Legume ndiko kunobva mapuroteni anokosha emiti mukudya kwedu, asi kushandiswa kwayo kazhinji kunoperekedzwa nemhedzisiro isingafadzi: gasi. Vanhu vazhinji vanorasa zvekudya izvi nekuda kwe kusagadzikana kwekugaya izvo zvavanogadzira vasinganyatso kuziva chikonzero chechiitiko ichi. Izvo vashoma vanoziva vanhu ndezvekuti kune nzira dzekudzikisa mhedzisiro iyi pasina kusiya yavo zvinovaka muviri zvinobatsira uye, semuenzaniso, vagadzirire nemazvo, sezvakaita kuumbwa kwezvokudya zvine utano.
Kune rimwe divi, chizi, kunyanya mhando dzakadai saEmmental, inozivikanwa nehunhu hwayo magaro. Iyi tsanangudzo haisi chete mubvunzo weaesthetics, asi mhedzisiro ye Inonakidza kuvirisa maitiro. Muchinyorwa chino, tichaongorora zvakadzama zviitiko zviri kuseri kwema legumes uye cheese, zvikonzero zvawo, uye kuti tinganakidzwa sei zvese zviri zviviri zvinofadza. Zvakare, kana iwe uchida kudzidza nezve maitiro ekuchengetedza hutano hwako, tinokurudzira kuti utarise zvimwe Mazano ekuchengeta mhuka dzinovaraidza dzako dziri muchimiro chakanakisa.
Sei nyemba dzichikonzera gasi?
Malegumes akadai sehuku, nyemba, bhinzi nepizi ane oligosaccharides, rudzi rwekabhohaidhireti yakaoma iyo gadziriro yezvokudya zvomunhu haigoni kuputsa zvakanaka. Pakati peizvi, zvinotevera zvinonyanya kukosha: Raffinose, stachyose uye verbascose, mamorekuru mahombe anodarika ari mudumbu.
Chimwe chezvikonzero zvikuru zvekuumbwa kwegasi mumakwenzi ndeye kuvapo kwe oligosaccharides, rudzi rwemacarbohydrates akaomarara akadai seraffinose uye stachyose. Mishonga iyi haigone kugayiwa nema enzymes mudumbu diki remunhu, sezvo isu tisina alpha-galactosidase enzyme inodiwa kuti iparadze. Nokudaro, zvakakosha kuziva zvimwe zvokudya zvinopisa izvo zvinogona kuwedzera mamiriro ezvinhu aya, pamwe nekudzidza nezvazvo zvimwe zvokudya zvakaviriswa.
Kuti usvike ura hwakakura, zvinhu izvi zvinova chikafu chakakwana che utachiona hwemukati iyo inovirisa oligosaccharides, ichigadzira magasi akadai hydrogen, carbon dioxide uye methane. Ndiko kuviriswa kwebhakitiriya uku ndiko kukonzeresa kuvhuvhuta uye kubhururuka mushure mekudya maruva.
Basa re intestinal microbiota
Ura hukuru musha kune nharaunda yebhakitiriya inozivikanwa se ura maruva, iyo ine basa rekugadzira chikafu chisina kudyiwa. Kuumbwa kweiyi microbiota kunosiyana pakati pevanhu, izvo zvinotsanangura kuti nei vamwe vanhu vachiwana zvakawanda Gasi kupfuura vamwe kana vachidya nyemba. Kuti unzwisise zviri nani kusiyana kwezvipenyu zvedu, unogona kuverenga nezvazvo mhuka dzinonyepera kufa kwavo.
Matanho ekuderedza gasi kana uchidya nyemba
Kunyangwe ma legumes ari ane utano, migumisiro yaro inogona kunetsa. Neraki, kune nzira dzakasiyana dzekudzikisa kugadzirwa kwegasi:
- Pre-soaking: Kusiya maruva mumvura kwemaawa akawanda kana usiku hwose kunobatsira kubvisa mamwe oligosaccharides.
