Gari

Garri
Bayanai
Ƙaramin ɓangare na	abinci
Amfani	Cin abinci da Shan giya
Sunan asali	Galí
Nahiya	Afirka
Ƙasa da aka fara	Najeriya
Fabrication method (en)	deep frying (en)
Natural product of taxon (en)	rogo

Fura shine foda da aka yi ta hanyar niƙa hatsi, Tushen, wake, kwayoyi, ko tsaba. Ana amfani da gari don yin abinci daban-daban. gurasa hatsi, musamman gurasar Alkama, shine babban sinadarin burodi, wanda shine babban abinci ga al'adu da yawa. Gurasar masara tana da mahimmanci a cikin abincin Mesoamerica tun zamanin d ̄ a kuma ta kasance abin da ake amfani da shi a Amurka. Rye flour wani abu ne na gurasa a Tsakiyar Turai da Arewacin Turai.

Gurasar hatsi ta ƙunshi ko dai daga cikin endosperm, kwayar cuta, da Bran tare (gurasar hatsi) ko kuma daga cikin endesperm kadai (gurasar da aka tsabtace). Abincin ko dai ana iya rarrabe shi daga gari kamar yadda yake da ɗan ƙaramin girman ƙwayoyin (digiri na raguwa) [ ƙarin bayani da ake buƙata] ko kuma yana da alaƙa da gari; ana amfani da kalmar a hanyoyi biyu. Misali, kalmar masara sau da yawa tana nufin ƙanshi mai laushi yayin da garin masara yana nufin foda mai kyau, kodayake babu layin rarraba.

CDC ta yi gargadi kada a ci gurasar gari ko batters. Rashin gari na iya ƙunshe da ƙwayoyin cuta kamar E. coli kuma yana buƙatar a dafa shi kamar sauran abinci.^[1]

Magana

Kalmar Ingilishi gari asalinsa bambancin kalmar furen ne, kuma kalmomin biyu sun samo asali ne daga Tsohon furen Faransanci ko furen, wanda ke da ma'anar "blossom", da ma'ana ta alama "mafi kyau". Maganar fleur de farine tana nufin "mafi kyawun ɓangaren gari", tunda gari ya samo asali ne daga kawar da abu mai laushi da ba a so daga hatsi yayin niƙa.

Tarihi

Masara ko garin masara ya kasance mai mahimmanci a cikin abincin Mesoamerica tun zamanin d ̄ a kuma ya kasance abin da ake amfani da shi a Amurka. Rye flour wani abu ne na gurasa a tsakiya da arewacin Turai. Shaidar archaeological don yin gari (tsuntsaye na alkama da aka murkushe tsakanin dutse mai sauƙi) ya kasance aƙalla 6000 BC. A cikin 2018, masu binciken tarihi sun ba da rahoton gano shaidar ^[2] na yin burodi a Shubayqa 1, wani wurin farauta da tarawa na Natufian sama da shekaru 14,000 a arewa maso yammacin Jordan. Romawa sune na farko da suka niƙa tsaba a kan ma'adinai. A shekara ta 1786, a farkon zamanin masana'antu, an kammala ma'aikatar gari ta farko, Albion Mills, Southwark, a Landan.^[3] A cikin shekarun 1930, an fara wadatar da wasu gari da baƙin ƙarfe, niacin, thiamine da riboflavin. A cikin shekarun 1940, ma'adanai sun fara wadatar da gari da folic acid an kara su a cikin jerin a cikin shekarun 1990.

Gurasar da aka cire da kuma mai zafi

Wani muhimmin matsala na juyin juya halin masana'antu shine adana gari. Nisawar sufuri da tsarin rarraba mai jinkiri sun haɗu da rayuwar ajiya ta halitta. Dalilin iyakantaccen rayuwar ajiya shine fatty acids na kwayar cuta, wanda ke amsawa daga lokacin da aka fallasa su ga iskar oxygen. Wannan yana faruwa ne lokacin da aka niƙa hatsi; ƙwayoyin ƙwayoyin cuta suna ƙonewa kuma gari ya fara zama mai tsami. Dangane da yanayi da ingancin hatsi, wannan tsari yana ɗaukar watanni shida zuwa tara. A ƙarshen karni na 19, wannan tsari ya yi gajeren lokaci don samar da masana'antu da rarraba. Kamar yadda bitamin, micronutrients da Amino acid sun kasance gaba ɗaya ko kuma ba a san su ba a ƙarshen karni na 19, cire kwayar cutar ta kasance mafita mai tasiri. Ba tare da kwayar cutar ba, gari ba zai iya zama mai tsada ba. Gurasar da aka cire ta zama misali. Rashin lalacewa ya fara ne a yankunan da ke da yawan jama'a kuma ya ɗauki kusan ƙarni ɗaya don isa cikin ƙauyuka.Gurasar da aka sarrafa da zafi ita ce gari inda aka fara raba kwayar cutar daga endosperm da bran, sannan a sarrafa ta da tururi, zafi mai bushe ko microwave kuma a haɗa ta cikin gari.^[4]

