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Effect of Cross-Linked Resistant Starch on Wheat Tortilla Quality

This study determined the effect of two forms of cross-linked and pregelatinized cross-linked RS, Fibersym® RW (Fsym) or FiberRite® RW (FRite), respectively, from wheat on dough and tortilla quality and acceptability. Physical and rheological properties of dough and tortillas, and sensory profile of tortillas were evaluated. Refined wheat tortillas with 0% (control) to 15% RS (flour basis) were made using a standard baking process, as well as tortillas with 100% whole white wheat.

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