U.S. patent application number 17/500238 was filed with the patent office on 2022-02-03 for gluten-free tortillas.
This patent application is currently assigned to General Mills, Inc.. The applicant listed for this patent is General Mills, Inc.. Invention is credited to Carina Claudia Cammarota, Christine S.t. Ng, Jonas Plaza Garcia.
Application Number | 20220030888 17/500238 |
Document ID | / |
Family ID | 1000005898727 |
Filed Date | 2022-02-03 |
United States Patent
Application |
20220030888 |
Kind Code |
A1 |
Cammarota; Carina Claudia ;
et al. |
February 3, 2022 |
Gluten-Free Tortillas
Abstract
Gluten-free tortillas are made from a composition including a
gluten-free flour mixture constituting from 50-60% of weight of the
composition, with the gluten-free flour mixture consisting of a
combination of rice or tapioca flour, oat flour and quinoa flour.
In particular embodiments, the flour mixture includes substantially
equal amounts of the rice or tapioca flour, oat flour and quinoa
flour by weight of the composition. In addition, the composition
includes an enzyme for structural integrity purposes. In
embodiments utilizing rice flour in the tri-flour blend, the
composition can also comprises about 8% by weight of tapioca
starch. Further, the gluten-free tortilla may be soft flat tortilla
or a soft shaped tortilla having a formed shape selected from a
cup, bowl, U- or square bottomed shaped taco shell, boat, tube,
envelope or cone.
Inventors: |
Cammarota; Carina Claudia;
(Pamplona, ES) ; Ng; Christine S.t.; (Minneapolis,
MN) ; Plaza Garcia; Jonas; (San Asensio, ES) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
General Mills, Inc. |
Minneapolis |
MN |
US |
|
|
Assignee: |
General Mills, Inc.
Minneapolis
MN
|
Family ID: |
1000005898727 |
Appl. No.: |
17/500238 |
Filed: |
October 13, 2021 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
15419474 |
Jan 30, 2017 |
11172685 |
|
|
17500238 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A21D 13/42 20170101;
A21D 6/00 20130101; A21D 8/042 20130101; A21D 13/047 20170101; A21D
13/066 20130101; A21D 2/00 20130101 |
International
Class: |
A21D 13/066 20060101
A21D013/066; A21D 13/42 20060101 A21D013/42 |
Claims
1. A gluten-free tortilla composition comprising: a gluten-free
flour mixture from 50-60% of weight of the composition, said
gluten-free flour mixture consisting of tapioca flour, oat flour
and quinoa flour; and water in an amount of at least 30% by weight
of the composition.
2. The composition of claim 1, further comprising from 1% to 2% of
at least one hydrocolloid by weight of the composition.
3. The composition of claim 2, wherein the hydrocolloid includes
xanthan gum.
4. The composition of claim 1, further comprising from 1% to 2% of
at least one salt by weight of the composition.
5. The composition of claim 1, wherein the quinoa flour is present
in an amount from 17% to 20% by weight of the composition.
6. The composition of claim 5, wherein the oat flour is present in
an amount from 17% to 20% by weight of the composition.
7. The composition of claim 6, wherein the tapioca flour is present
in an amount from 17% to 20% by weight of the composition.
8. The composition of claim 1, wherein the composition is free of
gluten protein, a fat and a leavener.
9. The gluten-free tortilla of claim 1, wherein the gluten-free
tortilla is a soft shaped tortilla having a formed shape selected
from a cup, bowl, U- or square bottomed shaped taco shell, boat,
tube, envelope or cone.
10. The gluten-free tortilla of claim 9, wherein the soft shaped
tortilla is sufficiently cooked to maintain the formed shape at
room temperature.