Fitarwa

Ana Yin niƙa gari ta hanyar niƙa hatsi tsakanin duwatsu ko ƙafafun ƙarfe. A yau, "dutse-ƙasa" yawanci yana nufin cewa an niƙa hatsi a cikin niƙa inda motar dutse mai juyawa ke juyawa a kan motar dutse, tsaye ko a kwance tare da hatsi a tsakanin.

Ginin zamani

Wikimedia Commons on Gari Roller mills ba da daɗewa ba sun maye gurbin dutse grist mills kamar yadda samar da gari ya haifar da ci gaban fasaha a tarihi, yayin da yunkurin yin gristmills mafi yawan amfani da ƙarancin aiki ya haifar da watermill ^[5] da windmill. Wadannan kalmomin yanzu ana amfani da su sosai don amfani da ruwa da wutar lantarki don wasu dalilai ban da niƙa.^[6] Kwanan nan, an haɓaka injin Unifine, injin tasiri, a tsakiyar karni na 20.

Kayan aikin gona na zamani yana bawa manoma damar yin wasu ko duk nasu niƙa lokacin da ya zo don canza amfanin gonar su zuwa abinci mai laushi don abincin dabbobi. Wannan damar tana da mahimmanci ga tattalin arziki saboda ribar riba sau da yawa tana da ƙanƙanta a cikin aikin gona na kasuwanci wanda adana kudade yana da mahimmanci don zama a cikin kasuwanci.

Rubuce-rubuce

Farin yana dauke da babban rabo na starches, wanda shine ɓangaren carbohydrates mai rikitarwa wanda aka fi sani da polysaccharides. Nau'ikan garin da aka yi amfani da shi wajen dafa abinci sun haɗa da gari mai amfani (wanda aka sani da gari a waje da Arewacin Amurka), gari mai tasowa, da garin cake (ciki har da gari mai tsabta). Mafi girman abun ciki na furotin ya fi wuya da karfi da gari, kuma mafi yawan zai samar da gurasa mai laushi ko mai cinyewa. Ƙananan furotin ya fi taushi gari, wanda ya fi kyau ga kek, kukis, da ƙwayoyin burodi. Gurasar hatsi ta ƙunshi ko dai daga cikin endosperm, kwayar cuta, da Bran tare (gurasar hatsi) ko kuma daga cikin endesperm kadai (gurasar da aka tsabtace).

Gurasar da aka yi da ita

Samfuri:Bread"Furarin da aka zubar" shine "mai tsabtace" tare da wani wakili na fararen sunadarai (mai tsabtacewa). "Farin da aka gyara" yana da kwayar cuta da bran, wanda ke dauke da yawancin fiber da bitamin, an cire shi kuma galibi ana kiransa "farin gari".

Ana tsufa da gari ta wucin gadi ta hanyar amfani da wakili na "mai tsabta", wakili na" balaga, ko duka biyun. Wakilin mai tsabta yana shafar carotenoids da ke da alhakin launi na gari; wakilin "mai girma" yana shafar ci gaban gluten. Wakilin da ke girma na iya ƙarfafawa ko raunana ci gaban gluten.

Abubuwan da aka kara

Abubuwa huɗu da aka fi amfani da su a matsayin masu tsabta / masu girma a Amurka sune:

Potassium bromate, wanda aka jera a matsayin sinadarin, wakili ne mai girma wanda ke ƙarfafa ci gaban gluten. Ba ya wankewa.
Benzoyl peroxide bleaches, amma ba ya aiki a matsayin wakili mai girma. Ba shi da tasiri ga gluten.
Ascorbic acid (vitamin C) an jera shi azaman sinadarin, ko dai a matsayin alamar cewa an balaga garin ta amfani da ascorbic acid ko kuma an kara karamin adadi a matsayin mai haɓaka gurasar. Yana da wakili mai girma wanda ke ƙarfafa ci gaban gluten, amma ba ya wankewa.
Ana amfani da iskar Chlorine a matsayin wakili mai tsaftacewa da wakili mai girma. Yana raunana ci gaban gluten kuma yana oxidizes starches, yana sauƙaƙa ga gari ya sha ruwa kuma ya kumbura, wanda ke haifar da batters masu kauri da gurasar mai kauri. Tsarin gluten da aka jinkirta yana da kyau a cikin kek, kukis, da biscuits, saboda in ba haka ba zai sa su zama masu tauri da gurasa. Gyaran starches a cikin gari yana ba da damar amfani da gurasar da ta fi dacewa (yin samfurin da ya fi dacewa) ba tare da lalata tsarin da ake buƙata don haske ba, kek da ke da ruwa. Gurasar Chlorinated tana ba da damar kek da sauran kayan burodi don saita da sauri kuma su tashi da kyau, kuma ana rarraba kitsen daidai, tare da ƙarancin haɗari ga rushewa.

