Bread composite by wheat and novel Andean purple corn: dough rheology and physical and bioactive characteristics

Abstract The aim of this work was to evaluate the dough rheological properties along with the textural, physical, colorimetric, structural, total phenolics, anthocyanins and antioxidant properties of breads composed of wheat and Peruvian INIA 601 purple corn flour at three levels of substitution (5%, 15%, and 25%). Paste profiles describe the gelatinization, swelling, and decomposition phenomena of starch-based systems. These profiles were strongly affected at 15% and 25% replacement levels of purple corn INIA 601, attributed to the presence of phenolic compounds, which retarded starch gelatinization by increasing energy demands to reach paste temperature. Farinographic analysis evaluates key quality properties of the dough and provides insight into its rheological behaviour. In them, 5% purple corn flour substitution had a gluten-enhancing effect that increased the dough consistency, given the reducing capacity of the polyphenols that caused the aggregation of gluten proteins. But at levels of 15% and 25% it affected dough stability and tolerance properties (p < .05). In the rheometry properties, the addition of purple corn increased the elastic (G′) and viscous (G″) modulus. However, the hardness as the most important textural parameter of breadcrumbs was not affected up to 15% purple corn incorporation levels (p < .05). Multivariate, heatmap, and correlation analyses identify patterns and relationships, offering insights into variable interactions. Correlation studies showed interesting associations (0.90 > r > 0.99) between the bread responses. In conclusion, the incorporation of INIA 601 purple corn can generate anthocyanin-rich pigmented breads with higher concentration of phenolic compounds, anthocyanins and antioxidant capacity, which showed physical characteristics like wheat without drastically affecting crumb cell structure and bread volume.