11. A method of preparing gluten-free tortillas, comprising the
steps of: A. providing and mixing, at a low speed, a dry
composition including a gluten-free flour mixture, said gluten-free
flour mixture being a combination of only tapioca flour, oat flour
and quinoa flour, along with an enzyme to induce annealing; B.
adding liquid ingredients to the dry composition to form a dough
mixture and mixing at a low speed, said liquid ingredients
including water in an amount of at least 30% by weight of the dough
mixture and the gluten-free flour mixture being from about 50-60%
by weight of the dough mixture; C. mixing the dough mixture at a
high speed; D. forming the dough mixture into quantities of
individual tortilla pieces each having a thickness of about 1-5 mm;
and E. baking the tortilla pieces to form finished gluten-free
tortillas.
12. The method of claim 11, wherein the dry composition further
includes from 1% to 2% of at least one hydrocolloid by weight of
the dough mixture.
13. The method of claim 11, wherein the dry composition further
includes 1% to 2% of at least one salt by weight of the dough
mixture.
14. The method of claim 11, wherein the quinoa flour is present in
an amount from 17% to 20% by weight of the dough mixture.
15. The method of claim 14, wherein the oat flour is present in an
amount from 17% to 20% by weight of the dough mixture.
16. The method of claim 15, wherein the tapioca flour is present in
an amount from 17% to 20% by weight of the dough mixture.
17. The method of claim 11, wherein the enzyme is
.alpha.-amylase.
18. The method of claim 11, wherein the forming step includes
shaping each of the tortilla pieces into a shape selected from a
cup, bowl, U- or square bottomed shaped taco shell, boat, tube,
envelope or cone.
19. The method of claim 18, wherein the soft shaped tortilla is
sufficiently baked to maintain the formed shape at room
temperature.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application represents a continuation application of
U.S. patent application Ser. No. 15/419,474 entitled "Gluten-Free
Tortillas" filed Jan. 30, 2017, pending. The entire content of this
application is incorporated herein by reference.
BACKGROUND OF THE INVENTION
[0002] Consumers are searching for healthy and yet convenient food
options, with an increasing number of individuals also avoiding
gluten due to gluten sensitivities or intolerance to gluten. Gluten
is a protein found in a variety of grains including wheat, rye and
barley, with wheat containing the highest levels of gluten when
compared to other cereal grains.
[0003] Gluten is responsible for the texture and taste of wheat
flour-based baked goods, such as tortillas, cookies, brownies and
breads. Upon hydration, gluten forms a network of fine strands that
give the dough structure and the capacity to stretch and/or rise
during baking. The elasticity of gluten enables the dough to trap
gases, which create open cellular structures upon baking.
[0004] Recently there has been a growing trend to provide
gluten-free goods, such as tortillas. While consumers are demanding
gluten-free products, it is very difficult to produce gluten-free
products having a similar taste and texture as traditional gluten
and/or wheat flour containing products because, as described above,
gluten provides the structure or framework for traditional baked
goods. When wheat flour is replaced with a gluten-free flour, such
as rice flour, the dough lacks a matrix to create the structure and
texture typically associated with comparable gluten containing
baked goods. For example, gluten-free dough may not have the same
elasticity as a gluten dough and may be drier and more difficult to
handle.
[0005] In particular, tortillas are desirably shelf stable, highly
soft and flexible, and can fold and bend without breaking. The term
"tortilla" is used herein to refer to a Mexican style tortilla,
i.e., a generally flat unleavened cooked flexible pan baked dough
product which is generally circular in shape. Tortillas are
typically made from a corn masa dough ("tortilla de maiz") or from
a wheat dough ("tortilla de harina"). The two versions of the
Mexican tortilla have different textures owing to the grains from
which they originate. The maize version is somewhat thicker and
heartier in texture, while the wheat version is less easily broken,
due to its elevated gluten content.
[0006] Consumers desiring a gluten-free tortilla are most often
limited to corn tortillas, which are not as flexible or easy to
handle. Soft shaped tortilla products, such as those described in
U.S. 2010/0272863, also provide options for consumers for a
tortilla that is easy to use and less messy. However, such soft
shaped tortillas must be flexible and durable enough to withstand
shaping, which is difficult to accomplish in gluten free
products.
