CellWell record HH-13121
Physicochemical and functional modifications induced by purple corn flour (Zea mays L.) and their sensory implications for loaf breads.
Lemos IDML; de Sousa TR; Martins CPC; de Oliveira LO; Rosado CP; Sarandy GS; Pinho-Júnior JDS; Stephan MP; Teodoro AJ
Frontiers in nutrition · 2026
In plain language
Substituting 30 percent of wheat flour with purple corn flour increased bread protein, fiber, and phenolic content including gallic and chlorogenic acids, though it also increased hardness and reduced consumer sensory acceptance versus 15 percent substitution.
Cite this record: https://thecellwell.org/studies/HH-13121
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