Teosinte (Euchlaena mexicana L.) Seed Production: Effect of Sowing Date, Seed Rate and Cutting Management on Seed Yield

Sanjyal, S; Hampton, J. G.; Rolston, M. P.; Marahatta, Santosh

doi:10.3390/agronomy12071646

Cited by 1 publication

(1 citation statement)

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“…According to Bastias-Montes et al [11], protein and total starch contents were 9.67 ± 0.08% and 67.90 ± 0.68% in teosinte The crumb color pattern was different from the crust pattern. The lightness of the bread crumb (Figure 2F) was lowest with the use of TF alone, which might be due to the natural, brownish pigments in the seeds [33]. WRF was responsible for lightness in WRF alone, TF-WRF, and BRF-WRF.…”

Section: Bread Characteristicsmentioning

confidence: 99%

Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour

Delarca Ruiz,

Aleman,

Kazemzadeh Pournaki

et al. 2023

Foods

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Gluten-free bread is an important product that is under development using different sources, such as rice and starchy plants. Teosinte seeds are utilized by ethnic groups in Honduras to produce gluten-free flour to prepare traditional baked goods and beverages. The quality of gluten-free products could vary depending on flour properties, such as amylose content, particle size, and water absorption capacity. A good strategy for developing baked goods is to mix different cereal grain sources to optimize their physicochemical properties. As a result, the current study aimed to develop bread from novel flours including teosinte (TF), high-protein brown rice (BRF), and high-protein white rice (WRF). Breads were analyzed for hardness, specific volume, and color utilizing a Simplex-Centroid mixture design coupled with the desirability function. Pasting, and rheological characteristics of the flours, were also analyzed. For flour characteristics, TF addition to BRF or WRF decreased the peak, trough, breakdown, setback, and final viscosities, which would result in a more stable bread and decrease the flow index of rice flour dispersions. BRF and WRF had similar pasting properties, except that BRF had a lower breakdown viscosity. For bread characteristics, TF addition to BRF or WRF increased the specific volume and hardness of the bread compared to rice flour alone. L* of the crust and crumb a* values were increased with greater TF in the mixture, whereas TF decreased the crust a*and b* values and crumb L* values when mixed with BRF or WRF compared to rice flours alone. WRF and BRF were similar in crumb color (L* and a*), except that BRF had greater crumb yellowness (b*). Teosinte flour can be used in combination with rice flour to produce bread with good quality.

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Section: Bread Characteristicsmentioning

confidence: 99%