Wasu wasu sunadarai da aka yi amfani da su azaman masu kula da gari don canza launi da kayan yin burodi sun haɗa da:

Chlorine dioxide (maras tabbas don jigilar shi a Amurka)
Calcium peroxide
Azodicarbonamide ko azobisformamide (na roba)
Oxygen na sararin samaniya yana haifar da fari na halitta.

Abokan kiyayewa na yau da kullun a cikin garin kasuwanci sun haɗa da:

Calcium propanoate
Sodium benzoate
Tricalcium phosphate
Hydrox mai ƙwayoyin cuta

Yawan abubuwan da aka kara

Dukkanin masu tsaftacewa da masu girma (tare da yiwuwar ascorbic acid) an haramta su a Ƙasar Ingila.^[7]

Bromination na gari a Amurka ya fadi daga tagomashi, kuma yayin da ba a riga an haramta shi a ko'ina ba, ƙananan gurasar da ke samuwa ga mai yin burodi na gida suna da bromated.

Yawancin nau'ikan gari da aka kunshe musamman don wuraren yin burodi na kasuwanci har yanzu suna da bromated. Ginin da aka sayar da shi ga mai yin burodi a gida yanzu ana bi da shi galibi tare da peroxidation ko iskar chlorine. Bayani na yanzu daga Pillsbury shine cewa ana bi da nau'ikan garin da aka yi da benzoyl peroxide da iskar chlorine. Gold Medal ya bayyana cewa ana bi da garin da aka yi musu da benzoyl peroxide ko iskar chlorine, amma babu wata hanyar da za a iya gaya wa wane tsari da aka yi amfani da shi yayin sayen garin a kantin sayar da kayan masarufi.

Tsohon hanyar wankewa

Tsohuwar hanyar sayen fararen ko "mai tsabta" gari ba ta haifar da amfani da sinadarai ba. Maimakon haka, an wanke ƙwayoyin alkama da ruwa tsawon lokaci don ƙwayoyin waje na alkama wanda ke dauke da Bran don taushi kuma, a ƙarshe, faduwa yayin niƙa. A wasu wurare, an yada ganyen Syrian rue (Peganum harmala) a cikin yadudduka tsakanin yadudduka na hatsi, kuma an bar su a cikin irin wannan jiha na kwanaki da yawa, har sai hayaki da aka fitar daga ganyen tsire-tsire na shuka ya sa ƙwayoyin alkama su rushe kuma su narke, suna barin gari mai tsabta da fari bayan niƙawa.^[8]^[9]

Gurasar da aka wadata

A lokacin aiwatar da yin gari, musamman sakamakon tsarin bleaching, abubuwan gina jiki suna ɓacewa. Wasu daga cikin wadannan abubuwan gina jiki za a iya maye gurbin su yayin tsaftacewa - sakamakon an san shi da gari mai wadata.

Gurasar kek

Gurasar cake ita ce mafi ƙasƙanci a cikin abun ciki na furotin na gluten, tare da 6-7% (5-8% daga tushen na biyu ^[10]) furotin don samar da ƙaramin ɗaure don haka cake "ya rushe" cikin sauƙi.

Gurasar burodi

Gurasar burodi tana da nau'in furotin na biyu mafi ƙasƙanci, tare da 7.5-9.5% (8-9% daga tushe na biyu ^[10]) furotin don riƙewa tare da ɗan ƙarfi fiye da kek, amma har yanzu suna samar da ƙwayoyin ƙwayoyin cuta maimakon masu wuya ko masu laushi.

Gurasar da aka yi amfani da ita ko kuma da ake amfani da ita

Dukkanin manufa, ko "farin AP", ko farantin mai sauƙi matsakaici ne a cikin abun ciki na furotin na gluten a 9.5-11.5% (10-12% daga tushen na biyu ^[10]) abun ciki na sunadarai. Yana da isasshen abun ciki na furotin don burodi da yawa da tushen pizza, kodayake gari na burodi da gari na musamman na Italiyanci na 00 sau da yawa ana son su don waɗannan dalilai, bi da bi, musamman daga masu yin burodi. Ana kuma shirya wasu biscuits ta amfani da irin wannan gari. "Plain" yana nufin ba kawai abubuwan da ke cikin gluten na gari na AP ba har ma da rashin wani wakili na yisti (kamar yadda yake a cikin gari mai tasowa).

