Abstract
Mexico probably has the highest number of types of bread (around 1600) of any country in the world. The Mexican bread industry can be considered as artisanal because small factories, including those inside supermarkets, produce fresh bread that is consumed immediately. Bread is sold in baskets by men walking the street or on bicycles. Mexican bread can be divided into two main kinds: salty and sweet. Salty bread - named "pan de labranza" with names such as "bolillo", "telera", "birote", "frances", and so on - is the type of bread eaten most. A wide variety of sweet bread is eaten during breakfast and dinner. There are also diverse kinds of bread such as "pan de muerto" and "rosca de reyes" that are prepared for festivals or special occasions. The Mexican bread industry and the types of products it produces embody a creativity that continues from generation to generation.
| Original language | English |
|---|---|
| Title of host publication | Bakery Products Science and Technology |
| Subtitle of host publication | Second Edition |
| Publisher | Wiley-Blackwell |
| Pages | 723-734 |
| Number of pages | 12 |
| Volume | 9781119967156 |
| ISBN (Electronic) | 9781118792001 |
| ISBN (Print) | 9781119967156 |
| DOIs | |
| State | Published - 11 Aug 2014 |
Keywords
- Artisanal oven
- Bolillo
- Bread fair
- Festival bread
- Pan de pulque
- Panaderias
- Rosca de reyes
- Salty bread
- Sweet bread
- Wheat