Printer Friendly

Sprouted whole-wheat flour improves whole-wheat tortilla's baking performance.

With the development of controlled sprouting techniques, sprouted whole grain foods have become an emerging trend in the food industry. And they have benefits. Sprouted grains have more key nutrients, including B vitamins, vitamin C, folate, fiber and essential amino acids, such as lysine, which are often lacking in non-sprouted grains.

Sprouted grains may also be less allergenic to those with grain protein sensitivities. The sprouted grain remains whole. It includes the bran, which contains most of the vitamins, minerals, fiber and phytochemicals found in intact whole grains.

Incorporating sprouted whole-wheat flour into tortillas can enhance their nutritional profile and allows for more diverse whole grain options for consumers. However, there has been little research examining the effects of sprouted whole-wheat flour on tortilla baking performance.

So, scientists at the University of Minnesota examined how various sprouted wholewheat flour concentrations[??] 0%, 25%, 50%, 75% and 100%[??] would affect the rheological properties of whole-wheat flour and the resulting tortilla products. They found that sprouted whole-wheat flour would benefit whole-wheat flour tortilla's baking performance[??] its appearance, consumer acceptability and shelf life.

First, the researchers analyzed flour samples for starch damage, color and solvent retention capacity. Tortillas were analyzed for weight, diameter, thickness, color, opacity, texture and rollability. In addition, sensory evaluation was conducted to test tortilla consumer acceptability.

As the content of sprouted whole-wheat flour increased from 0% to 100%, flour protein content and color (L*) increased, while falling number[??] an indication of the amount of sprout damage[??] and the amount of damaged starch decreased. Farinograph data showed that dough development time and stability decreased as sprouted whole-wheat flour content increased.

In terms of tortilla baking performance, the addition of sprouted whole-wheat flour did not affect tortilla weight, diameter and thickness. However, tortillas made with a higher content of sprouted whole-wheat flour were brighter, more opaque and received higher sensory scores for color, flavor and overall acceptability.

Regarding texture parameters, tortillas made with more sprouted whole-wheat flour required less force to break, which indicated that the tortillas were less firm. After 16 days of storage, tortillas made with sprouted whole-wheat flour were more rollable than tortillas made with whole-wheat flour.

Further information. Leonard F. Marquart, Department of Food Science and Nutrition, University of Minnesota, 267 FSCN, 1334 Eckles Ave. St. Paul, MN 55108; phone: 612-624-3255; fax: 612-625-5272; email:

Please Note: Illustration(s) are not available due to copyright restrictions.

COPYRIGHT 2019 Food Technology Intelligence, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2019 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Author:Marquart, Leonard F.
Publication:Emerging Food R&D Report
Date:Apr 1, 2019
Previous Article:Optimize electrospraying process to best encapsulate probiotic ingredients.
Next Article:Proper pasteurized egg white mixing conditions needed to produce acceptable angel food cake.

Terms of use | Privacy policy | Copyright © 2022 Farlex, Inc. | Feedback | For webmasters |