[0007] Thus, there is a need in the art for a gluten-free, soft
shaped tortilla product that is easy to use, less messy, delicious
to eat and healthier than other options. Also, there is a need in
the art for methods for manufacturing and using such a product.
SUMMARY OF THE INVENTION
[0008] The present invention relates to gluten-free tortillas and
methods of making the tortillas. In one embodiment, the tortillas
are formed from a composition including a gluten-free flour mixture
constituting from 50-60% of weight of the composition, with the
gluten-free flour mixture consisting of a combination of three
different flours, with the first flour being either rice flour or
tapioca flour, the second flour being oat flour and the third flour
being quinoa flour. The composition also includes at least 30%
water by weight of the composition, and an enzyme, such as in an
amount of about 0.27%, for structural integrity purposes. In
particular, in one preferred embodiment, the flour mixture includes
17-20% rice or tapioca flour, 17% to 20% oat flour, and 17% to 20%
quinoa flour by weight of the composition. When rice flour is
employed, the composition can also comprise about 8% by weight of
tapioca starch. The gluten-free tortilla may be a soft, flat
tortilla or a soft shaped tortilla having a formed shape selected
from a cup, bowl, U- or square bottomed shaped taco shell, boat,
tube, envelope or cone.
[0009] While multiple embodiments are disclosed, still other
embodiments of the present invention will become apparent to those
skilled in the art from the following detailed description, which
shows and describes exemplary embodiments of the invention.
DETAILED DESCRIPTION OF THE INVENTION
[0010] Wheat flour tortillas have high toughness, extensibility and
rollability due to the wheat gluten contained in the wheat flour.
Corn masa tortillas, while gluten-free, have a much lower
toughness, extensibility and rollability. It has been surprisingly
found that tortillas formed from a blend of oat flour, rice or
tapioca flour and quinoa flour have a texture much more similar to
wheat flour tortillas than other gluten-free tortillas, such as
corn masa tortillas. Prior art gluten free tortillas tend to not
have enough hydration, not be thoroughly mixed, and the starch and
protein are more separated. Thus, the texture is not cohesive and
the tortillas seem crumbly. In comparison, with the gluten-free
tortillas of the present invention, the dough is thoroughly mixed,
the starch holds the matrix together, and the available protein is
well distributed.
[0011] The current invention relates to gluten-free tortilla
formulations and soft shaped gluten-free tortillas. Broadly, in one
aspect, the present invention comprises a soft, shaped gluten-free
tortilla in a variety of specific three-dimensional shapes or
configurations. Traditionally, in northern Mexico, tortillas are
cooked unleavened flexible flat breads typically in thin or flat,
circular or elliptical shape useful as an edible bread wrap for
small quantities of other foods such as meat pieces, rice and/or
vegetables mixture. Throughout the specification and claims,
percentages are by weight and temperatures in degrees Centigrade
unless otherwise indicated.
[0012] As used herein, a "soft shaped tortilla" or, equivalently, a
"shaped soft tortilla" means a fully cooked but non-fried tortilla
farinaceous dough product that is formed into a thin-walled
three-dimensional shape of sufficient rigidity to hold its shape at
room temperature. Thus, "tortilla" means a fully cooked product. By
comparison, "tortilla dough" means uncooked or partly cooked
product. "Fully cooked" is understood to be a product that reaches
about 85.degree. C. (+/-2 degrees) and is evidenced by
substantially all of the starch being gelatinized.
[0013] The final moisture content of the soft shaped tortilla is
less than about 28% (.ltoreq.28%), preferably .ltoreq.25%. In
preferred form, the gluten-free tortillas are shelf stable and
exhibit a water activity value ("A.sub.w") of .ltoreq.0.88. In less
preferred variations, the soft shaped tortilla pieces are suitable
only for refrigerated distribution and sale and exhibit an A.sub.w
of .ltoreq.0.92.
