Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance

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.

Bibliographic Details

Main Authors:	Garzón, Raquel, Rosell, Cristina M., Malvar Pintos, Rosa Ana, Revilla Temiño, Pedro
Other Authors:	Ministerio de Economía y Competitividad (España)
Format:	artículo biblioteca
Language:	English
Published:	John Wiley & Sons 2017-02-22
Subjects:	Bread, Flour, Gluten-free bread, Maize, Rheology,
Online Access:	http://hdl.handle.net/10261/147069 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100000780
Tags:	Add Tag No Tags, Be the first to tag this record!