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Diversity among maize populations from Spain and the United States for dough rheology and gluten‐free breadmaking performance
Author(s) -
Garzón Raquel,
Rosell Cristina M.,
Malvar Rosa A.,
Revilla Pedro
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13364
Subject(s) - food science , rheology , wheat bread , population , gluten free , whole wheat , instant , wheat flour , gluten , mathematics , materials science , chemistry , composite material , medicine , environmental health
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.