John Myers
A cikin 2014, UNESCO ta amince da al'adar burodin Jamus a matsayin al'adun Jamus da ba za a iya gani ba saboda bambancinsa na musamman. Za mu nuna muku irin nau'in burodin Jamus da ke cikin wannan al'adar burodi da kuma yadda ake shirya su a al'ada!
Sama da nau'in burodi 300
Ana yin irin burodin Jamus ne ta hanyar amfani da fasahohin fasaha na gargajiya kuma ya ƙunshi wasu mahimman abubuwan halitta. Bambance-bambancen nau'ikan shine sakamakon nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan hanyoyin samarwa, da kuma amfani da tsarin tanda iri-iri. Akwai nau'ikan burodi iri-iri da ake toyawa a yanayin zafi daban-daban da yanayin zafi. Gabaɗaya akwai nau'ikan burodin gida iri-iri, waɗanda ba a san ainihin adadinsu ba.
Idan ba tare da fasaha na zamani da Intanet ba, babu wani taƙaitaccen bayani a kan dukkanin nau'in burodin Jamus. Rubuce-rubucen da aka tarwatsa sun ba da izini fiye da ƙididdiga. Irin wannan kiyasin an gudanar da shi ne ta Cibiyar Nazarin Haɓaka, Dankali da Fat (magabacin Cibiyar Max Rubner, Cibiyar Bincike ta Tarayya don Abinci da Abinci) shekaru da yawa da suka wuce. Wannan ya haifar da nau'in burodin Jamusanci iri 300, adadin da ba a taɓa bincika ba amma har yanzu ana yawan ambato shi a cikin kafofin watsa labarai a yau. Masana sun so su san ƙarin, don "Rikodin Duniya na Gurasa" a cikin 2005, fiye da nau'in burodi 1000 an rubuta su tare da damar dijital na zamani. Ba a tantance ko nawa ne ainihin biredi na fasaha ba, domin akwai matsala wajen kirga nau’in burodin.
Bambanci ta hanyar sabbin hanyoyin masana'antu
A cikin shekarun baya-bayan nan, sana'ar gargajiya da yawa an maye gurbinsu da hanyoyin masana'antu cikin sauri. A cikin samar da al'ada, ana shirya kullun burodi na dogon lokaci kuma a matakai daban-daban kuma a bar su a huta kafin yin burodi, wani lokacin kuma na dogon lokaci. Akwai nau'ikan nau'ikan nau'ikan burodi da yawa (tare da kayan yaji na musamman kamar caraway, burodin biki mai yawan kalori, da sauransu).
Idan additives na aiki sun tabbatar da cewa za a iya sanya kullun burodi nan da nan a cikin tanda, to, yana da ma'ana don gasa bambance-bambancen da ba su da iyaka: za'a iya raba kullu da kuma sanye take da sinadarai na musamman ba tare da tsoma baki tare da ripening na gurasar ko wasu ayyukan aiki ba, inda burodi dole ne a bar shi kadai. Za a iya sauya girke-girke cikin sauƙi saboda sakamakon wannan tsari na yin burodi da sauri ba ya haɓaka cikakken ɗanɗanon burodin mai fasaha na gaske ko ta yaya.
Shi ya sa ake tayin mishmash kala-kala a yau:
- Gurasar Jamus na ainihi
- Gurasar burodi da kullu waɗanda kawai suke nuna cewa an shirya su bisa ga ka'idodin ciniki
- sabbin fasahohin burodi da yawa waɗanda ke canzawa kullun a wasu masu yin burodin Fix.
Rijistar burodi na ƙungiyar masu yin burodi yanzu ta lissafa abubuwan da ake kira “ƙwarewar burodi” maimakon nau’in burodi. Domin zai zama bisa hukuma a raba sana'ar gargajiya da sabbin membobin gidan burodi. Sama da ƙwararrun burodi 3200 yanzu an jera su, waɗanda masu yin burodin ke shigar da su da kansu. Babu wanda ya san yawancin waɗannan gurasar Jamusanci na gaske, amma masu sana'a masu sana'a suna karuwa a ko'ina.
