Cereal Chem. 70:8-13   |  VIEW ARTICLE

Effect of Sorghum Flour Addition on the Characteristics of Wheat Flour Tortillas.

P. I. Torres, B. Ramirez-Wong, S. O. Serna-Saldivar, and L. W. Rooney. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

Wheat flour tortillas were produced from composite flours containing up to 30% decorticated sorghum flour. Sorghum tortillas had a few black specks and were more firm than the control wheat flour tortillas. However, the L, a, and b color values were not affected by substituting decorticated sorghum for wheat flour. Tortillas containing up to 20% fine flour had sensory properties similar to those of the control tortillas. Coarser sorghum flours absorbed less water and produced firmer and less flexible tortillas than did finer flours. The flexibility of fresh tortillas was similar; however, during storage, sorghum tortillas became less rollable, and became so faster, than did wheat flour tortillas. The addition of carboxymethylcellulose to tortillas containing 20% sorghum flour significantly decreased staling. Tortillas stored at 25 C staled more quickly than did frozen (-10 C) or refrigerated (5 C) tortillas. Decorticated sorghum flour can replace up to 20% wheat flour in hot-press wheat flour tortillas. The sorghum should be milled to remove the hilum and be finely ground.