Influence of fermentation by different microflora consortia on pulque and pulque bread properties

Maciej Kuligowski , Ricardo López Otero , Katarzyna Polanowska , Didier Montet , Iwona Jasińska-Kuligowska , Jacek Nowak

Abstract

Pulque bread is a traditional Mexican product obtained by fermentation using microflora present only inpulque. In this study, the possibility of creating a pulque microbial consortium under laboratory conditions and its applicationswere evaluated. A laboratory-made consortium was compared with a consortium originating in Mexico in bread and pulqueproduction. They were tested in various growth medium systems: pulque made from agave sap and malt extract, Mexican wheatand rye pulque bread, and European wheat and rye bread. : Depending on the growth medium, consortiums showed differing influence on many factors, such as specific volume,weight loss after baking, soluble proteins, and crust and crumb color. Indigenous starters increased sensorial acceptance ofpulque and Mexican rye bread, decreased pH, and increased titratable acidity of the breads at the highest level whereaslaboratory consortia improved sensory acceptance of wheat breads. The laboratory-prepared starter in some cases improvedantiradical activity. All pulques received similar consumer evaluations. However, malt pulque was the least appreciatedbeverage. : The results show the possibility of creating a pulque microbial consortium under laboratory conditions. Depend-ing on the flour type and the breadmaking technique, the use of a particular microbial consortium allowed modification ofcertain physicochemical parameters. In conclusion, it is feasible to modify bread parameters to obtain features correspondingto consumer demands by using an appropriate microflora, pulque, or flour type. Moreover, this research describes, for the firsttime, the use of rye malt for pulque and rye flour for pulque bread preparation as raw materials.
Author Maciej Kuligowski - Uniwersytet Przyrodniczy w Poznaniu
Maciej Kuligowski,,
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, Ricardo López Otero - La Universidad Autónoma del Estado de México
Ricardo López Otero,,
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, Katarzyna Polanowska - Uniwersytet Przyrodniczy w Poznaniu, MNiSW [80]
Katarzyna Polanowska,,
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, Didier Montet
Didier Montet,,
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, Iwona Jasińska-Kuligowska (WT / KTAS)
Iwona Jasińska-Kuligowska,,
- Department of Food Commodity Science
, Jacek Nowak - Uniwersytet Przyrodniczy w Poznaniu
Jacek Nowak,,
-
Journal seriesJournal of the Science of Food and Agriculture, ISSN 0022-5142, e-ISSN 1097-0010, (N/A 100 pkt)
Issue year2019
Vol99
No14
Pages6307-6314
Publication size in sheets0.5
Keywords in Polishjakość chleba, fermentacja, pulque
Keywords in Englishbread quality, fermentation, pulque
ASJC Classification2916 Nutrition and Dietetics; 1102 Agronomy and Crop Science; 1106 Food Science; 1305 Biotechnology
DOIDOI:10.1002/jsfa.9907
URL https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.9907
Languageen angielski
Score (nominal)100
Score sourcejournalList
ScoreMinisterial score = 100.0, 30-06-2020, ArticleFromJournal
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 1.205; WoS Impact Factor: 2018 = 2.422 (2) - 2018=2.733 (5)
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UwagiFirst online 01 July 2019
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