To help predicting the performance of maize flour during food processing, a set of 23 Italian inbred lines derived from recent breeding programs has been analyzed for chemical traits (protein, lipid, starch and amylose content) and pasting behavior and compared to US variety B73. Total antioxidant capacity (TAC) and soluble phenolic content (SPC) were also determined in maize flour. Two amylose extender lines (Lo1413ae and Lo1489ae, 31.60% and 48.41% amylose, respectively) were included in the set. A large variability was observed among the breeding lines for all the chemical parameters (protein: 9.66–14.79% dm; lipid: 2.21–5.68% dm; starch: 54.65–68.70% dm; amylose content: 18.70–48.41% dm). The range of variation of TAC (12.17–21.26 mmol TE/kg dm) and SPC (0.74–1,30 g_GAE/kg dm) was also quite large. As regards the pasting properties, the peculiar values shown by the ae lines during heating led to an absence of viscosity. Among the other lines, Lo1481, Lo1530, Lo1457, Lo1451 and Lo1473 might represent the best genotypes for pasta making, due to their strong tendency to retrogradation. On the other side, Lo1430, Lo1550, Lo1270 and Lo1404, showing a lower tendency to retrograde, seem to be suitable for bread production. The relevant variability of pasting properties in the Italian germplasm, therefore, suggests the possibility to choose the most appropriate genotypes according to the hydrothermal conditions used in food processes and/or to the characteristics of the final product.

为了帮助预测玉米粉在食品加工过程中的性能，已经对一组来自最新育种计划的23个意大利自交系进行了化学性状（蛋白质，脂质，淀粉和直链淀粉含量）和粘贴行为的分析，并与美国B73品种进行了比较。还测定了玉米粉中的总抗氧化剂容量（TAC）和可溶性酚含量（SPC）。两个直链淀粉增补线（Lo1413 AE和Lo1489一个E，31.60％和48.41％的直链淀粉，分别地）被包括在该组。在所有育种品系中，所有化学参数的差异都很大（蛋白质：9.66–14.79％dm；脂质：2.21–5.68％dm；淀粉：54.65–68.70％dm；直链淀粉含量：18.70–48.41％dm）。TAC（12.17–21.26 mmol TE / kg dm）和SPC（0.74–1,30 g_GAE / kg dm）也很大。关于糊化性质，在加热期间由ae线显示的奇特值导致不存在粘度。在其他品系中，由于Lo1481，Lo1530，Lo1457，Lo1451和Lo1473具有强烈的回生趋势，它们可能代表了意大利面制作的最佳基因型。另一方面，Lo1430，Lo1550，Lo1270和Lo1404表现出较低的逆向趋势，似乎适合面包生产。因此，意大利种质中糊化特性的相关可变性表明，可以根据食品加工中使用的水热条件和/或最终产品的特性选择最合适的基因型。