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
AbstractPulque 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.
|Journal series||Journal of the Science of Food and Agriculture, ISSN 0022-5142, e-ISSN 1097-0010, (N/A 100 pkt)|
|Publication size in sheets||0.5|
|Keywords in Polish||jakość chleba, fermentacja, pulque|
|Keywords in English||bread quality, fermentation, pulque|
|ASJC Classification||; ; ;|
|Score||= 100.0, 30-06-2020, ArticleFromJournal|
|Publication indicators||= 0; : 2018 = 1.205; : 2018 = 2.422 (2) - 2018=2.733 (5)|
|Uwagi||First online 01 July 2019|
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