I'm looking for functional ingredients that can be added to the formulation of tortillas (also known as wraps) and in the dough. In the same way, what process parameters affect the most this characteristic. Finally, I would like to know if there is a way to measure the stickiness, in dough and final product as well, probably using the texture analyser.
Yes, there is a lot of food science behind this topic. Do you have any other comment?
Addition of a low level of a hydrocolloid, hydrated and fully incorporated in the dough-making step, can reduce stickiness in handling. One such example is Avicel microcrystalline cellulose gel, e.g., CL-611 at approx. 0.25% use level. Another example would be either a low-gelling type alginate alone, or CMC, sodium carboxymethylcelluloce, alone, at ~ 0.1%.
A hydrocolloid, by 'absorbing' up a some of the available moisture will add "lubricity" while still allowing extensibility in the dough.
This may be tested by measuring the amount of adhesion using a texture analyzer.
As a technical engineer I am sometimes surprised to notice about quite similar Problems and applications in quite different fields.
As functional ingredient I would consider the baking powder or yeast as it is not contributing any beneficial nutritional element (just softening). This is also to what Greg Krawczyk is refering to right? Regarding Greg Krawczyk suggestions I am curious to know if These additions are applied in Food industries and in which products or type of products?
Besides what I know about Tortillas is you only Need the following ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder (which is more convenient than yeast regarding resting time)
⅓ cup vegetable oil
1 cup warm water
For hand-made ones sufficient mixing, resting time e.g. 15min., rolling, pan temperature (heat) and time are most important. But also storage conditions right after cooking and later Play a role. As you probably know, depending on the resting time as well as baking powder Content or yeast, a grow or Settlement in height might be observed even during the early heating Phase.
Thanks Greg and Rüdiger for your answers. My only concern is if the ingredient that Greg suggested can be applied in food products, as you said Rüdiger.
I'm working on this project in a big tortilla factory, so I want to have different options of ingredients to add in a standard recipe and measure their effect.
I will continue with my research, but if you have any other comment please let me know.
Avicel CL-611 is permitted, and is widely used in food and beverages.
And it has been used for this purpose in tortillas.
FMC Health & Nutrition is the supplier.
As mentioned, a low-gelling grade, low viscosity alginate, or carrageenan, or CMC could work in a similar fashion, depending upon specific requirements.
Use of monoglyceride at 0.5 - 1% can help to reduce stickiness in your tortilla.
Dear Ana
Basically stickness in dough come out from a flour with unusal high amylase activity, so please check your falling number. On the other hand in order to make tortila, you have to use an alkali solution that release hemicellulose, which is a major glue-like component of the maize cell walls, so please shorten the alkali treatment or reduce concentration of alkali. Use of a bit of oil, Mono and Di Acyl Glycerols may also halp you.
Thank you for your answers Akinbode and Mahdi, I appreciate your advice
I'm actually working on wheat tortillas, but I haven't tought about the falling number, and for what I have seen mono and diglycerides are good options.
Cheers!
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