[0014] The particular ingredients and concentration provide
finished gluten-free tortilla products having a water activity
("Aw") of 0.88 or less and for best results less than 0.85 to about
0.7. Selection of such water activity value is important in
achieving a balance between microbial shelf stability and dough
handling characteristics. Water activity can also be reduced by
using polyols, such as glycerol and sorbitol. Good results are
obtained when the moisture content of the finished product ranges
from about 10% to about 25%, preferably 15% to 20%.
[0015] The invention further encompasses a method of making a
gluten-free tortilla product. In one particular aspect, the
invention disclosure encompasses a soft shaped, gluten free
tortilla that is hot formed to hold the shape of a cup or bowl,
e.g., a salad bowl. In other aspects, the tortilla can be formed to
rigidly hold the shape of a taco (i.e., U-shaped taco shell) or the
shape of a boat/canoe. In still other aspects, the tortilla can be
formed to hold the shape of a pita, flower bud, pie, tube,
envelope, pod, bun, or cone. The formed shape can have a flat
bottom and sealed sides.
[0016] In accordance with the invention, the gluten free tortilla
articles can be provided in a variety of sizes from jumbo burrito
size to mini chalupa size. A "chalupa" (Spanish for "boat" or
"launch") is a tortilla dough formed into a shape reminiscent of a
small boat. As starting material, it is possible to use round
precooked tortillas or rounded flatted tortilla dough that is about
76 mm, about 102 mm, about 127 mm, about 152 mm, about 178 mm,
about 191 mm, about 203 mm, about 229 mm, about 254 mm, or up to
about 305 mm, or more, in diameter. For example, a 190 mm diameter
precooked tortilla or flattened tortilla dough can be used to give
cup dimensions of about 89 mm diameter and about 51 mm height. It
is also possible to use precooked tortillas or flattened, pre-cut
pieces of dough that are cut to easily fit into a mold for shaping.
The starting material can be any shape suitable for the final mold,
for example, round, oval, crescent, square, rectangular, trapezoid,
triangular, etc.
[0017] Regardless of specific shape, a feature of the present soft
shaped tortilla articles is a thin-walled construction
characteristic of a tortilla. Good results are obtained in terms of
sufficient rigidity as to maintain the desired structure while
nonetheless providing a soft eating quality characteristic of wheat
tortillas, and when the present articles are fabricated with wall
thicknesses ranges from about 1-5 mm, preferably about 24 mm. For
example, in one specific embodiment, the thickness of the soft
shaped tortilla can be about 1.3 mm, about 2.3 mm, about 3.3 mm, or
about 3.8 mm.
[0018] In another variation, the shaped tortilla of the present
invention can be made using a standard tortilla having a thickness
less than 1.5 mm or a thickness greater than or equal to 1.5 mm. As
mentioned above, range on thickness could be 0.5-5 mm.
Consequently, in one aspect, the shaped tortilla can be made from a
standard tortilla having a thickness of about 1.5 to about 3.0 mm,
or greater. In one aspect, then, the shaped tortilla can be made
with a standard tortilla thickness of about 1 to about 2.0 mm, or
greater.
[0019] In most embodiments of the present invention, the dough is
formed from a composition including a gluten-free flour mixture
present in an amount of 50-60% of weight of the composition. The
gluten-free flour mixture consists only of rice or tapioca flour,
oat flour and quinoa flour. In preferred embodiments, the
composition includes rice or tapioca flour in an amount of 17% to
20% by weight of the composition, oat flour in an amount from 17%
to 20% by weight of the composition, and quinoa flour in an amount
from 17% to 20% by weight of the composition. The composition also
includes water in an amount of at least 30%, preferably 30% to 36%
and most preferably about 33%, by weight of the composition and an
enzyme, preferably in an amount of about 0.27% of the composition.
The composition also includes 1% to 2% of at least one hydrocolloid
by weight of the composition, such as xanthan gum. The dough can
additionally include about 0.1% to about 4% salt, preferably about
0.5% to 3% salt or 1% to 2% of at least one salt by weight of the
composition. In embodiments which employ rice flour, the
composition can also comprise about 8% by weight of tapioca starch.
