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

• Main Authors: Bruna CARBAS, Maria Carlota VAZ-PATTO, Maria Rosário BRONZE, Andreia BENTO-DA-SILVA, Maria João TRIGO, Carla BRITES
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016-01-01
• Series: Food Science and Technology
• Subjects: broa; maize; bread; consumer parameters; sensory analysis
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005011605&lng=en&tlng=en

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.