Effect of Temperature on Texture of Corn Tortilla With and Without Antistaling Agents

ABSTRACT Tortilla stiffening should occur between -23 to 57°C, showing a maximum rate near the midpoint of this range (17°C). Starch recrystallization below the glass transition temperature (Tg = -23°C) in corn tortillas is minimal due to lack of molecular mobility. The objective of this study was to determine the effect of storage temperature (-20 to 21°C) on the stiffening rate of corn tortillas with or without additives (carboxy-methylcellulose [CMC] and maltogenic amylase). Tortilla pliability, stiffness, and energy dissipated obtained by stress relaxation, and amylopectin recrystallization determined by differential scanning calorimetry (DSC) showed a second-order polynomial relationship with temperature. Tortillas became stiff faster during refrigerated storage (3–10°C). Adding 0.25% CMC and 1,650 AU of amylase maintained tortilla softness and flexibility, both at room temperature and under refrigeration for at least three weeks.