Tortilla

A method of shortening the required resting time in wheat flour tortilla production comprising incorporating into the tortilla dough before resting an amount of a yeast composition obtained by drying, heating or grinding yeast having a moisture content between 0 and 10%, a protein content between 40 and 65% (N.times.6.25), an SH-content between 2 and 150 micromoles per g and a gassing power of between 0 and 100 ml CO.sub.2 per hour per g at 30.degree. C., sufficient to shorten the resting time of the dough.

A process for preparing a wheat flour tortilla dough which comprises mixing of flour, water, salt, shortening together with an effective amount of a yeast composition obtained by drying, heating or grinding yeast having a moisture content between 0 and 10%, a protein content between 40 and 65% (N.times.6.25), an SH-content between 2 and 150 micromoles per g and a gassing power of between 0 and 100 ml CO.sub.2 per hour and per g at 30.degree. C. for improving the quality of the dough.