Jerin burodin Jamus
A cikin ka'idodin jagora na Littafin Abinci na Jamus (DLMB), an raba gurasa zuwa manyan 17, ƙungiyoyin gargajiya na al'ada bisa ga hatsi da aka yi amfani da su da kuma tsarin masana'antu, halaye na wajibi da kaddarorin da kowannensu ya bayyana. Idan kun san wane nau'in rukuni na nau'in burodin yake, kun san manyan abubuwan da ke cikin wannan nau'in. Anan akwai nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan biredi / hanyoyin yin burodin gargajiya da aka fi sani da su:
Gurasar alkama ko farar burodi
Sinadaran bisa ga DLMB: Aƙalla 90% na garin alkama
Shirye-shiryen gargajiya: yisti mai girma, nau'ikan shirye-shiryen da yawa daga yin burodi a cikin kwano zuwa braiding suna shafar dandano.
Nau'in:
- Farin burodin Jamus / akwatin farin burodi
- Harshen Jamusanci na Italiyanci ciabatta ko Provencal fougasse, duka tare da man zaitun
- Fassarar Jamusanci na leburbread daga al'adu daban-daban
- Gurasar Raisin (Mares, Kloben, Klaben)
- sanda farin burodi
Gurasar alkama mai gauraye
Sinadaran bisa ga DLMB: Fiye da 50 kuma ƙasa da 90% na garin alkama
Shiri na al'ada: tare da babban adadin alkama kawai tare da yisti, yawancin hatsin hatsi, yawancin yisti, da miya. Hakanan akwai nau'ikan nau'ikan gurasar alkama da yawa (nau'i daban-daban) na gaurayewar burodin alkama saboda kullu mai yawan gaske na garin alkama gabaɗaya yana da sauƙin siffa da ƙima.
Nau'in:
- Gurasa na ƙasar Faransa
- Rabin da rabi
- Gurasa mai kyau na Hamburger (tare da man shanu)
- Gurasar Kassel
- gurasar ɓawon burodi
- Munsterland maza
- rose mares
- Gurasar Swiss
- Gurasa mai gauraya mai dauke da furotin kamar burodin lupine, burodin furotin
- Gurasa na musamman kamar burodin dankalin turawa na Thuringian, burodin kabewa, burodin kirji, burodin man shanu
Rye burodi
Sinadaran bisa ga DLMB: Aƙalla 90% gari na hatsin rai
Shirye-shiryen gargajiya: Za a iya toya kullun Rye ne kawai ta hanyar ƙara acid, bisa ga al'ada wannan acid ana ƙara shi ne kawai ta hanyar tsami (daga ruwa, gari, zafi, da lokaci). Kullun yana ba wa burodin ɗanɗano mai daɗi, ɗanɗano mai ɗanɗano kuma yana sa ya fi ɗorewa fiye da burodin alkama.
Nau'in:
- manoma gurasa
- Berlin kasar burodi
- Frankenloaf
- gurasar hatsin malt
- Spessart ɓawon burodi
Gurasa Rye mai gauraya
Sinadaran bisa ga DLMB: Fiye da 50 kuma ƙasa da 90% gari na hatsin rai
Shiri na al'ada: Anan, ɗanɗano mai ɗanɗano na hatsin rai yana laushi ta hanyar ƙara garin alkama, tare da yawan alkama, yawanci ana amfani da yisti. Gurasar hatsin rai da gurasar hatsin da aka gauraye galibi ana toya su da santsi a cikin sassauƙan kyawon tsayuwa ko kuma a huda su a saman. Tare da wannan mashahuriyar ƙungiyar burodi, an adana ragowar yanki mai tsawo: a kudancin Jamus, ana sayar da siffofi masu yawa; a arewa karin dogon burodi.
Nau'in:
- Gurasar tsohon manomin Jamus
- Altmark gurasa
- Bavarian gidan burodi
- kunci biyu
- Gurasa Eifel
- gurasar sha'ir
- gurasa gurasa
- Kasashen Hesse
- burodin ƙasa
- Gurasar Malfa tare da garin malt na sha'ir 10%.