In the embodiments employing tapioca flour, the percentage of
tapioca flour can greatly increase, even double or more, with a
corresponding reduction in quinoa and/or oat flour, such as 5-15%.
In any case, the present dough composition, in highly preferred
embodiments, is free of edible fat or shortening ingredients.
[0020] Gluten-free tortillas according to embodiments of the
present invention contain less than 20 ppm gluten, preferably less
than 10 ppm gluten and, more particularly, 0% by weight of gluten.
For purposes of the invention, gluten content may be determined by
the gliadin content. The gluten-free flour mixture is a substitute
for wheat flour and/or other gluten containing flours traditionally
used in tortillas. The combination of several ingredients contained
in the gluten-free dough described herein provides a gluten-free
tortilla having taste, texture and rheology similar to that of
gluten containing doughs and provides gluten-free tortillas having
flexibility and strength comparable to gluten containing
tortillas.
[0021] Rice, tapioca oat and quinoa flours do not contain gluten,
gliadin or glutenin. Suitable forms of rice flour include short
grain and long grain white and brown rice. The dough may include
about 17-20% by weight of rice or tapioca flour, and more
particularly about 17% by weight. Similar, the dough may include
about 17-20% by weight of quinoa flour, and more particularly about
17% by weight. Oat flour is also included in an amount of about
1.sup.7-20% by weight of oat flour, and more particularly about 17%
by weight of oat flour.
[0022] At least when utilizing rice flour, the gluten-free flour
mixture may further include tapioca starch. In some embodiments,
the tapioca starch may be native or unmodified starches. In other
embodiments, the tapioca starch may be modified starches. Modified
starches can be prepared by physically, enzymatically or chemically
treating the native starch to change the properties of the starch.
The inclusion of tapioca starch into the gluten-free tortilla dough
can particularly provide a dough texture similar to wheat-based
dough without creating off-flavors. To maintain a desired moisture
level and spread characteristics, the gluten-free tortilla dough
made with rice, oat and quinoa flours may include about 8% by
weight of tapioca starch.
[0023] In each case, the composition can further comprise about 2%
to about 15% of a humectant on a dry weight basis, preferably about
4% to about 8%. Humectant addition is helpful in achieving the
present water activity levels and the microbial shelf stability at
room temperature provided by the present food products. The
humectant can be any commonly employed humectant ingredient(s).
Preferred humectants for use herein are selected from the group
consisting of glycerin/glycerol, mannitol, propylene glycol,
sorbitol, xylitol and mixtures thereof. Preferred for use herein is
glycerin by itself or a mixture of sorbitol and glycerin.
[0024] The dough also preferably includes an enzyme to induce dough
annealing. Annealing is a physical treatment that modifies the
chemical and physical properties of starch without destroying
granular structure. Thus, the original order and structure of the
starch granules is advantageously maintained. In one preferred
embodiment, the enzyme is .alpha.-amylase and it is present in an
amount of about 0.27% by weight of the composition.
[0025] The formulations for the dough from which the present
gluten-free tortillas are fabricated can additionally include one
or more emulsifiers. Specifically, the present formulations can
further comprise about 0.2% to about 1.5% of an emulsifier on a dry
weight basis, preferably about 0.4% to about 0.8%. Emulsifiers,
which strengthen the dough, give improved mixing and handling
tolerance, increase loaf volume, improve mechanical slicing
characteristics, and can retard staling. Emulsifiers typically are
surface active agents that stabilize mixtures of hydrophobic and
hydrophilic substances by lowering the interfacial tension between
usually immiscible substances. Emulsifying agents which can be used
include mono- and diglycerides of fatty acids, propylene glycol
mono-diesters of fatty acids, glycerol-lactose esters of fatty
acids, ethoxylated or succinylated mono- and diglycerides,
lecithin, diacetyl tartaric acid esters or mono-diglycerides,
sucrose esters of glycerol, or equivalents thereof and mixtures
thereof. Preferred emulsifiers include mixtures of diacetyl
tartaric acid esters, and succinylated mono- and diglycerides.
