It wont because the methods for making quick breads and doughs are completely different than making yeast doughs. Tangzhong is a method used for yeast breads only because by cooking some of the flower before hand it starts to develop the gluten in the bread and also gelitanizes the starch so the bread is more springy and chewy. Tortillas are made with as little water as possible flour or corn because you dont want to develop gluten in tortillas because they will be come to chewy and hard when baked. You dont want gluten development in a quick bread really its more on the soft crumb side half way between muffins and yeast bread.

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