Barley tortillas and barley flours in corn tortillas

Abstract

Barley tortillas (100%) were easily processed using corn tortilla technology. Flavor and color of barley tortillas were different from those of corn or wheat tortillas. Barley tortillas were generally darker, maybe due to ash and phenolic compounds present in the dietary fiber of the flours. All barley tortillas had a unique mild bittersweet-astringent taste. Flavor and color were rated acceptable by an informal sensory panel. The effects of amylose and β-glucan contents of barley flours on the quality attributes of doughs and tortillas were studied using objective and subjective tests. Barley was milled to obtain increased β-glucan at the same amylose level. Changes in tortilla attributes were evaluated at 2 h and after storage for up to 28 d at 4°C. Stored tortillas were evaluated after equilibration to 22°C and reheating. As amylose decreased in the flour, fresh tortillas were softer and more extensible. However, upon storage all tortillas became brittle and hard. Increased β-glucan content increased water absorption of the flours and moisture content of tortillas. Increased moisture gave softer and more extensible barley tortillas. Reheated and fresh tortillas had similar extensibilities. Reheated tortillas had less moisture and required more force to rupture. Barley flours were also substituted at 10 to 25% in corn tortillas. As barley flours increased in the formulation, tortilla extensibility improved. Color was not affected, dietary fiber was increased and a slight off-flavor was observed. Barley tortillas and corn tortillas containing barley flour may be an acceptable way to increase dietary fiber consumption at a competitive cost.