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

BACKGROUND
The pulque bread is a traditional Mexican product obtained by fermentation using microflora present only in pulque. In this study, the possibility of creating pulque microbial consortium in laboratory conditions and its applications were evaluated. Laboratory made consortium was compared with one originated with Mexico in bread and pulque production. They were tested in various growth medium systems: pulque made from agave sap and malt extract, Mexican wheat and rye pulque bread, and European wheat and rye bread.


RESULTS
Depending on growth medium, consortiums showed differentiated influence on many factors, such as specific volume, weight loss after baking, soluble proteins, crusts' and crumbs' colors. Indigenous starter increased sensorial acceptance of pulque and Mexican rye bread, decreased pH and increased titratable acidity of the breads at the highest level while laboratory consortia improved sensory acceptance of wheat breads. The laboratory-prepared starter in some cases improved antiradical activity. All pulques possessed similar consumer evaluations. However, malt pulque was the least appreciated beverage.


CONCLUSION
The results show the possibility of creating pulque microbial consortium in the laboratory conditions. Depending on the flour type and the breadmaking technique the use of particular microbial consortium allowed modification of certain physicochemical parameters. In conclusion, it is feasible to modify bread parameter to obtain features corresponding to consumers' demands by using appropriate microflora, pulque or flour type. Moreover, this research describes for the first time rye malt for pulque and rye flour for pulque bread preparation as raw materials. This article is protected by copyright. All rights reserved.