- Kuchinja mvura yekubikira: Kubika nyemba nemvura yakachena kunoderedza huwandu hweshuga inovirisa uye inofanana nenzira dzinoshandiswa mukati kugadzirira zvinwiwa zvechinyakare.
- Digestive herbs: Kuwedzera zvinonhuwira zvakadai sekumini, fennel, kana ginger pakubika kwako kunobatsira kuvandudza kugaya. Unogona kudzidza zvakawanda nezvazvo mhando saladhi kuti unogona kugadzirira kuvaperekedza.
- Progressive kutora: Kuunza nyemba zvishoma nezvishoma mukudya kunobvumira hurongwa hwekudya kuti hugadzirise.
Pamusoro pezvo, kuve neruzivo rwekuti tingavandudza sei hukama hwedu pakati pevanhu kunogona kubatsira mumamiriro ekugarisana uko mapeji anodyiwa. Tinokukoka iwe kuti udzidze zvakawanda nezvenyaya iyi pa nzira dzekuvandudza hukama hwevanhu.
Sei mamwe machizi aine maburi?
Emmental cheese nevamwe mhando dzakafanana gadzira maburi nekuda kwekuita kwe propionic acid mabhakitiriya, izvo zvinobereka kabhoni diamoni panguva yekuvirisa. Iyi gasi inobatwa mu cheese mass, ichiumba hunhu cavities. Zvinonakidza kuona kuti sei hindu gastronomy Iyo ine zvakare zvayakanakira mukugadzira cheese, kunyangwe nenzira yainoitwa nayo. kugadzirira kefir.
Zvinhu zvinokonzera kuumbwa kwemakomba
Makore mashoma apfuura, vagadziri veSwitzerland vakaona a kuderedzwa kwehukuru uye nhamba yemakomba muEmmental. Vatsvakurudzi vakawana kuti zviduku zviduku zve hay Mumukaka vaiita semanucleation points paiungana gasi. Nekuvandudzwa kwehutsanana hwekukama, zvimedu izvi zvakanyangarika, zvichikanganisa kuumbwa kwemakomba.
Lactic fermentations uye zvimwe zvinhu mukugadzira cheese
Nzira yekugadzira cheese inosanganisira kuviriswa kwebhakitiriya izvo zvinoshandura mukaka kuita chigadzirwa chine mavara akasiyana uye zvinonaka. Mukuwedzera kune propionic fermentation inogadzira maburi, kune mamwe marudzi akadai se:
- Lactic kuvirisa: Inotarisira acidity mune chizi uye yogati.
- Butyric kuviriswa: Inowanikwa mune yakasimba-yakavhenekerwa cheeses seRoquefort.
Zvinonakidzawo kuona kuti sainzi iri kuseri kwezvokudya zvinokanganisa sei mamwe minda, senge Roman architecture, uko madyiro nemaitiro zvakapesvedzera kuvakwa kwemaguta.
Zvimwe zvekudya zvinogadzira gasi
Legumes handizvo chete zvekudya zvinogona kukonzera gasi. Mimwe mienzaniso inosanganisira:
- Cruciferous miriwo: Makabhichi, makabheji uye broccoli zvine zvinovirisa sulfur makomisheni.
- Anyanisi uye garlic: Iyo yakakwira fructan yemukati inoita kuti zviome kugaya.
- Zvigadzirwa zvemukaka: Muvanhu vane lactose kusashivirira, vanogona kukonzera gasi.
Kushandiswa kwema legumes uye cheeses kunosanganisira kuomarara kwekugaya kunokonzerwa neintestinal microbiota uye kuviriswa kwebhakitiriya. Kugadzirwa kwegasi muma legumes kunokonzerwa nekuvirisa kwe oligosaccharides mudumbu guru, nepo maburi echizi ari mugumisiro webasa rebhakitiriya panguva yekuibva. Kushandisa tricks se kunwisa mbambaira uye nekunzwisisa zviri nani cheese fermentation process, zvinokwanisika kunakidzwa nekudya izvi pasina kugaya kusagadzikana.