- gurasar karas
- Paderborn gurasar manomi
- Gurasar Silesia
Daban-daban na al'ada da sababbin nau'ikan burodin Jamus "oscillate" tsakanin gurasar alkama da gauraye gurasar hatsin rai, watau ana gasa su cikin bambance-bambancen tare da karin gari na alkama ko fiye da garin hatsin rai, egeg:
- Bavarian gidan burodi
- gurasar giya
- Gurasar burodi (yankakken, gasasshen hazelnuts, abincin waken soya, tsaba sunflower)
- Gurasa na goro tare da gyada, hazelnuts, da sauran kwayoyi
- burodin zaitun
- Gurasar Black Forest
- Gurasar Ƙasar Westerwald
Dukan Gurasar Alkama
Sinadaran bisa ga DLMB: Akalla 90% hatsin rai da alkama dukan kayayyakin hatsi; A cikin yanayin "gurasar hatsin rai" a kowace rabo, a cikin yanayin "gurasar alkama hatsin rai" fiye da kashi 50 cikin dari na kayan alkama, a cikin yanayin "gurasar hatsin rai na alkama" fiye da kashi 50 na kayan hatsin rai. Aƙalla kashi biyu bisa uku na ƙarar acid dole ne ya fito daga miya.
Shiri na al'ada: burodin gama gari ana yin shi daga niƙasassu zuwa ƙasa na hatsi, ruwa, yisti, da/ko miya da gishiri. Wani lokaci ana ƙara kayan yaji, kuma akwai bambance-bambancen da yawa da aka sani ta fuskar sura, dandano, da tsari.
Nau'in:
- gurasa gurasa
- Baƙar fata (ba koyaushe ba ne ainihin burodin abinci na gaske ba, burodin duhu da aka yi daga hatsi ba tare da ƙwayar cuta ba kuma ana kiran wannan)
- Gurasa iri-iri na kabewa
Gurasar alkama na gari
Sinadaran bisa ga DLMB: Aƙalla 90% dukan kayayyakin alkama
Shiri na al'ada: duba gurasar abinci
Nau'in:
- Gurasa Alkama na Chia
- gurasar alkama
- Gurasa Alkama na Gyada
- Gurasa mai tsami na alkama
Gurasar hatsin rai gabaɗaya
Sinadaran bisa ga DLMB: Akalla kashi 90% na kayan hatsin hatsi gabaɗaya, kuma aƙalla kashi biyu bisa uku na ƙara acid dole ne su fito daga miya.
Shiri na al'ada: duba gurasar abinci
Nau'in:
- gwanin ban sha'awa
- Rhenish baki burodi
- gurasar ruwan 'ya'yan itacen hatsin rai
Gurasar hatsi gabaɗaya ko gurasar hatsi tare da sauran hatsi
Sinadaran bisa ga DLMB: Akalla kashi 20% na kayayyakin hatsi na “sauran nau’in hatsi”, jimlar aƙalla kashi 90% na samfuran hatsi gabaɗaya, kuma aƙalla kashi biyu bisa uku na ƙara adadin acid daga kullu.
Shirye-shiryen gargajiya: kamar gurasar abinci
Nau'in:
- Gurasar hatsin hatsi
- Gurasar sha'ir gaba ɗaya
Cikakken Gurasa
Sinadaran bisa ga DLMB: Akalla 90% hatsin rai da grist alkama; A cikin yanayin "gurasar hatsi" a kowane nau'i, a cikin yanayin "gurasar hatsin hatsi" fiye da 50% grated alkama, kuma a cikin yanayin "gurasar hatsin alkama" fiye da 50% na hatsin rai.
Shiri na al'ada: Gasa gwangwani shine yankakken hatsi wanda aka cire shukar kafin a nika. Yana da mahimmanci a nan cewa ana sarrafa grist ɗin sabo kuma mai yin burodi yana yin aiki da kullu na tsawon lokaci da ƙarfi don duk barbashi na kwasfa na iya kumbura da kyau. Ana yin burodi gabaɗaya a al'adance azaman burodin ɗakin tururi, watau ana yin tururi a cikin tanda da ba za a iya rufewa ba kuma ana yin gasa na sa'o'i a matsakaicin zafin burodi na digiri 100. Ta wannan hanyar ba sa haɓaka ɓawon burodi kuma suna riƙe yawancin bitamin masu zafin zafi.
