Dehulled seed from four lentil market classes (large- and small-sized green and red types) were tempered to15% moisture and micronized to a surface temperature of 135 °C, and their compositional, physical, and functional properties were investigated. Micronization of lentil modified starch- and protein-related properties. Approximately 2.5 to 5.6% of the starch was gelatinized following micronization. Differential scanning calorimetry (DSC) results showed a 13 to 40% decrease in heat enthalpy, and viscosity analysis (Rapid Visco Analyzer) showed a 21 to 55% increase in peak viscosity and a 1 to 3 °C reduction in pasting temperature. Nitrogen solubility decreased across the pH range of 2 to 9, and lipoxygenase activity was reduced by 100-fold. There was a 25 to 43% increase in water holding capacity with no change in oil absorption capacity. The colour intensity of the pigments in the green and red lentil were reduced upon micronization of seed, and the particle size of flour was lowered with 7 to 13% more flour passing into the finest (<75 um) sieve. Flours from dehulled green and red lentil (large type) were incorporated as a binder into low-fat (<10%) beef burgers at levels of 6 and 12%. Cooking properties, colour, texture, oxidative status, and sensory properties of these burgers were analyzed. Overall, increasing binder addition to low-fat beef burgers increased cooking yield up to 86% and minimized dimensional shrinkage upon cooking. Storage of raw, fresh burgers for 7 days under simulated retail display (4 °C) resulted in gradual reductions in HunterLab a* values, with those containing micronized lentil flour generally displaying significantly greater retention of redness from days 1 to 5 of storage. Thiobarbituric acid reacting substances (TBARS) of burgers containing micronized lentil flour were significantly lower compared with those containing non-micronized lentil after 9 to 11 weeks of frozen storage. A trained sensory panel (n=13) reported increasing burger juiciness and tenderness with the incorporation of up to 6% and 12% of lentil flour, respectively. Although off-flavour increased in burgers with non-micronized lentil flour addition, it was significantly reduced when seed was micronized. Consumer panel analysis (n=107) showed higher acceptability for burgers containing 6% micronized lentil flour or toasted wheat crumb compared with those containing non-micronized lentil flour or no binder. These results demonstrate that the conditions used to micronize lentil altered the functional properties of the flours, and when used as a meat binder at an optimal level improved cooking properties, texture, and flavour profiles in low-fat beef burgers.

Dehulled seed from four lentil market classes (large- and small-sized green and red types) were tempered to15% moisture and micronized to a surface temperature of 135 °C, and their compositional, physical, and functional properties were investigated. Micronization of lentil modified starch- and protein-related properties. Approximately 2.5 to 5.6% of the starch was gelatinized following micronization. Differential scanning calorimetry (DSC) results showed a 13 to 40% decrease in heat enthalpy, and viscosity analysis (Rapid Visco Analyzer) showed a 21 to 55% increase in peak viscosity and a 1 to 3 °C reduction in pasting temperature. Nitrogen solubility decreased across the pH range of 2 to 9, and lipoxygenase activity was reduced by 100-fold. There was a 25 to 43% increase in water holding capacity with no change in oil absorption capacity. The colour intensity of the pigments in the green and red lentil were reduced upon micronization of seed, and the particle size of flour was lowered with 7 to 13% more flour passing into the finest (<75 um) sieve. Flours from dehulled green and red lentil (large type) were incorporated as a binder into low-fat (<10%) beef burgers at levels of 6 and 12%. Cooking properties, colour, texture, oxidative status, and sensory properties of these burgers were analyzed. Overall, increasing binder addition to low-fat beef burgers increased cooking yield up to 86% and minimized dimensional shrinkage upon cooking. Storage of raw, fresh burgers for 7 days under simulated retail display (4 °C) resulted in gradual reductions in HunterLab a* values, with those containing micronized lentil flour generally displaying significantly greater retention of redness from days 1 to 5 of storage. Thiobarbituric acid reacting substances (TBARS) of burgers containing micronized lentil flour were significantly lower compared with those containing non-micronized lentil after 9 to 11 weeks of frozen storage. A trained sensory panel (n=13) reported increasing burger juiciness and tenderness with the incorporation of up to 6% and 12% of lentil flour, respectively. Although off-flavour increased in burgers with non-micronized lentil flour addition, it was significantly reduced when seed was micronized. Consumer panel analysis (n=107) showed higher acceptability for burgers containing 6% micronized lentil flour or toasted wheat crumb compared with those containing non-micronized lentil flour or no binder. These results demonstrate that the conditions used to micronize lentil altered the functional properties of the flours, and when used as a meat binder at an optimal level improved cooking properties, texture, and flavour profiles in low-fat beef burgers.

