2014年10月24日 星期五
水果天然酵母饅頭和商業酵母饅頭不同的地方? ~ ~ ~ ~ "綠生活小舖" 轉載翻譯
水果天然酵母是每一次製作饅頭時, 都用富含養分的水果酵母來發酵麵糰, 它會產生優勢菌種而排除不良雜菌, 所以天然酵母液較不易像只用老麵糰發酵那樣的易產生雜菌 , 只是偶有微酸風味, 讓不熟悉天然酵母的東方顧客以為是壞掉了. 而事實是因含有較多易消化的乳酸菌關係, 在歐美反而是許多的老店其強調健康特色的象徵.
天然酵母(或酸種天然酵母)饅頭;麵包...對身體的益處
轉載自 http://earthstar.newlibertyvillage.com/fermentedbreads.htm
及利用 Bing 來翻譯
Why Naturally Leavened Bread?
The fermented quality of naturally leavened bread has several healthful advantages over yeasted breads. Yeasted breads are risen very quickly by a refined yeast strain that has been isolated in a laboratory under controlled conditions, using a process we could never duplicate in our kitchens.
In the process of making sourdough bread, during the rising time (called proofing), bran in the flour is broken down, releasing nutrients into the dough. In particular, the phytic acid (phytin) in grain needs to be 90% neutralized in order for the minerals, concentrated in the bran, to be absorbed by the human body. According to the experiments done in Belgium, phytin can be neutralized by natural bacterial action and to a lesser extent, by baking. In naturally leavened bread, the combination eliminates all phytin, while in yeasted bread about 90% remains.
自然發酵麵包的發酵的品質有的健康優點:
(一般商業酵母)發酵的麵包, 是用很快就會上升發酵的精製單一菌株酵母，製程中被隔離在一個實驗室的可控條件下。但在我們的廚房中(指自家培養天然酵母又稱為「複合酵母」(施坤河2003), 來製作麵團麵包，期間發酵上升時間 （稱為打樣）。面粉中的麩皮被分解後，釋放養分變成麵團。尤其是植酸 (菲)... 在糧食中是需要被瓦解的礦物質，主要集中在麩皮，以便 90%的被人體吸收。
在比利時做實驗，植酸鈣可以被天然細菌抵消的和較小的程度上，烘烤。在天然發酵的麵包裡消除了所有的植酸鈣，而在商業酵母發酵的麵包有90%的植酸鈣仍存在其殘骸中。
Furthermore, with sourdough bread, complex carbohydrates are broken down into more digestible simple sugars and protein is broken down into amino acids. Enzymes develop during proofing which are not lost in baking since the center of the loaf remains at a lower temperature than the crust.
It’s the fermentation, partly from lactobacillus, that makes eating good quality bread an aid to digestion of all complex carbohydrate foods including other grains, beans, and vegetables. It helps restore the functioning of the digestive tract, resulting in proper assimilation and elimination. These beneficial bacteria help control candida albicans, whereas baker’s yeast is a pro-candida organism. This is a brown bread that truly is "the staff of life" as it enhances the whole immune system.
此外，用天然酸酵使複雜的碳水化合物, 分解成更易消化的簡單糖,和蛋白質, 被分解成氨基酶. 在過程中成長，並不會在烘烤的過程裡消失。因為麵包的中心部位(比較於面皮部位)會保持在較低的溫度中, 故中心處仍在發酵。它是發酵，使麵包裡易消化的部分來自乳酸菌，它將所有一切複雜的碳水化合物的食物，包括其他的穀物、 豆類和蔬菜飲食的品質變好。它可以説明恢復胃腸道反應、 導致適當的同化和消除的運作。這些有益的細菌説明控制白色念珠菌，而酵母是一種親念珠菌生物。這是一個真正是"工作者的生活"，因為它是增強了整個免疫系統的棕色麵包(或饅頭)。
(簡言之, 促進消化及營養吸收作用進而增強了整個免疫系統)
Allergies?People with allergies to commercially yeasted breads may not have the same sensitivities to naturally leavened whole grain sourdough bread. The cause may be either the wheat and/or the yeast. Often, people who are sensitive to yeasted white bread do not react to whole wheat bread. Others, who are sensitive to whole wheat bread, do not react when the leavening used is natural sourdough starter.
過敏嗎？
對商業發酵麵包過敏的人, 不可能對天然發酵的全麥麵團麵包具有相同的敏感性。原因可能是小麥和/或酵母在通常情況下，那些對發白麵包敏感到的人,並回應於全麥麵包。其他人，對全麥麵包敏感的，使用天然酵母發酵的不會作出過敏反應。
DigestibilityBread and grain-based diets, especially at the beginning, give the illusion that they do not readily digest. Natural leaven bread, because of its inherent beneficial ferments, slowly recreates the population of friendly lactobacillus digestive bacteria in the absorption tract. The end result is a recovery of digestion and proper elimination by the effective action of friendly bacteria. Natural leaven bread provides more stable nutrition than that obtained mechanically by non-fermented (and thus non- pre-digested) bran and other raw or cooked roughage diets, since these only succeed in physically abrading and irritating the colon.
消化率
麵包和以糧食為基礎的飲食，特別是在開始的時候，給人的錯覺是他們不容易消化。天然發酵的麵包(和饅頭)，由於其固有的有益發酵，慢慢地再現了對吸收道友好消化乳酸菌的人口。最終的結果是友益細菌的消化和有效作用的適當消化與恢復。天然發酵的麵包提供比經由非發酵獲得的機械 麩皮（和這樣非預消化）和其他生的還是熟的粗糧的飲食, 具有更穩定的營養，因為唯有這些天然酵母會成功的在身體中研磨和刺激結腸。Modern Breads as a Potential Cause of Cancer
You may be surprised to learn that conventionally yeasted breads have been linked to cancer. True sourdough bread is naturally fermented. It is yeast free and requires several hours to rise before baking. In contrast, conventionally yeasted bread uses a high concentration of an isolated yeast strain to make bread rise within minutes. In an article, published in 1984 in East-West Journal, Ronald Kotsch describes why conventionally yeasted bread contributes to disease.
"In (conventional) yeast fermentation, the starch cells of the bread actually explode. The patterns they form are identical to those of cancer cells. According to French researcher Jean Claude Vincent, the bio-electrical energy of the dough also is identical to that of cancer cells."
German and Swiss researchers concur with Vincent that this fast-acting yeast sends an electrical message to the body for the cells to mimic this exploding replication. This is cancer. Beyond these facts, sourdough bread may win you over by its taste alone. It is wonderful, chewy, old-world bread.
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