Nau'in:
- Gurasa burodi tare da m, matsakaici-launin ruwan kasa ɓawon burodi da kuma tare da m
- Cikakken burodi tare da sifa
Dukan Gurasar Alkama
Sinadaran bisa ga DLMB: Aƙalla 90% na garin alkama
Shiri na al'ada: duba gurasar abinci
Nau'in:
- Gurasar Graham (gurasar akwatin da aka yi da gari mai kyau na alkama ba tare da ƙara gishiri, yisti, miya ba, furotin mai yawa + ko kadan acid)
- Cikakken gurasar alkama tare da miya
Rye gurasa gurasa
Sinadaran bisa ga DLMB: Akalla 90% na hatsin rai
Shiri na al'ada: Dole ne a ƙarfafa kumburin kullu fiye da sauran gurasar abinci. Matsakaicin abincin, da tsayin kullu ya kumbura don burodin ya sami ɗanɗano mai ɗanɗano da ɗanɗano mai ƙarfi.
Nau'in:
- Brandenburg burodin gama gari
- Hamburger burodin baki
- Gurasar Oldenburg
Punƙwasawa
Sinadaran + shirye-shirye bisa ga DLMB: Akalla kashi 90% na hatsin rai da/ko abinci na hatsin rai, mafi ƙarancin lokacin yin burodi sa'o'i 16, lokacin yin daga abincin nama, aƙalla kashi biyu bisa uku na ƙara acid dole ne ya fito daga miya.
Shirye-shiryen gargajiya: gurasar ɗakin tururi, duba gurasar alkama
Nau'in:
- Westphalian Pumpernickel (Kariyar Geographically)
Gurasa Gurasa
Sinadaran bisa ga DLMB:
- Gurasa-Bread: Akalla 90% gari na alkama
- Gurasar alkama na gama gari: Aƙalla kashi 90% na kayayyakin alkama, kuma aƙalla kashi biyu bisa uku na kowane ƙara acid dole ne ya fito daga miya.
- Gauraye Alkama Toast: Fiye da 50% kuma ƙasa da 90% garin alkama
- Garin Rye Toast: Fiye da 50% kuma ƙasa da 90% na hatsin rai
- Gurasa na gari: Akalla kashi 90% na kayayyakin alkama/ hatsin rai a kowane rabo, ƙara acid dole ne ya zama aƙalla kashi biyu bisa uku na tsami.
Shiri na Gargajiya: Ana gasa burodin gasa a cikin kasko mai kyau tare da rufi mai kyau don kiyaye ɓawon burodi.
Nau'in:
- gurasar man shanu
- toast da aka rubuta
- Toast na hatsi (tsohon gwangwani da yawa)
- Raisin toast
- Hot Dog Toast
Gurasa gurasa
Sinadaran + shiri bisa ga DLMB:
Crispbread: Zai iya ƙunsar abincin nama, gari mai cike da nama, garin hatsin rai, alkama, sauran hatsi + gaurayawan hatsi, da sauran abinci. Busasshen gurasar dole ne a yi yisti da yisti, da ɗanɗano mai tsami, da kuma iska ta hanyar jiki ko wasu hanyoyin, ba ta hanyar extrusion mai zafi ba (hanyar latsa injin). Gurasar da aka gama dole ne ya ƙunshi matsakaicin danshi 10%.
Sauran busassun busassun gurasa: Dole ne ya dace da buƙatun ƙirƙira amma ana iya yin shi ta hanyar zafi mai zafi.
Nau'in:
- Da yawa a cikin bangarorin biyu saboda ana iya shigar da abubuwan da ke cikin sauƙi kuma a kiyaye su da kyau saboda ƙarancin ɗanɗano, alal misali, sesame, mjölk, hatsin rai, ƙwanƙwasa ƙwanƙwasa, dukan hatsi, chia, da speled, sauran abubuwan ƙari kamar tumatir da mozzarella, cuku. da irin kabewa, tumatir, da Basil.
Gurasa mai yawan hatsi, burodin hatsi uku, burodin hatsi huɗu, da dai sauransu.
Sinadaran bisa ga DLMB: Aƙalla nau'in gurasa ɗaya, aƙalla nau'in hatsi guda ɗaya, da jimillar nau'in hatsi iri uku ko fiye, kowanne yana ɗauke da aƙalla 5%. No. 15 yana aiki daidai da gasasshen gasasshen hatsi da yawa.
Shirye-shirye na al'ada: Dangane da nau'in hatsi mai mahimmanci, nau'in ya samo asali daga nau'i na rukuni daban-daban.