Emulsifying agents can be used singly or in combination with usage
levels of less than 3% by weight. In a preferred embodiment, the
emulsifier is mono-diglyceride in an amount of 0.88% by weight.
[0026] The doughs of the present invention are prepared by blending
the dry ingredients, such as the gluten-free flour blend,
optionally tapioca starch, salt, and enzyme. The dry ingredients
are mixed at a low speed for about two minutes. The liquid
ingredients are then added, such as water and glycerol. The liquid
and dry ingredients are then mixed in a mixing device at a low
speed followed by a high speed. In a preferred embodiment, the
mixture is mixed at a low speed for 4 minutes, followed by mixing
at a high speed for 10 minutes to fully develop the dough and
establish the proper rheology.
[0027] The dough is provided in small, measured quantities useful
herein for making the present sized and shaped pieces. In the
preparation of smaller base pieces, these quantities can range from
about 5-25 g each. For larger soft shaped tortilla base pieces, a
larger quantity (e.g., 40-60 g) can be used. Various techniques or
apparatuses can be used to provide such measured quantities of
dough. For example, the dough can be formed into a continuous shape
such as a rope, sheet or ribbon and the continuous strand sectioned
(such as by a reciprocating guillotine knife) into desired uniform
(.+-.10%) quantities, e.g., if a 10 g quantity is desired, then
each quantity will be 10 g.+-.1 g. In small scale commercial
production, simple manual cutting the dough into such small
quantities can be performed.
[0028] The gluten-free tortilla can be formed by standard tortilla
processing methods, such as sheeting, lamination, ball & press
methods. In preferred embodiments, the gluten-free tortillas are
formed using a lamination process in which the dough is mixed,
laminated, and cut. The cut pieces are then passed through an oven
and cooling station. In the sheeting method, the dough is mixed,
sheeted and cut, followed by passing through an oven and cooling
station. In the ball and press method, the dough is mixed,
divided/rounded and allowed to rest prior to being pressed. The
pieces are then passed through an oven and cooling station. In
embodiments where the dough is allowed to rest, good results are
obtained when the measured quantities of dough, e.g., dough balls,
are allowed to rest for 5-10 minutes at ambient temperatures. A
resting step is useful for better facility of the dough conforming
to the shape of the dough without thickness variations or weak
spots in the finished pieces.
[0029] The invention also encompasses a method of making a soft
gluten-free tortilla which is formed into a shape. The method can
comprise putting raw tortilla dough in a mold and cooking it to
completion to set the shape. Alternatively, the method can comprise
heating raw tortilla dough in a mold to set the tortilla shape
without fully cooking it. The shaped dough is then heated in a
further step to fully cook it, so as to cause the structure to
become firm, and to lower the moisture level.
[0030] As another alternative, the method can comprise preheating
flattened tortilla dough, further heating the flattened dough in a
mold to set the shape, and still further heating the molded dough
to fully cook it and to reduce the moisture content. In a further
alternative, the method can comprise heating a flat precooked and
preheated tortilla; wrapping the heated, flat precooked and
preheated tortilla around a mold to form a shape; and allowing the
warm, shaped soft tortilla product to cool in a manner that retains
the shape and reduces the moisture content.
[0031] Baking is preferred in heating the gluten-free tortillas to
reduce the moisture content, including baking by conventional
ovens, convection ovens, rotary rack ovens, brick ovens, infra-red
ovens, tortilla ovens, and toaster ovens. Preferably, the
gluten-free tortillas are heated to retain softness while avoiding
a tough, chewy or soggy texture. In various aspects, the moisture
content of the final product can be in a range from about 23% to
about 28%, or specifically, about 24%, about 25%, or about 26%. In
particular aspects, the water activity of the final product can be
in a range of about 0.82 to about 0.92, or less than or equal to
0.88.
