Fat reduction is an excellent place to start whether you are looking to raise the nutritional profile or cut the cost of your tortilla formulation. Just as with any other food product, that means compromises, both functional and sensory. But, with a little help, it is possible to make up the shortfall.
With the fat content of a typical wrap at 5-10%, fat reduction by 50% or more will bring considerable savings. The question is: how do you compensate for the loss of dough elasticity and eating quality?
At Nutrition & Biosciences, we have investigated ways to restore elasticity in order to maintain the desired tortilla diameter. One obvious method is to subject the dough to more pressure during pressing. The drawback of this approach, however, is that it will often result in a tortilla with an irregular shape.
Alternatively, we have found that the use of enzymes can clip the structural proteins and fibres in flour. In this way, the processing aids relax the dough, giving it the elasticity required to press it out to the standard diameter.