EVALUATION OF FOUR SORGHUM HYBRIDS THROUGH THE ...

intermediate protein quality, and lower levels of starch damage yielded good quality
tortillas.
Water
The next crucial ingredient in tortillas is water. Water provides an intermediate
for the ingredients to be integrated and distributed. Water is also necessary for gluten
development and activation of leavening agents. (Serna-Saldivar and others 1988). Water
can effect the dough handling properties and the diameter, texture, layering, and color of
tortillas (Qarooni 1993). The temperature of the water is generally warm in order to
create an optimum dough temperature. A farinograph or mixograph can be used to
determine the amount of water to add, but 45 to 55% is typical. Flour, shortening,
processing, and other variations will affect the amount of water used. (Serna-Saldivar and
others 1988).
Fat
Shortening is more commonly used, but oil can be used in die-cut and hand
stretch operations. The shortening influences dough machineability and the tortilla
texture by reducing dough stickiness and improving shelf-life. (Serna-Saldivar and
others 1988).
Salt
Salt is important for flavor enhancement as well as dough strengthening. Salt
affects the water activity of the tortilla, which in turn affects the shelf-life.
Leavening agents
The most common type of leavening in tortillas is chemical leavening, instead of
yeast leavening (Waniska 1999). Baking powder, consisting of sodium bicarbonate,
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