Translucency in tortillas
February 9, 2016
by Laurie Gorton
Tortilla consumers can
be picky, and they like products with an opaque appearance. Translucent spots
don’t appeal to them.
Opacity results from the presence of gas bubbles within the dough, noted
Sharon Book, PhD, bakery technologist, ICL Food Specialties. “SALP
minimizes translucency and produces a more opaque tortilla compared with SAS
and SAPP-28,” she said, describing recent research. Besides the visual
properties, SALP also improves the physical characteristics, resulting in
larger diameter products than the other two leavening acids.
Translucency indicates areas that are more doughy, receiving less heat
during processing. They typically occur near dark spots — the tops of large air
bubbles that were exposed to the hot griddle or oven hearth for a longer time.
Optimizing the leavening system evens out the size of gas bubbles and
distributes them more uniformly within the dough. This also allows the thickest
and largest diameter.