Maize for bread under organic agriculture

Abstract

Maize (Zea mays L.) bread is increasingly appreciated by consumers from the northwest of the Iberian Peninsula. However, the ancient maize varieties specifically selected for those uses have been replaced by hybrids with higher yield and lower flour quality. Besides, maize available comes from intensive agriculture, involving herbicides, insecticides and other potentially dangerous products. Organic production of traditional maize varieties for human consumption could be valuable for raising the returns of small local farmers in the northwest of Spain and the north of Portugal, and for matching the demands of consumers. Autochthonous varieties have been evaluated under organic farming and the quality of those with higher yield for bakery. Four autochthonous varieties were identified with the best performance under organic conditions and adequate quality for making bread and other traditional maize foods. Those varieties are "Tuy" (yellow kernel and medium growing cycle), "Sarreaus" (yellow kernel and early cycle), "Meiro" (black kernel and late cycle), and "Rebordanes" (white kernel and medium-early cycle). Traditional white, yellow and black maize varieties have been identified, and a selection program for increasing yield and quality is being performed for each.

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

“…In the north of Spain and Portugal, maize (Zea mays L.) wholegrain has been used for bakery for more than four centuries (Revilla et al, 2003(Revilla et al, , 2008Vaz Patto et al, 2007, 2009Brites et al, 2010;Malvar et al, 2012). In those countries, maize bread is usually made with mixtures of flour from maize, wheat and rye.…”

Physicochemical characterization of white, yellow and purple maize flours and rheological characterization of their doughs

“…Specifically, in the northwest of Spain, maize is cultivated for self-consumption in small farms. Maize bread is traditionally made with whole grain of maize, following similar procedures as for manufacturing the common wheat bread (Revilla et al 2008). Although most consumers prefer white maize (Rebordanes variety), other types are also used for making bread, like yellow (Sarreaus variety) and purple (Meiro variety) maize.…”

Effects of selection for color intensity on antioxidant capacity in maize (Zea mays L.)

“…Many food products are made from maize, such as breakfast cereals, snacks, flour or diverse bakery 37 items (Revilla et al 2008). Maize is mainly a basic source of carbohydrates and also is a convenient source of 38 minerals, vitamins and antioxidant compounds that can be worthwhile to exploit.…”