Physicochemical and technological properties of tortilla bread produced from maize grains cultivated under drought conditions

Bread production from maize is technologically challenging due to the poor viscoelastic properties of its dough. This study evaluated three maize cultivars cultivated under drought-exposed conditions with calcium foliar fertilization: one Egyptian cultivar (SCP3444, V1) and two early-maturing, high-yielding Nigerian cultivars (Sammaz‑35, V2; EVDT, V3). These were compared with their respective control samples (Con1, Con2, Con3) were also evaluated to determine their effects on tortilla bread quality. Physicochemical, chromatic, and rheological properties of maize flour were evaluated, alongside sensory attributes and storage quality (AWRC) of the tortilla bread. Con1 and Con2 exhibited the highest values for 1000‑kernel weight, hectoliter weight, and bulk density. The white maize cultivars, Con3 and V3 demonstrated the highest lightness (L) values, while protein content was significantly higher in Con2 and V2. Mineral analysis revealed that V2 had the highest calcium and zinc contents, whereas V3 was richest in iron. Rheological evaluation assessments suggested that V1 flour was optimal for producing softer tortilla bread, which exhibited enhanced tenderness after cooling. The most consumers’ acceptable tortilla samples were TCon1, TV1, TCon2, and TV2, which were prepared from yellow maize. TV1 and TCon2 recorded the highest weight after baking. TV2 demonstrated the greatest loaf diameter increase before and after baking, while TV3 recorded the highest lightness and TCon2 the highest yellowness. For dietary reference intake in children (3–10 years), TV2 provided the highest contributions to daily requirements for protein, calcium, and zinc, whereas TV3 had the highest iron content. Regarding storage, TV1 showed the highest AWRC, indicating superior freshness and moisture retention, reflecting extended shelf life. These results highlight the potential for using drought-tolerant, calcium-fertilized maize cultivars to improve the technological, nutritional, and storage quality of tortilla bread.

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