Effects of enzymatic modification of starch, proteins and pentosans on dough and tortilla properties were determined to establish the role of these wheat components in tortilla staling. Starch, protein and pentosans were respectively modified with a-amylase, protease and transglutaminase (TG), and xylanase. Tortillas were stored at 22oC and evaluated for at least three weeks. Amylase improved shelf-stability of tortillas, produced a significant amount of dextrins and sugars, retarded decrease in amylose solubility, and weakened starch granules. However, control and treated tortillas had similar degrees of amylopectin crystallinity. Staling of tortillas appears to involve starch that reassociates into an amorphous structure. Micrographs of control dough had thin protein strands forming a continuous matrix. Protease-treated dough had pieces of proteins in place of the continuous matrix, while TG-treated dough had thicker protein strands that were heterogeneously distributed. Both treatments resulted in shorter shelf-stability of tortillas. The organization of protein in dough is important for dough structure and appears to impact tortilla flexibility. Protein solubility and SDS-PAGE results did not differentiate control and treated dough or tortillas. The fractions or molecular weight distribution are not significant determinants of protein functionality. Tertiary and quaternary protein structures of gluten may be more related to tortilla shelf-stability. The 75 ppm xylanase treatment resulted in weaker tortilla structure and significantly higher amounts of low molecular weight saccharides and sugars. Control and the 25 ppm treatment sample had a similar shelf-stability and texture profile. Pentosans may affect staling indirectly through the effect on gluten development. Fresh tortillas have amylopectin in an amorphous state, while amylose is mostly retrograded. The gluten matrix provides additional structure and flexibility to the tortilla. Pentosans may or may not be attached to the gluten network. Upon storage, amylopectin retrogrades and recrystallizes, firming the starch granules, resulting in firmer tortillas. Starch hydrolysis decreased the rigid structure and plasticized polymers during storage. It also reduced the restriction imposed by retrograded starch on gluten and allowed it more flexibility. Thus, the flexibility of tortillas results from the combined functionalities of amylose gel, amylopectin solidifying the starch granules during storage, and the changed functionality of gluten after baking.

The effects of the fortification of tortilla chips with mechanically expelled soy flour as well as baking and frying processes on the properties of tortilla chips were evaluated. Sensory characteristics, texture, thickness, color, protein and oil content were evaluated. Texture was measured by objective and subjective tests. Sensory properties were evaluated using a nine point hedonic scale. Soybeans (food grade Hartz) were mechanically expelled to obtain partially defatted soy flour of 6.7% final oil content. Dry masa flour (DMF) was replaced with 0, 10, 20 and 30% mechanically-expelled soy flour (MESF). The equilibrated tortilla was either fried in oil or baked in an air-impingement oven followed by convection oven drying. Overall, fried tortilla chips were harder and thicker than baked tortilla chips. Fried tortilla chips with 20 and 30% soy flour substitution required less force to break. In fried tortilla chips, as MESF increased, force and work levels decreased, where 20% MESF had the lowest force values. Thickness measurements of tortilla chips showed that as the thickness increased, the force and work also increased. Protein increased linearly in baked and fried tortilla chips where 30% resulted in the highest protein level. In fried tortilla chips, MESF fortification increased oil levels linearly as well. Baked tortilla chips were lighter than fried tortilla chips. In a consumer sensory evaluation, fried tortilla chips were preferred more than the baked ones. In fried tortilla chips, 20% had the highest sensory scores overall. Ten and 20% MESF fortification in fried tortilla chips were the most acceptable of all. In all treatments, regardless of type of processing, panelists could not detect any “beany” flavors in any of the samples. Therefore, dry extrusion followed by mechanical expelling proved successful in creating a suitable soy flour for tortilla chip production. MESF can be added at 10-30% levels in tortilla chips. Up to 20% would be recommended. Frying results in higher acceptability consumer scores over baking.

The effects of different types and amounts of sodium bicarbonate (NBC) were evaluated during the processing of flour tortillas. Fat encapsulated NBC, BS199, BS195, BS193, BS180, BS184, HM50 and HM70, and different particle-sized, non-encapsulated NBC, grade 1, grade 2, grade 3 and Tortilla Blend TM, were tested at different levels and combinations. Longer shelf stable tortillas with lower opacity were obtained when the level of NBC decreased. Tortillas with higher opacity, diameter and volume were obtained using the correct types of NBC. Increased tortilla opacity, thickness and shelf stability were obtained using 3 g encapsulated NBC/kg compared to non-encapsulated NBC. Encapsulation of NBC enables a temperature-triggered leavening reaction during baking of tortillas. Combinations of different levels and ratios of fast- and slow-release NBC did not yield significant improvements in tortilla properties. Tetrasodium pyrophosphate (TSPP, 0.15%) was added to modify protein functionality in tortilla dough containing less NBC. Tortillas with improved opacity, thickness and shelf stability resulted using TSPP with 3 g Grade 1 NBC/kg but similar improvements were not seen with encapsulated NBC. The effects of TSPP with low levels of NBC and slow reacting leavening acids were tested. Slight improvements in opacity were observed with sodium aluminum phosphate (SALP) compared to sodium aluminum sulfate (SAS) using encapsulated and non-encapsulated NBC. Tortillas produced with these formulations have longer shelf stabilities with similar properties. This benefits the consumers. The manufacturing costs for ingredients are 1.2% less using 0.15% TSPP with 3 g non-encapsulated NBC/kg flour. The manufacturer gains not only by the reduced cost of ingredients but also by the increased ease of attaining target diameter of tortillas. This could also be accomplished by using less dough to form the tortilla.

