EFFECT OF STRONG GLUTEN FLOUR ON QUALITY OF WHEAT TORTILLAS FORTIFIED WITH CROSS-LINKED RESISTANT STARCH

Tortillas have become popular and thus are an attractive vehicle to improve dietary fiber consumption. This work investigated the effect of a high dietary fiber cross-linked resistant starch (RS4), and strong gluten bread flour on wheat tortilla textural and quality attributes. Commercial tortilla and bread flours (TF and BF, respectively) were substituted with RS4 containing 90% dietary fiber at 0, 15, 20 and 25%. RS4 substitution decreased mixing resistance of both BF and TF dough, but had minimal effect on water absorption. The RS4-substituted tortillas required significantly less force (4.58.8 N) to extend than control (8.710.6 N), implying they were more tender. RS4 substitution increased opacity and diameter of tortillas, both desirable attributes. The RS4-substituted BF tortillas were significantly more shelf stable, retaining good flexibility (average score = 4.0) after 18 days of storage, compared with RS4-substituted TF tortillas, which lost flexibility within 4 days of storage.