THE EFFECT OF SPRING WHEAT STARCH PROPERTIES ON FLOUR TORTILLA QUALITY

摘要

Starch properties affect the end-use quality of products made from wheatnflour. Seven genotypes of wheat flour, having various amounts of amylose, werengrown in North Dakota. Flour from these genotypes was tested for starchnproperties to assess the impact of starch on tortilla quality. Amylose contentnof flours ranged from 10.38 to 25.35%. Amylose content of the flours showedna correlation of 0.756 (P < 0.05) to the specific volume of tortillas. Amylosencontent showed a correlation of 0.878 (P < 0.01) to work required to stretch onnday 1. There was correlation of 0.769, 0.871 and -0.760 (P < 0.05) betweennamylose content and force to stretch on days 0, 3 and 7, respectively. Gelatinizationnand pasting properties of extracted starch were determined and thenvalues were correlated to tortilla quality parameters. Wheat flour starchnproperties and composition significantly impact tortilla quality, and variousnlow-amylose flour mixtures could result in enhancement of tortilla quality.