[0032] The examples described herein are for purposes of
illustrating embodiments of the invention. Other embodiments,
methods, and types of analyses are within the scope of persons of
ordinary skill in the art and need not be described in detail
hereon. Other embodiments within the scope of the art are
considered to be part of this invention. Two exemplary formulas for
gluten-free tortillas are shown in Table 1. At this point, it
should be noted that the composition lacks the inclusion of any fat
such as shortening or oil, any preservative and even a
leavener.
TABLE-US-00001 TABLE 1 GLUTEN FREE GLUTEN FREE TORTILLAS TORTILLAS
INGREDIENTS FORMULA 1 FORMULA 2 Water 33.55% 33.32% Oat Flour
19.68% 17.18% Rice Flour 19.68% 17.18% Quinoa Flour 19.68% 17.18%
Tapioca Starch 7.73% Salt 1.42% 1.43% Mono- 0.88% 0.88%
Diglycerides Glycerol 3.29% 3.3% Xanthan Gum 1.54% 1.55%
.alpha.-Amylase 0.27% 0.27% 100.00% 100.00%
[0033] A gluten free tortilla of present invention was prepared by
mixing the dry ingredients of Formula 1 as shown in Table 1. The
oat, rice and tapioca flours, salt, mono-diglycerides, hydrocolloid
and .alpha.-amylase were mixed at a low speed for 2 minutes. The
liquid ingredients were then added, i.e., the water and glycerol,
and mixed with the dry ingredients at a low speed for 4 additional
minutes, followed by mixing at a high speed for 10 minutes. The
dough was then sheeted and cut into pieces. The pieces were then
baked in a tortilla oven about @ approx. 554.degree. F. (about
290.degree. C.) for 30-90 seconds and cooled for five minutes on a
cooling rack.
[0034] The formula 1 tortillas (Control) were then compared to
tortillas prepared using corn masa dough and wheat flour dough.
Tortillas using different mixing times, oil and lacking enzymes
were also analyzed and compared to the Control tortilla. As shown
in Table 2, the toughness and extensibility of the present
gluten-free tortillas is advantageously more similar to that of
wheat flour tortillas than the toughness and extensibility of corn
masa tortillas. For purposes of this disclosure, toughness refers
to resistance to extension. It is measured in grams and is related
with the maximum strength registered. Toughness measurement gives
information about the tortilla resistance, such as how the tortilla
would resist loading or filling without breaking. Extensibility is
a measure of the distance for the tortilla to break. In particular,
the extensibility measurement gives information about the tortilla
elasticity, i.e., deformation of the tortilla without breaking.
TABLE-US-00002 TABLE 2 GF Tri GF Tri GF Tri Grain GF Tri Grain GF
Tri Grain Grain Grain No Enzymes With Wheat Low mixing Medium
mixing High mixing (Sheeting & Sunflower Corn Masa Flour Time
(2-4-4) Time (2-4-10) Time (2-4-16) Cutting) Oil (3%) Dough Dough
Tortillas Low Mix Control Mix High Mix No Enzymes Oil Corn Wheat
Day 0 Rollability 6 6 6 6 6 6 6 Toughness g 417.20 475.03 312.48
461.82 417.83 275.21 720.35 Extensibility mm 14.69 16.04 14.32 15.7
14.24 10.19 24.85 Day 30 Rollability 4 3 3 1 2 6 6 Toughness g
228.85 237.22 212.44 279.56 322.91 157.25 674.87 Extensibility Mm
10.77 10.79 10.33 7.78 10.01 8.6 21.69
[0035] Various modifications and additions can be made to the
exemplary embodiments discussed without departing from the scope of
the present invention. For example, while the embodiments described
above refer to particular features, the scope of this invention
also includes embodiments having different combinations of features
and embodiments that do not include all of the above-described
features.
* * * * *