Shortening Reduction in Tortillas with SEBake LO™

You may have seen those round, smooth, soft flatbreads used to wrap burritos, sold at your favorite taqueria with various fillings, or used to quickly make a meal by adding cheese. Due to their versatility, they can hold a wide range of fillings. Tortillas are one of the most well-known and commonly consumed flatbreads. With growing consumer concerns about health, manufacturers are seeking ways to create healthier products by reducing ingredients like sugars and fats.

SEBake LO™ is a powerful enzyme blend that can mimic shortening function when replacing up to 33% of shortening in wheat flour tortillas. SEBake LO™ was developed by Enzyme Innovation, a research-driven manufacturer with unparalleled expertise in industrial probiotics and enzymes. It works synergistically to address challenges that arise when reducing shortening in tortillas. 

Fat plays a vital role in all stages of tortilla production. Reducing the amount of shortening in a formula can negatively impact the dough’s machinability, extensibility, smoothness, final structure, appearance and taste. Shortening reduction affects important attributes of tortillas, making them smaller in diameter, firmer, less pliable, drier and crumblier. The resulting tortillas are less desirable than their 100% shortening counterparts.

Finding a solution for shortening reduction without affecting sensory characteristics, or requiring adjustments to mixing times and speed, pressure, press temperature, and time is important for maintaining operational efficiency and product quality in manufacturing.

Study Results: Smoothness & Extensibility

A recent study found that SEBake LO™ improved the smoothness of dough during processing. As shown below, the test sample with a 33% shortening reduction was rougher and tighter, making it harder to process. However, the sample with a 33% shortening reduction and SEBake LO™ was smoother, more extensible and performed similarly to the control dough when shaped and pressed under the same conditions.

Study Results: Diameter & Size

In the same study, all the doughs were pressed under the same conditions. 

The test sample with a 33% shortening reduction (without SEBake LO™) was smaller in diameter compared to the control dough. In terms of diameter and thickness, the test sample with a 33% shortening reduction and SEBake LO™ performed similarly to the control.

The study showed it’s not just about dough consistency and size. Shortening reduction can affect many other factors, including the foldability, rollability and texture of tortillas. 

Contact us at [email protected] or (909) 203-4620 to learn more about the findings and benefits of SEBake LO™.

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