Study on Improving the Sensory and Nutritional Quality of Bread with Different Kinds of Fresh Corn

Aiming at increasing the utilization of fresh corn and improving the development status of its refined and deep-processed products with single categories in China, this study firstly evaluated the influence of fresh corn varieties on the apparent quality, and contents of general nutrients and bioactive substances. Using bread as the carrier, the effects of different kinds of fresh corn on sensory and nutritional quality were determined mainly. The results showed that: The genetic differences of sweet corn, waxy corn, and sweet-waxy corn directly influenced their apparent and nutritional qualities. Among the three varieties, the waxy corn exhibited the highest contents of protein, fat, ash and total phenol, reaching 4.65, 2.01, 0.98 g and 100.83 mg/100 g FW, separately. The optimal addition for all three varieties of corn in bread was 35% (based on wheat weight). The addition of fresh corn increased the specific volume of bread, enriched the color of the product, but it may damage the honeycombing structure and increase the hardness of the bread. The three varieties of fresh corn improved the nutritional quality of bread. When compared with the control, bread with 35% of sweet corn showed the most obvious effect, which were ash increased by 11.52%, retention of polyphenols was 74.54%. And the estimated glycemic index (eGI) of the bread with fresh corn was 70.26, which was significantly lower than the control group's 87.60 (P<0.05). In conclusion, adding fresh corn to the recipe of bread improved its nutritional quality to some extent and had varying effects on sensory qualities. The application of fresh corn in bread provides a feasible approach for diverse products of fresh corn and improving the nutritional defects of common wheat bread, thereby promoting the fresh corn processing industry.