Gurasar hatsi, gurasar shinkafa, gurasar masara, gurasar gero, gurasar buckwheat, gurasar sha'ir
Sinadaran bisa ga DLMB: Aƙalla kashi 20% na kowane nau'in hatsi ("wasu" na nufin hatsi da kuma co. sabanin gurasar hatsin alkama, speled da hatsin rai)
Shirye-shirye na al'ada ya dogara da iri-iri: gurasar oat an gauraye shi da alkama, asalin gurasar buckwheat na Arewacin Jamus an toya shi ne daga hatsin rai, alkama, da miya, amma ba a sayar da shi ba a yau (fiye da buckwheat fiye da abinci marar yisti ana yin shi daga sitaci masara. , guar danko, ferment masara mara alkama, mai, sukari, yisti da ɗan buckwheat gari a wurare dabam dabam).
Gurasar da aka yi magana, burodin triticale
Abubuwan da aka haɗa bisa ga DLMB: Aƙalla 90% samfuran siffa/ triticale
Shirye-shiryen gargajiya: An manta da asali na gargajiya na gargajiya na burodin da aka yi da shi har yau kowane mai yin burodi yana toya nasa biredi. Daga lokaci zuwa lokaci ana yin wannan biredi na al'ada, amma sau da yawa kuma ana haɗe gurasar sifafi ko gauraye burodin alkama tare da siffa. Babu wani shiri na gargajiya don gurasar triticale saboda triticale sabon nau'in alkama ne da hatsin rai. Saboda abubuwan da ake yin burodi sun tabbatar da cewa ba su da kyau, da wuya ana gasa kowane triticale mai tsabta, amma gauraye alkama ko gurasar hatsin rai tare da triticale.
Jagororin sun ayyana wasu ƙarin bayani waɗanda zasu iya ƙarawa (ba maye gurbin) ƙirar (tallace-tallace) waɗanda aka bayyana da kuma ayyana wasu kaddarorin:
- Gurasar tanderun dutse: turawa ko turawa (= taɓawa a cikin tanda) kawai gasa a kan tiren yin burodi da aka yi da na halitta da/ko dutsen wucin gadi, fireclay, ko wasu kayan da ba na ƙarfe ba.
- Gurasar da aka yi da itace: turawa ko turawa a cikin tanda da aka kunna kai tsaye, ɗakin yin burodi da aka yi da dutse / abu mai kama da dutse, itace na halitta a matsayin mai.
- Gurasa na sha'ir, burodin sha'ir: Guda na kullu da aka kunna a cikin bude wuta zuwa yanayin speckles (= sha'ir)
- Gurasa na Ham: Gurasa na hatsin rai / gurasar hatsin rai (ba tare da naman alade ba), a cikin siffa mai ma'ana, an tura / gasa a cikin gwangwani, musamman mai dadi da ƙanshi.
Ƙarin sinadaran
Bisa ka'idodin Littafin Abinci na Jamus, burodin Jamus ya ƙunshi ƙasa da 10% mai da / ko nau'in sukari zuwa kashi 90% na hatsi da/ko kayayyakin hatsi, wannan ya shafi kowane nau'in burodin Jamus.
Bugu da ƙari, gurasar hatsi mai tsabta, yawancin gurasa na musamman tare da wasu kayan abinci an ambata a sama. Don "kayan aikin tantance darajar"
- man shanu
- madara
- madarar furotin
- man shanu
- yogurt
- kefir
- whey
- Quark
- alkama yar ƙwaya
- linse
- sesame
- sunflower tsaba
- kwayoyi
- Poppy
- sauran albarkatun mai
- Raisins/sultana
- currants
- bran mai cin abinci
- fiber maida hankali
- grits
jagororin sun kayyade mafi ƙarancin ƙima idan nau'in burodin ana kiran su. Idan wasu abubuwan dandanon daɗin ƙanshi sun ba da nau'in burodin ƙwararrun burodin halayensa na musamman, dole ne a sami isasshen su a cikin burodin don abubuwan musamman su bayyana "a fili a zahiri" ko don samun ƙimar sinadirai-jiki.
Ba zato ba tsammani, binciken ƙananan masana'antun bakeries yana da daraja ta hanyoyi da yawa: gurasar alkama na gaske na iya samun stale (bread casserole, dumplings), ainihin gurasar hatsin rai kadan, amma ba daga cikinsu ba zai yi kyau idan an adana shi daidai.
