Quality of wheat flour and oat flour mixes for flour tortilla

Abstract

Wheat grain is the cereal of great importance in the world for its baking characteristics. Oatmeal is a cereal rich in protein value, omega-6 unsaturated fats, insoluble and soluble fiber. The objective of this research was to characterize formulations of wheat flour with oat flour depending on their aptitude for tortillas. The Wheat used is of the UrbinaS2007 variety, treatments of a control were formulated with 100% of Wheat Flour (TE) and three formulations with 5% of Oat Flour(T1), 10% of Oat Flour(T2) and 15% of Oat Flour(T3). A simple Anova was applied with a comparison of tukey mean at P= 0.95. Significant difference was determined in the Sedimentation of TE(Sed)=42.5 mL at T3(TDS)=35.9 mL; alvegraphic parameters Tenacity of TE(P)=42 mm to T3(P)=66 mmH20, Extensibility of TE(L)=63 mm to T3(L)=16 mm, Force of mass TE(W)=70 10E-4J to T3(W) = 48 10E-4J; Mixigrafic of Mixing Time TE(MT)=2.9 min at T3(TA)=2.1 min; Tortilla, Moisture Absorption TE(HA)=44.5% at T3(HA)=46.5%, Protein (TE)Prot=10.4% a (T3)Prot=10.9%. The T3 treatment has desirable characteristics for a wheat flour tortilla.