Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread

Abstract

A wide range of quality parameters have been used to describe maize flours for food use, but there is no general agreement about the most suitable parameters for breadmaking. The objective of this study was to identify the maize flour parameters related to the consumer perceived quality of Portuguese broa bread (more than 50% maize flour). The influence of eleven maize landraces was assessed and compared with commercial flour using baking tests. The broa were evaluated by instrumental (colour, firmness) and sensory hedonic analysis with a consumer panel of 52 assessors. The broa sensory analysis revealed similar assessments among landraces and the lowest scores for commercial flour. The flour particle size distribution is the major influence, with commercial flour showing the highest mean diameter and a large particle distribution range. Broa consumer panel linkage associations and specific sensory descriptors have been identified; age as an influence on colour, cohesiveness, and source region as an influence on appearance and texture.Keywords: broa; maize; bread; consumer parameters; sensory analysis.Practical Application: Maize landrace flours have a narrow particle size distribution and a positive impact on broa bread quality.

Long‐term on‐farm participatory maize breeding by stratified mass selection retains molecular diversity while improving agronomic performance

“…An important aspect of both the Amiúdo and Castro Verde populations is the fact that their flours can be used for food. In fact, a recent sensory hedonic analysis of maize bread, including bread obtained from these populations, showed that both populations were able to produce bread with preferential characteristics (Carbas et al., ). With the objective of integrating these two populations in a quality‐oriented breeding program in due course, several traits related to consumer preferences and technological, nutritional, and organoleptic properties (quality traits) were measured.…”

“…An important aspect of both the Amiúdo and Castro Verde populations is the fact that their flours can be used for food. In fact, a recent sensory hedonic analysis of maize bread, including bread obtained from these populations, showed that both populations were able to produce bread with preferential characteristics (Carbas et al, 2016).…”

“…In what concerns broa bread quality, differences between the higher‐yielding dent hybrids and the hard endosperm Portuguese open‐pollinated populations have been recently determined (Carbas et al., ). In that work, it was shown that the broa produced with the hybrid dent varieties had higher specific volume.…”

“…The resilience of these maize populations in the Portuguese scenario can be partially explained by their technological quality in maize bread production (Vaz Patto et al, 2013). The Portuguese ethnic maize-based bread, named broa, is highly accepted for its distinctive sensory characteristics (Carbas et al, 2016). This bread is traditionally manufactured using local maize populations and still plays an important economic and social role on Central and Northern rural communities of the country (Vaz Patto, Moreira, Carvalho, & Pego, 2007).…”

“…In that work, it was shown that the broa produced with the hybrid dent varieties had higher specific volume. However, sensory analysis showed a preference for the maize bread made using Portuguese open-pollinated populations due to better mouthfeel flavor and texture (Carbas et al, 2016). Parameters associated with aroma or flavor (e.g., volatile aldehydes; Klensporf & Jelén, 2005, and texture (e.g., viscosity parameters; Brites et al, 2010) can be important in assessing the product's quality and therefore need to be investigated.…”