Wheat Flour Tortilla: Quality Prediction and Study of Physical and Textural Changes during Storage

A cost-effective, faster and efficient way of screening wheat samples suitable for tortilla production is needed. Hence, we developed prediction models for tortilla quality (diameter, specific volume, color and texture parameters) using grain, flour and dough properties of 16 wheat flours. The prediction models were developed using stepwise multiple regression. Dough rheological tests had higher correlations with tortilla quality than grain and flour chemical tests. Dough resistance to extension was correlated best with tortilla quality, particularly tortilla diameter (r= -0.87, P