Diversity among maize populations from Spain and the United States for dough rheology and gluten‐free breadmaking performance. (22nd February 2017)

• Record Type: Journal Article
• Authors: Garzón, Raquel; Rosell, Cristina M.; Malvar, Rosa A.; Revilla, Pedro
• Is Part Of: International journal of food science & technology. Volume 52:Number 4(2017)
• Page Start: 1000
• Page End: 1008
• Publication Date: 2017-02-22
• Subjects: Bread -- flour -- gluten‐free bread -- maize -- rheology; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13364
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Maize is used for bakery and for gluten‐free food for coeliac patients. Our objective was assessing diversity for dough rheology and breadmaking in maize with different origins, grain types and growth cycles. Endosperm type affected bread crumb colour having dent maize higher L * and a * and instant recovery speed. Population origin affected flotation index, onset pasting temperature, bread crumb colour, hardness and instant recovery speed. Finally, growth cycle affected flotation index, crumb colour L * and a * and cohesiveness. Water‐binding capacity, crumb colour and hardness were the most discriminative parameters for maize. The maize population Andaluz/Daxa was the less distant from wheat parameters, and Tremesino was the most different. Abstract : Dough rheology of wheat, rice and maize.