| abstract |
The invention is directed to a flour tortilla having a low sodium content and to a method for preparing such, which method comprises - providing a flour tortilla dough in a portion sufficient to prepare the tortilla; - coating at least part of the surface of the dough with a salty taste enhancer, thus obtaining a coated dough; thereafter - forming the coated dough into a tortilla shape; and thereafter - baking the coated dough; wherein the salty taste enhancer is a sodium salt substitute or wherein the salty taste enhancer is a sodium salt composition having enhanced salty taste, or wherein the salty taste enhancer is a chloride salt of sodium or potassium, which chloride salt is applied in an amount of at least 0.05 wt.% based on flour weight. |