Obesity, glucose intolerance or insulin resistance and elevated blood pressure are now prevalent in the U.S. Increased intake of dietary fiber, omega- 3 fatty acids, and antioxidants may help prevent or manage these diseases. Tortillas are now part of the American diet, and are excellent carriers of higher amounts of fiber and other nutraceutical ingredients. This study was conducted to determine the effects of incorporating nutraceutical ingredients (flaxseed, sorghum bran, oat flour, buckwheat flour) on whole white wheat tortilla quality. Tortillas were prepared using a hot-press, gas-fired oven and were evaluated for physical properties, texture and shelf-stability. Objective and subjective tests demonstrated that whole white wheat and multigrain tortilla doughs were harder, rougher and less extensible than refined flour tortilla dough. Multigrain flour tortillas were thinner, larger and more translucent than the refined flour treatment. Incorporation of whole multigrain flours affected color of the product, giving darker tortillas. Tortilla flexibility decreased over time. After 16 days of storage rollability scores of tortillas decreased drastically. The most pronounced decrease in tortilla flexibility was observed for 5% sorghum bran, 10% buckwheat, and for the treatment prepared with of 5% flax, 5% sorghum, 5% oat, 5% buckwheat. The flexibility loss was higher for whole white wheat and multigrain tortillas than for the refined one which was confirmed with objective and subjective tests. To extend shelf stability of whole multigrain tortillas various amounts of commercial hydrocolloid and ?-amylase were added to the formulation. Tortillas with 75 ppm, 100 ppm of ?-amylase, 1% and 1.5% of gum retained their flexibility during 16 days of storage. Consumer acceptability of the whole multigrain tortillas (5% flaxseed, 5% sorghum bran, 5% oat, 5% buckwheat) was compared with commercial multigrain tortillas and whole white wheat flour tortillas using an untrained sensory panel. The multigrain tortillas were liked by the panel as much as the other samples. Prepared multigrain tortillas had improved nutritional value. Each multigrain treatment contained at least 3 g of dietary fiber, 0.29 g of ?- linolenic fatty acid, lignans and antioxidants. It makes possible to claim them as a ?good source of dietary fiber? and ?an excellent source of ?-linolenic fatty acid?. The formulations tested, together with future refinements, provide more options to consumers seeking healthier alternatives to refined wheat flour tortillas.

Bread owes its appeal to its aerated structure which directly relies on the bubbles entrained into the dough during mixing. If the bubble size distribution (BSD) in the dough can be determined at the end of mixing, then the resulting loaf quality could be predicted before bread is fully manufactured. However, non-invasively monitoring the structure of a fragile opaque soft solid such as dough is challenging. This thesis addressed the challenge by determining dough’s BSD and its evolution using ultrasound and X-ray microtomography. Using a resonant scattering model and the frequency dependence of the ultrasonic parameters measured in the dough, the change in the BSD in dough (made without yeast) with time as a result of disproportionation was determined. At 30 min after mixing, the median radius (R0) of the lognormal BSD was 6.5 microns. Converting the BSD to the radius dependence of bubble volume fraction (BVF(R)), R0V (the median radius of BVF(R)) was 66.4 microns and increased 18 % in the succeeding 90 min. In order to validate the bubble sizes determined ultrasonically, X-rays from a synchrotron source were utilized to examine dough’s microstructure. Large numbers of very small bubbles were discovered and it was apparent that lognormality did not describe the BSDs. Nevertheless, lognormal characterization of the BVF(R) was appropriate. At 30 min after mixing R0V of the BVF(R) was 32.5 microns and it increased by 20 % in the succeeding 90 min, supporting the ultrasonic quantification of bubble volume changes due to disproportionation. Changes in the mode, median and mean of the BVF(R) with time after mixing had the same trend for ultrasound and for X-ray microtomography. The time evolution of the mode of the BVF(R) obtained by ultrasound and X-ray microtomography matched very well; both increasing linearly as a function of time. Ultrasonic assessments of bubble sizes and their changes with time are very encouraging, but the ultrasonic model should use distribution functions that precisely define the empirical data, perhaps not making ‘pre-assumptions’ of lognormality for the BSD data. / February 2015

