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首页> 外文期刊>Agrochimica >The use of Mexican xaxtle as leavening agent in Italian straight dough bread making to produce pulque bread
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The use of Mexican xaxtle as leavening agent in Italian straight dough bread making to produce pulque bread

机译：使用墨西哥Xaxtle作为意大利直汤面包的疯狂药物制作猛拉面包

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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 physical chemical 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.
机译：传统上，“平面面”在墨西哥生产的是Xaxtle的起动器培养。 与小麦粉，牛奶，鸡蛋，人造黄油和蔗糖混合在一起。 这种典型面包的高营养价值，其特征在于血糖指数的低血糖指数以及高浓度的几种益生元化合物以及植酸酶，似乎是由于Xaxtle作为升降剂的使用。 该研究的目的是确定面团中的面团的微生物组成和面包的物理化学特性，以便在意大利工匠面包制造商一般采用的传统方案之后，使用Xaxtle作为直接面团面包制作中的起动培养物。 根据讨论的实验证据，可以得出结论，冻干Xaxtle可以在面包制剂中作为起动培养，并且在面团成熟期间开发的微生物关联的特征在于酵母和乳酸菌菌株的存在。

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