<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1405-3195</journal-id>
<journal-title><![CDATA[Agrociencia]]></journal-title>
<abbrev-journal-title><![CDATA[Agrociencia]]></abbrev-journal-title>
<issn>1405-3195</issn>
<publisher>
<publisher-name><![CDATA[Colegio de Postgraduados]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-31952016000200183</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Evaluación de sedimentos de pulque (xaxtle) como cultivo iniciador para obtener un producto de panificación de bajo índice glucémico]]></article-title>
<article-title xml:lang="en"><![CDATA[Evaluation of pulque sediment (xaxtle) as a starter culture in order to obtain a low glycemic index baked product]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres-Maravilla]]></surname>
<given-names><![CDATA[Edgar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Blancas-Nápoles]]></surname>
<given-names><![CDATA[J. Alejandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vázquez-Landaverde]]></surname>
<given-names><![CDATA[P. Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cristiani-Urbina]]></surname>
<given-names><![CDATA[Eliseo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mayorga-Reyes]]></surname>
<given-names><![CDATA[Lino]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Pardo]]></surname>
<given-names><![CDATA[M. Elena]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Politécnico Nacional Escuela Nacional de Ciencias Biológicas Departamento de Ingeniería Bioquímica]]></institution>
<addr-line><![CDATA[D. F. ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Politécnico Nacional Unidad Querétaro Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada]]></institution>
<addr-line><![CDATA[ Querétaro]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma Metropolitana Unidad Xochimilco Departamento de Sistemas Biológicos]]></institution>
<addr-line><![CDATA[D. F. ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2016</year>
</pub-date>
<volume>50</volume>
<numero>2</numero>
<fpage>183</fpage>
<lpage>200</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-31952016000200183&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-31952016000200183&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-31952016000200183&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: El pan de pulque es un alimento tradicional mexicano que resulta de la fermentación por bacterias ácido lácticas (BAL) presentes en el pulque o en sus sedimentos xaxtle. El objetivo de este estudio fue evaluar el xaxtle como cultivo iniciador en la fermentación de masas para panificación con el objetivo de obtener pan con índice glucémico bajo. Mediante pruebas fenotípicas y genotípicas se identificaron bacterias del género Lactobacillus y levaduras del género Saccharomyces, como microorganismos predominantes en el xaxtle. La metodología de superficie de respuesta se usó para obtener la cantidad óptima de xaxtle liofilizado, 3 g (~108 UFC·g-1) y el tiempo óptimo (90 min) de fermentación de la masa, considerando el valor D-óptimo del software Design Expert. La microestructura de la miga del pan fermentado con xaxtle mostró hidrólisis parcial de la matriz proteínica, conformada por gliadinas y gluteninas. Además, el contenido de almidón total y almidón disponible del pan con xaxtle disminuyó 9.8 % con respecto al pan elaborado con S. cerevisiae (p=0.03) y el almidón resistente fue similar en ambos productos (p=0.073). La fermentación con xaxtle redujo el contenido de almidón hidrolizado en el pan aproximadamente 4 %, clasificándose como un pan de índice glucémico bajo. Por lo tanto, el uso de xaxtle como cultivo iniciador en la fermentación de masas para panificación, favoreció la reducción del índice glucémico debido a la acción de los microorganismos presentes en el mismo.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: Pulque bread is a traditional Mexican product that results from the fermentation by lactic acid bacteria (LAB) present in pulque or in its sediments (xaxtle). The objective of this study was to evaluate xaxtle as a starter culture in the fermentation of bread dough in order to obtain a low glycemic index baked product. Phenotypic and genotypic tests are used to identify bacteria of the genus Lactobacillus and yeasts of the genus of Saccharomyces as predominant organisms in xaxtle. Surface response methodology was used to obtain the optimum amount of lyophilized xaxtle, 3 g (~108 UFC·g-1) and the optimum time (90 min) of fermentation of the dough, considering the value D-optimum of the software DesignExpert. The microstructure of the bread dough fermented with xaxtle showed a partial hydrolysis of the protein matrix, conformed by gliadins and glutenins. Furthermore, the total starch content and available starch of the bread with xaxtle decreased by 9.8 % with respect to the bread made with S. cerevisiae (p=0.03) and the resistant starch was similar in both products (p=0.073). Fermentation with xaxtle reduced the hydrolyzed starch content in bread by approximately 4 %, thus classifying the product as low glycemic index bread. Therefore, the use of xaxtle as a starter culture in the fermentation of bread dough favored the reduction of the glycemic index due to the action of the microorganisms present.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Lactobacillus]]></kwd>
<kwd lng="es"><![CDATA[levaduras]]></kwd>
<kwd lng="es"><![CDATA[panificación]]></kwd>
<kwd lng="es"><![CDATA[índice glucémico]]></kwd>
<kwd lng="en"><![CDATA[Lactobacillus]]></kwd>
<kwd lng="en"><![CDATA[yeasts]]></kwd>
<kwd lng="en"><![CDATA[bread]]></kwd>
<kwd lng="en"><![CDATA[glycemic index]]></kwd>
</kwd-group>
</article-meta>
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