5 curious facts you should know, according to UNAM

If something is not missing in Mexican kitchens, it is the pan. According to data from the National Chamber of the Bakery Industry (CANAINPA), the annual consumption of pan is 33.5 kilos per person, with white bread being the most sold in the country and, among the most popular is roll of which we are going to tell you some fun facts that you surely did not know.

And because of its versatility, the roll It has literally been on everyone’s lips at some point in their lives, whether in molletes, capirotadas, together with an atole or a very sparkling chocolate.

Beyond its flavor and all the combinations it can have, the Nutrition Coordination of the Child Development Center (CENDI) of CU and the ONEtook on the task of collecting some data on this pan. Are they used to scare? Where did it come from? Here we tell you everything!


Photo: Pixabay

The bolillo was born by chance

The roll is he pan Quintessential savory: It’s cheap, easy to make, crispy on the outside, soft on the inside, and with a mythical origin story:

The book “Wheat in Mexico” tells us that this pan It emerged during the colony, when the Spanish introduced cereals and technology such as mills. Oral accounts say that Juan Garrido, servant of Hernán Cortés, found three wheat grains in a sack of rice, he planted them on a plot of land near Rivera de San Cosme, in what is now CDMX, and as a result of this, wheat production was born in the country. That was the first step to have the roll as we know it:

It was not until the end of the 19th century, during the Porfiriato, that the pan got popular. The influence that France had in the country those years also included the kitchen and one of the recipes that were rescued from the tradition of that country was the roll. The creation of him is quite curious.

The most popular story about the birth of the roll is that its creator was precisely a Frenchman, the baker of the court of Maximilian of Habsburg, Camila Pierotte.

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Photo: Pixabay

Camille Pirotte, the Birote, for the Mexicans

According to historians, the creator of the bolillo is Camillo Pirotte. Does the last name not sound familiar to you? Well, believe it or not, mispronouncing it baptized one of the panels most traditional in the country.

After several failed tests with the same type of dough, chef Camille gave up and let it rot, which caused the wheat to ferment, acting as yeast, which led to the creation of the bread that we know today as office (a kind of roll extended).

The cold bread prepared by the cook was given to poor people, and since most of them did not know how to pronounce the baker’s last name, the bread was named as “Office”.

Also read: 5 tips to make your pressure cooker last longer

The phrase “sells like hot cakes” came out of the bolillo

You’ve probably heard the phrase “sold as pan hot” to refer to a product that flies off the shelves or runs out very quickly. Because its origin is linked to the roll.

In the twentieth century, with the pan already established as the favorite dessert, bakersIn order to outsell their competition, they started selling freshly baked rolls very fast, selling these breads up to every 20 minutes.

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Photo: Pixabay

A bolillo is equivalent to eating 3 corn tortillas

If you love its flavor and you tend to enjoy it at every opportunity, we have bad news for you: a bolillo is equivalent to eating 3 corn tortillas. Yes, as you read, and not only that, it is also equivalent to eating up to 7 and a half cups of popcorn, according to data from the Mexican Equivalent Food System.

In detail a piece of roll of 60 grams contains: 183 calories, 5.7 grams of protein, 39 grams of carbohydrates and 341.4 milligrams of sodium.

Bolillo for fright, is it true?

How many times have we not heard that, to calm a scare, it is enough to take a bite of a rollsince this pan “settles the belly”. The truth is that a scare causes us to secrete adrenaline and cortisol, accelerating our heart rate, tensing our muscles, temporarily altering blood glucose levels and, other times, even generating nausea. Surprisingly, the roll yes it “helps” lighten a scare, but not in the way we usually believe:

First, chew a roll It can serve as a distraction against a scare, but this can be achieved with many other foods, this is where the interesting part comes from. The medical journal Medicina Legal of Costa Rica, carried out an update study of gastric physiology, where it was found that eating a roll it can help stabilize blood glucose, since carbohydrates and fats inhibit the production of gastric acid.

Now you know, if you have a scare, a craving for some drowned cakes, a rich turkey or you want to surprise your friends with curious facts, the roll is the answer.

Also read: Learn to make tamarind taro.

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