TY - JOUR
T1 - Effect of Sourdough on Quality and Acceptability of Wheat Flour Tortillas
AU - Ontiveros-Martínez, M. del Refugio
AU - Ochoa-Martínez, L. Araceli
AU - González-Herrera, Silvia M.
AU - Delgado-Licon, Efren
AU - Bello-Pérez, L. Arturo
AU - Morales-Castro, Juliana
PY - 2011/11
Y1 - 2011/11
N2 - As an alternative on the search for functional food products, this study evaluated the use of sourdough in the preparation of wheat flour tortillas. The sourdough was elaborated with Lactobacillus sanfranciscensis and the wheat flour tortillas were prepared with different concentrations of mother sponge (5%, 15%, and 25%) and fermentation times (1 and 3 h) at room temperature (25 ± 2 °C). Quality (diameter, height, color, pH, stretchability scores, and Kramer shear cell results) of wheat tortillas was evaluated after 24 h of preparation. The mother sponge concentration and fermentation time affected some quality parameters and acceptability properties (taste, aroma, color, opacity, and rollability). In addition, the sourdough tortillas had higher stretchability values than control tortillas. Since most of the prepared sourdough tortillas had acceptability values similar to those of tortilla controls, the introduction of sourdough is a viable means to incorporate additional nutritional and nutraceutical value into wheat tortillas.
AB - As an alternative on the search for functional food products, this study evaluated the use of sourdough in the preparation of wheat flour tortillas. The sourdough was elaborated with Lactobacillus sanfranciscensis and the wheat flour tortillas were prepared with different concentrations of mother sponge (5%, 15%, and 25%) and fermentation times (1 and 3 h) at room temperature (25 ± 2 °C). Quality (diameter, height, color, pH, stretchability scores, and Kramer shear cell results) of wheat tortillas was evaluated after 24 h of preparation. The mother sponge concentration and fermentation time affected some quality parameters and acceptability properties (taste, aroma, color, opacity, and rollability). In addition, the sourdough tortillas had higher stretchability values than control tortillas. Since most of the prepared sourdough tortillas had acceptability values similar to those of tortilla controls, the introduction of sourdough is a viable means to incorporate additional nutritional and nutraceutical value into wheat tortillas.
KW - Mother sponge
KW - Sourdough
KW - Wheat flour tortillas
UR - http://www.scopus.com/inward/record.url?scp=80955137937&partnerID=8YFLogxK
U2 - 10.1111/j.1750-3841.2011.02424.x
DO - 10.1111/j.1750-3841.2011.02424.x
M3 - Artículo
C2 - 22416689
SN - 0022-1147
VL - 76
SP - C1278-C1283
JO - Journal of Food Science
JF - Journal of Food Science
IS - 9
ER -