Qee cov neeg hais tias nws zoo, Txawm rau cov neeg nrog Celiac ... Tab sis nws puas yog?
Txawm tias koj tau nyeem hauv Internet los, cov zaub mov uas muaj suab thaj los ntawm ib qho gluten nplej (hom qoob mog, barley, los yog rye) yuav ua rau koj mob yog tias koj muaj kab mob kev nkeeg lossis tsis muaj kabmob glutens.
Cov kua txiv hmab txiv ntoo muaj peev xwm muaj tsawg dua gluten hauv nws vim kev fermentation uas ua rau nws saj qaub, tab sis nws yuav tsis ntsib leej twg lub ntsiab lus ntawm gluten-dawb , uas nyob rau hauv Teb Chaws Asmeskas yog tsawg tshaj li 20 feem ntawm ib lab ntawm gluten .
Ib zaj lus qhia ceev chemistry yuav pab tau.
Ua kom muaj cov zaub mov qaub ncaug, koj ntxiv cov kab mob keeb kwm - feem ntau yog ua los ntawm ntau hom kab mob poov xab nrog rau lactobacilli, uas yog hom kab mob hauv cov kab mob - rau koj cov khob cij. Tom qab ntawd koj cia tag nrho sib tov zaum kom txog thaum lub mov paj nce, thiab pib nrog ci.
Qhov no pib kab lis kev cai ua rau lub khob noom cookie nce li cov neeg ua mov ci cov poov xab - ob qho tib si ua rau fermentation nyob rau hauv lub khob cij sib tov, thiab cov roj byproducts ntawm fermentation yog dab tsi ua rau lub mov paj nce. Txawm li cas los xij, cov tsiaj qus nqaj thiab lub lactobacilli nyob rau hauv lub sourdough impart ib denser xav thiab ib tug qaub saj mus rau lub khob cij ... li no lub sij hawm "sourdough."
Vim li cas cov neeg hais tias Sourdough yog Gluten-dawb?
Txoj kev fermentation rau sourdough mov ci ntais qis hauv gluten nyob rau hauv lub hmoov. Nco ntsoov tias kuv hais tias cov neeg - cia siab rau kuv, nws tsis txaus los muab lub khob cij txawm ze ze ua gluten dawb.
Cov lus ntes ncig ntawm cov zaub mov ua ib qho kev xaiv rau kev ua cov qhob nplej raws li glutens dawb los ntawm kev tshawb nrhiav tsis ntev los no.
Cov kev tshawb xyuas no tau ntsia seb puas muaj cov kabmob sourdough lactobacilli thiab cov poov xab yuav ua rau cov gluten hauv cov hmoov nplej kom tag nrho yog tias muaj sijhawm txaus los ua haujlwm rau lawv cov khawv koob. Cov txheej txheem ntawm kev tawg ntawm cov khoom ua rau cov khoom tawg yog hu ua "hydrolysis".
Hauv ib txoj kev tshawb nrhiav, cov neeg uas muaj tus kab mob celiac tau raug xa mus rau ib qho ntawm peb pab pawg.
Thawj pawg tau noj zoo nkauj txheem gluten-y mov ci, uas muaj 80,127 feem ntawm ib lab ntawm gluten nyob rau hauv nws (nco ntsoov, tsawg tshaj li 20 ppm yog xam "gluten-dawb"). Cov pab pawg thib ob tau noj mov nrog cov khob cij uas muaj cov hmoov nplej uas tau siv lub tshuab "feem ntau" - lub khob cij uas muaj 2,480 ppm ntawm gluten hauv nws (zoo, tab sis tsis zoo txaus). Thiab cov pab pawg neeg thib peb noj tag nrho hydrolyzed qhob cij, uas muaj 8 ppm ntawm seem gluten nyob rau hauv nws.
Ob tug ntawm cov neeg uas tau haus cov khoom noj haus tau txiav txim siab ntxov vim yog cov kab mob cereac mob dua tshiab, thiab txhua tus neeg hauv pawg ntawd tau kuaj cov kab mob ntshav qab zib thiab cov atrocophy at phem. Ob tug neeg uas noj cov mov theem nruab nrab nrog 2,480 ppm ntawm gluten nyob rau hauv nws tsis muaj cov tsos mob tab sis tau tsim qee tus atrocos villous. Tab sis tsib tug neeg uas tau noj cov mov mog tag huv si tsis tau muaj cov tsos mob thiab tsis muaj kev qhia txog kev noj tshuaj gluten, ib qho.
Obviously, qhov no yog qhov kev tshawb fawb me me, thiab nws tsis deb ntawm kuj. Tab sis lwm cov kev tshawb fawb yuav rov qab nws cov lus xaus. Ib qhov project thib ob ntawm cov me nyuam yaus thiab cov hluas uas tau txheeb xyuas cov kab mob thiab cov uas tsis muaj cov tsos mob ntawm cov zaub mov tsis pub noj haus thiab mus txog tib qho kev txiav txim: sourdough wheat bread ua nrog cov txheej txheem loj heev fermentation seemed muaj kev nyab xeeb, tsawg kawg hauv pawg xeem ntawd.
Cov kev tshawb fawb ntxiv tau tshawb txog tias hom kab mob qog lactobacilli thiab poov xab tej zaum yuav ua hauj lwm zoo tshaj plaws los rhuav tshem cov gluten hauv khob cij hmoov.
Li no Puas yog qhov no txhais tau tias kuv yuav noj cov zaub mov Sourdough?
Tsis yog, mas nws yeej tsis! Raws li kuv hais, cov kev tshawb fawb no tau siv ib txoj kev ua tiav kev tsim tawm nrog tsim tshwj xeeb bred ntawm cov poov xab thiab lactobacilli, thiab nws tsis raug muag khoom. Qhov no tsis yog dab tsi koj yuav tau sim nyob hauv tsev, txawm yog.
Cov kws kho mob muab kev koom tes hauv cov kev tshawb fawb tau hais tias kev tshawb fawb ntau dua yog tsim nyog ua ntej lawv tuaj yeem tshaj tawm hom kab hom kabmob sourdough no rau cov neeg muaj kab mob cuas.
Txawm li cas los xij, kev txaus siab hauv cov ntawv no yog siab, yog li ntawd nws yog qhov tseeb tau hais tias peb yuav pom gluten-tshem tawm hom qoob mog sourdough khob cij rau hauv txee tom khw.
Qhov chaw:
DiCagno R. li al. Gluten free sourdough wheat roasted baked goods tuaj yeem tshwm sim rau cov neeg laus cov kab mob kev nyuab siab: txoj kev tshawb no. Ntawv Tshaj Tawm Rau Cov Me Nyuam Mob Gastroenterology thiab Khoom Noj. 2010 Dec; 51 (6): 777-83. doi: 10.1097 / MPG.0b013e3181f22ba4.
DiCagno R. li al. Siv cov kua qaub xaiv ntawm Lactobacillus rau kev tshem tawm gluten thiab mus pab kho cov khoom noj haus ntawm glutens tsis pub mov noj. Phau Qhia Txog Kev Tiv Thaiv Ntawm Khoom Noj. 2008 Jul; 71 (7): 1491-5.
Greco L. li al. Kev nyab xeeb rau cov neeg mob uas muaj kab mob celiac uas muaj cov khoom noj uas ua los ntawm hom qoob mog hmoov hydrolyzed thaum cov zaub mov ua. Clinical Gastroenterology thiab Hepatology. 2011 Jan; 9 (1): 24-9. doi: 10.1016 / j.cgh 2010.09.025. Lub Tsib Hlis 2010 Oct 15.