% triticale flour tortillas, at least 2% vital gluten had to be added to the formulation.