The effects of b-glucan on corn tortilla texture were evaluated. Barley flour (9.7% b-glucan) was substituted at 2.5, 5 and 10% for dry masa flour in corn tortillas. Texture was evaluated after 4 hr and up to 7 d storage at 4°C. Substitution of 2.5-10% barley flour significantly improved tortilla texture. Combined effects of barley flour (0-2.5%), maltogenic amylase (0-1650MAU) and carboxymethylcellulose (0-0.5%) were evaluated using surface response methodology. Barley flour increased rollability, pliability, energy dissipated and reduced rupture force and final stiffness. Overall, maltogenic amylase decreased rupture force and Young's modulus but decreased rupture distance, rollability and pliability at levels above 825 MAU. CMC improved rollability, pliability, and rupture distance. The best response was found using barley flour and CMC with 825 MAU, where rollability, pliability, rupture distance and energy dissipated increased while rupture force, Young's modulus and final stiffness decreased. A 70% barley b-glucan concentrate combined with amylase (550 MAU) or CMC (0-0.5%) was evaluated in corn tortillas. Amylase combined with b-glucan did not improve texture. Tortillas with b-glucan and CMC had significantly improved pliability, rollability, final stiffness and energy dissipated. Texture measurements analysis showed that depending on the stage of storage, objective and subjective methods correlate differently. Subjective and objective measurements of texture were not correlated at 4 hr storage. At the end of storage, pliability had significant correlations with stress relaxation measurements, but rollability had higher correlation coefficients with extensibility measurements. Pliability had higher R2 and lower coefficients of variation compared to rollability. Sensory evaluation was conducted using reheated 14-day-old tortillas of control, 825 MAU with 0.25% CMC, 0.12% b-glucans, 0.18% b-glucan with 0.375% CMC, and 0.24% b-glucan with 0.25% CMC. All tortillas had similar appearance, flexibility, gumminess, flavor and overall quality. Softness and chewiness of treatments with 0.12% b-glucan or 0.24% b-glucan with 0.25% CMC were similar to control. Other tortillas were significantly tougher and chewier. b-glucan may be the active ingredient in barley flour that modifies firming of corn tortillas during storage. Barley flour is inexpensive and effectively improves texture of corn tortillas.

Soy flour was inoculated with Lactobacillus delbrueckii ssp. lattis R0187, and incubated for 8 h, to evaluate the protein hydrolysis and identify peptides generated by this fermentation, and the impact on ACE and trypsin inhibitory activities. Aqueous protein extracts prepared from different fermentation time periods showed a decrease in soluble protein content (from 2.83 to 0.02 mg/mL), while soluble inorganic nitrogen and free amino acid contents increased (from 0.029 to 0.062% w/w, and from 0.75 to 0.90% w/w, respectively). The protein extracts were analyzed by SDS-PAGE; proteolysis was observed after 5 h incubation of inoculated soy flour, suggesting that glycinin, beta-conglycinin, and trypsin inhibitors, were hydrolyzed. Peptides were isolated by tricine-SDS-PAGE, and analyzed by MS/MS; fragments of soy anti-nutritional factors (Kunitz and Bowman-Birk trypsir, inhibitors), as well as of other soybean proteins, were identified, confirming that these proteins were hydrolyzed. The protein extracts at time 0 h and 8 h were analyzed by RP-HPLC; one fraction was analyzed by MS/MS, which identified peptides from Lactobacillus species. Determination of trypsin inhibitory activity showed less inhibition of the enzyme with inoculated soy flour compared to the control (un-inoculated soy flour), confirming the deactivation of trypsin inhibitors by fermentation. Determination of ACE inhibitory activity showed a higher inhibition with the control (86% +/- 3.0) compared to inoculated soy flour (66% +/- 7.6).

An experimental study was carried out to determine the effect of compaction on arching of wheat flour in storage. A model bin 475 mm in height and 600 mm × 375 mm in cross-section was used to conduct tests and wheat flour at moisture contents (MC) of 8.6% and 14.2% was tested. Direct shear tests were performed to determine the angle of internal friction and cohesion of wheat flour subjected to various compaction pressures. It was observed that the internal friction angles were about the same for the wheat flour at two moisture contents (37.1 vs. 37.5), but cohesion for 14.2% MC was 32% higher than that for 8.6% MC. The flowability of wheat flour decreased with increasing compaction pressure sharply at the initial stage of compaction. Compaction led to a 64% increase in required hopper opening for arching-free flow for flour at 8.6% MC, and 49% at 14.2% MC. However, compaction pressure had little effect on arch formation after it reached above 5 kPa.