Gluten
- Ustvarjalec teme alpine
- Začetni datum
http://www.viva.si/Zdrav-na%C4%8Din-prehrane/5507/Gluten-kje-ga-ni-in-kje-se-skriva
http://www.biosi.si/index.php?sv_path=,491
Sem popravil drugi link, v prvo nekaj ni bilo ok
http://www.biosi.si/index.php?sv_path=,491
Sem popravil drugi link, v prvo nekaj ni bilo ok
Nazadnje urejeno:
https://www.alter.si/tabla/showflat.php/Cat/0/Number/1874958/page/0/fpart/1/vc/1
Študiraj. Veliko "znanja" iz neta je notri
Vprašam lahko aaaa, tnx za povezavo, drugače pa ješ kar je in zmerno, ker če bi tle začel, kaj je zdravo in kaj ne, česa se treba izogibat bi lahko kar črtal vse trgovine, da ne omenjam šamponov, mil, raznih detergentov, salame, hrenovke, siri, maslo, sladke pijače, kompoti, ma nekega dne se bodo še spomnil, kako je kava škodljiva, kako so čaji škodljivi pač kemija, ko se jih šprica, da ne omenjam sadja/zelenjave in pol da bi se glede pšenične, ržene moke šli, da je to nezdravo. Pa dejansko najbolj razširjeno po svetu poleg riža. Nekega dne bodo še pisal, kako je meso škodljivo, pa čeprav ga večina danes priporča uživat, beljakovine....
Naj bi faktor imel tudi sodoben, industrijski način proizvodnje kruha s hitro delujočimi kvasi, kjer mikroorganizmi nimajo dovolj časa, da gluten ustrezno razgradijo:
"So bakers are using more gluten and fermenting very rapidly, compared with traditional fermentation techniques that take up to 12 hours and more. By contrast, the team in Jones' laboratory, located in a rural stretch along Puget Sound has found that the longer the bread rises, the more the gluten proteins are broken down in the finished bread."
http://www.celiac.com/articles...ates/Page1.html
"So bakers are using more gluten and fermenting very rapidly, compared with traditional fermentation techniques that take up to 12 hours and more. By contrast, the team in Jones' laboratory, located in a rural stretch along Puget Sound has found that the longer the bread rises, the more the gluten proteins are broken down in the finished bread."
http://www.celiac.com/articles...ates/Page1.html
Že že ampak, ker sem iz kmetije vem kako se pridela, predela hrano, mleko je najbolj sveže in nepredelano, saj mi kravam ne dajemo nobenih dodatkov, samo seno in silaža in mleko je kakršno je, se ga skuha in to je to.
Salame so tud naravno predelane, sukovi in marmelade domače majo dost sladkorja, v kruh dajem samo moko, kvas, sol, sladkor, olje....
Salame so tud naravno predelane, sukovi in marmelade domače majo dost sladkorja, v kruh dajem samo moko, kvas, sol, sladkor, olje....
Saj vse to je škodljivo, če je preveč In vsega dejanski je preveč, ker vsi po vrsti pretiravamo z vsem.
gluten je vezivo v moki. če ni glutena ni veziva in kruh nebi vzhajal, ker bi se sam vase sesedel. in gluten se ne razgradi. zato so v brezglutenski moki druga veziva.
kruh z manj glutena pa dobiš samo če bi dajal žita ki vsebujejo manj glutena. vrjetno je stopnja glutena odvisna od žita... se ne spoznam toliko na to. recimo ajda ga nima - ampak biloško gledano ajda niti ni žito.
Vem jaz dobro kaj je gluten, ampak če sami celiakarji pravijo, da pri sourdoughu nimajo problemov, bo že kaj na tem, saj vse piše:
This traditional fermentation process begins by “growing” strains of bacteria and yeast together in what bakers call the “starter.” When the flour is then added to the “starter,” the organisms produce enzymes that act on the gluten protein and thus hydrolysis begins. Hydrolysis is the breakdown of larger particles into smaller ones, specifically amino acids. These amino acids are no longer toxic to individuals who are sensitive to gluten.
If you’re familiar with the role that gluten has in baking, you may be wondering why the sourdough bread keeps its structure, even though the gluten structure is destroyed. This is likely because part of gluten protein remains after fermentation and is responsible for holding the sourdough bread’s shape.
This traditional fermentation process begins by “growing” strains of bacteria and yeast together in what bakers call the “starter.” When the flour is then added to the “starter,” the organisms produce enzymes that act on the gluten protein and thus hydrolysis begins. Hydrolysis is the breakdown of larger particles into smaller ones, specifically amino acids. These amino acids are no longer toxic to individuals who are sensitive to gluten.
If you’re familiar with the role that gluten has in baking, you may be wondering why the sourdough bread keeps its structure, even though the gluten structure is destroyed. This is likely because part of gluten protein remains after fermentation and is responsible for holding the sourdough bread’s shape.
