Method for preparing a flour tortilla
The present invention relates to a method for preparing a flour tortilla comprising providing a flour tortilla dough in a portion sufficient to prepare the tortilla; applying a fatty substance to at least part of the surface of the dough portion; thereafter forming the dough into a tortilla shape; and thereafter baking the dough.
1. Method for preparing a soft, rollable wheat flour tortilla having a fat content of less than 5 wt. % comprising
providing wheat flour tortilla dough in a portion sufficient to prepare the tortilla;
applying a fatty substance to all or at least part of the surface of the dough portion, wherein the fatty substance is a powder, granulate or crystal, wherein the amount of fatty substance applied to said surface of the dough portion is in the range of 0.0001 g/g dough to 0.01 g/g dough, wherein the dough is made using flour having a protein content of about 9.5 to about 11.5 wt %, and wherein the dough has a fat content of less than 5 wt. % based on flour weight;
thereafter forming the dough portion into a tortilla shape using a hot press, and subsequently
baking the dough portion.
2. Method according to claim 1 , wherein the tortilla is a no fat tortilla, or a reduced fat tortilla.
3. Method according to claim 1 , wherein the fatty substance is applied by contacting the dough portion with a surface provided with the fatty substance.
4. Method according to claim 1 , wherein fatty substance is applied by dredging, sprinkling or scattering a fatty substance powder over the dough portion.
5. Method according to claim 1 , wherein at least one fatty substance is used selected from the group of monoglycerides, diglycerides, triglycerides, waxes, paraffins, sterols, sugar esters of fatty acids, polyglycerol esters, fat flours, polysorbates, lecithins, succinilated monoglycerides, ethoxylated monoglycerides, emulsified shortenings, emulsifiers, DATEM or sodium-stearoyl-lactate (SSL), surfactants and combinations thereof.
6. Method according to claim 1 , wherein the fatty substance is applied as a fatty substance on a carrier.
7. Method according to claim 1 , wherein the fatty substance is applied in combination with one or more enzymes selected from the group of amylases, xylanases, proteases, lipases and oxidases.
8. Method according to claim 7 , wherein the enzyme is applied encapsulated within the fatty substance.
9. Method according to claim 1 , wherein the fatty substance is applied in combination with a drying agent selected from hygroscopic salts and flour.
10. Method according to claim 1 , wherein the fatty substance is blended with at least one component selected from the group consisting of drying agents, starches, anti caking agents, emulsifiers, proteins or gums, and wherein the fatty substance is applied as a spray dried or spray cooled free flowing powder.
11. Method according to claim 1 , wherein the fatty substance is evenly distributed over the surface of the dough.
12. Method according to claim 1 , wherein the amount of fatty substance applied to said surface of the dough portion is in the range of 0.0015 g/g dough to 0.004 g/g dough.
13. Method according to claim 1 , wherein the amount of fatty substance applied to said surface of the dough portion is in the range of 0.0025 g/g dough to 0.0035 g/g dough.
14. Method according to claim 6 , wherein the carrier is an organic cereal flour or starch.
15. Method according to claim 6 , wherein the carrier is calcium sulfate or calcium carbonate.
16. A method for improving rollability and shelf life of a soft wheat flour tortilla comprising providing wheat flour tortilla dough in a portion sufficient to prepare the tortilla; applying a fatty substance to all or at least part of the surface of the dough portion wherein the fatty substance is a powder, granulate or crystal, wherein the amount of fatty substance applied to said surface of the dough portion is in the range of 0.0001 g/g dough to 0.01 g/g dough; thereafter forming the dough portion into a tortilla shape using a hot press, and subsequently baking the dough portion, wherein the tortilla has a fat content of 5 wt. % or less, wherein the dough is made using flour having a protein content of about 9.5 to about 11.5 wt %.
17. A method according to claim 1 , wherein the dough portion is baked for approximately 30 seconds at a temperature of about 190-230° C.
18. The method according to claim 1 , wherein 75-100% of the dough surface is provided with the fatty substance.