Some Corn Tortillas Were Softer and More Flexible Than Others
Many factors also influence a tortilla’s texture: the amount of moisture left in the corn’s pericarp (outer layer) after nixtamalization, whether a company uses fresh masa or masa harina, and, if using masa harina, how it is rehydrated. Other important aspects include how the dough is flattened, cut, and cooked. Companies were reluctant to share details about their manufacturing processes, so we examined the nutrition information on the labels and measured the tortillas.
The ingredient lists revealed that all but one tortilla contained preservatives. Those that did were pliable and tender, and tasters could wrap them easily around ingredients without ripping them. The one tortilla that didn’t contain preservatives was described as being “dry” and “stale” and was more delicate. We also noticed that the two tortillas that contained gluten, either from the addition of wheat flour or a combination of wheat flour and wheat gluten, were sturdy yet flexible and tender. In other words, they were less likely to rip and tear when rolled than traditional all-corn tortillas.
When we measured the thickness of all the tortillas, we discovered two things: Most of the all-corn tortillas were thinner than those that contained gluten, and our favorite all-corn tortilla was the thinnest in the lineup.
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