TY - JOUR
T1 - The use of Mexican xaxtle as leavening agent in Italian straight dough bread making to produce pulque bread
AU - Sánchez-Pardo, M. E.
AU - Blancas-Nápoles, J. A.
AU - Vázquez-Landaverde, P. A.
AU - Nari, A.
AU - Taglieri, I.
AU - Ortiz-Moreno, A.
AU - Mayorga-Reyes, L.
AU - Sanmartin, C.
AU - Bermúdez-Humarán, L. G.
AU - Torres-Maravilla, E.
PY - 2016
Y1 - 2016
N2 - The "pulque bread" is traditionally produced in Mexico using as starter culture the xaxtle, mixed together with wheat flour, milk, eggs, margarine and cane sugar. The high nutritional value of this typical bread, which is characterized by a low glycemic index as well as high concentration of several prebiotic compounds, together with phytase enzymes, seems to be due to the use of xaxtle as leavening agent. The aim of this research was to determine the microbial composition of dough and the physicalchemical characteristics of the bread obtained using xaxtle as starter cultures in straight dough bread making, following the traditional protocol generally adopted by Italian artisan bread-makers. According to the discussed experimental evidences, it is possible to conclude that freeze-dried xaxtle could be employed as starter culture in bread making and the microbial association developed during the dough ripening is characterized by the presence of both yeast and lactic bacteria strains.
AB - The "pulque bread" is traditionally produced in Mexico using as starter culture the xaxtle, mixed together with wheat flour, milk, eggs, margarine and cane sugar. The high nutritional value of this typical bread, which is characterized by a low glycemic index as well as high concentration of several prebiotic compounds, together with phytase enzymes, seems to be due to the use of xaxtle as leavening agent. The aim of this research was to determine the microbial composition of dough and the physicalchemical characteristics of the bread obtained using xaxtle as starter cultures in straight dough bread making, following the traditional protocol generally adopted by Italian artisan bread-makers. According to the discussed experimental evidences, it is possible to conclude that freeze-dried xaxtle could be employed as starter culture in bread making and the microbial association developed during the dough ripening is characterized by the presence of both yeast and lactic bacteria strains.
KW - Bread making
KW - Bread quality
KW - Lactic acid bacteria
KW - Pulque
KW - Xaxtle
UR - http://www.scopus.com/inward/record.url?scp=85012078088&partnerID=8YFLogxK
U2 - 10.12871/00021857201647
DO - 10.12871/00021857201647
M3 - Artículo
SN - 0002-1857
VL - 60
SP - 329
EP - 342
JO - Agrochimica
JF - Agrochimica
IS - 4
ER -