Gurasar gurasa

Ana yin garin burodi ne daga alkama mai jan hunturu wanda aka shuka a cikin kaka kuma aka girbe shi a cikin bazara. Alkama mai wuya yana da yawa a cikin gluten, furotin wanda ke sa gurasar ta shimfiɗa. Alkama mai wuya shine 11.5-13.5% (12-14% daga tushe na biyu ^[10]) furotin. Ƙarin furotin yana ɗaurewa da gari don shiga carbon dioxide da aka saki ta hanyar yisti, wanda ke haifar da ingantaccen tashi da kuma dandano.

Gurasar da ta yi tauri

Hard kalma ce ta gaba ɗaya don gari tare da babban abun ciki na furotin na gluten, yawanci yana nufin ƙarin gari mai ƙarfi, tare da 13.5-16% (ko 14-15% daga wasu tushe) furotin (16% shine abin da zai yiwu a cikin furotin ^[11]). Ana iya amfani da wannan gari inda girke-girke ya kara sinadaran da ke buƙatar gurasar ta zama mai ƙarfi don riƙewa tare a gaban su, ko kuma lokacin da ake buƙatar ƙarfi don gina burodi (misali, wasu nuni na tsakiya).

Gurasar Gluten

Gluten flour shine furotin na gluten, ko furotin na 100% (ko da yake ingantaccen abu bai taɓa samun cikakken 100% ba). Ana amfani da shi don ƙarfafa gari kamar yadda ake buƙata. Misali, ƙara kusan takalmin shayi guda ɗaya a kowace kofin garin AP yana ba da cakudawar furotin na garin burodi. Ana ƙara shi a cikin girke-girke na gari don shawo kan yanayin mafi girman abun ciki na fiber don tsoma baki tare da ci gaban gluten, wanda ake buƙata don ba da burodi mafi kyawun halayen tashi (gas riƙe) da taushi.

Gurasar da ba a rufe ba

Gurasar da ba a shafa ba ita ce gari kawai wanda bai yi fari ba sabili da haka ba shi da launi na "farin" gurasar. Misali shine garin graham, wanda sunan sa, Sylvester Graham, ya yi adawa da amfani da wakilai masu tsabtacewa, wanda ya yi la'akari da rashin lafiya.

Gurasar da ke ɗaga kanta

A cikin ƙasashen da ke magana da Ingilishi, gari mai ɗaga kansa (ko mai ɗaga kai) yana samuwa a kasuwa tare da magungunan yisti na sinadarai da suka riga sun kasance a cikin cakuda. A Amurka, ana iya yin gishiri a riga an gishiri; a Burtaniya wannan ba haka ba ne. Ana rarraba sinadaran da aka kara daidai a cikin gari, wanda ke taimakawa ci gaba da haɓaka kayan burodi. Ana amfani da wannan gari don shirya burodi, scones, muffins, da dai sauransu. Henry Jones ne ya kirkireshi kuma ya ba da izini a 1845. Idan girke-girke yana kira ga gari mai ɗaga kansa, kuma wannan ba ya samuwa, maye gurbin mai zuwa yana yiwuwa:

1 kofin (125 g) gari mai sauƙi
1 teaspoon (3 g) gurasar burodiyin burodi
(Kayan girke-girke na Amurka) ƙuƙwalwar zuwa shayi (1 g ko ƙasa) gishiri

Nau'o'in

Gurasar da ke dauke da glute

Gurasar alkama

Alkama shine hatsi da aka fi amfani dashi don yin gari. ^{[ana buƙatar hujja]}Wasu nau'o'in ana iya kiransu "mai tsabta" ko "farin". Furen yana dauke da matakai daban-daban na furotin gluten. "Fur mai ƙarfi" ko "farin mai wuya" yana da mafi girman abun ciki na gluten fiye da "mai rauni" ko "mai laushi". "Brown" da kuma garin da za a iya yin su da alkama mai wuya ko mai laushi.

Garin Atta shine garin alkama gabaɗayan hatsi mai mahimmanci a cikin abincin Indiya da Pakistan, ana amfani da shi don kewayon burodi kamar roti da chapati . Yawanci ya zama dutse-ƙasa zuwa ƙananan granules, wanda ke ba shi nau'i mai sauƙi wanda ba a iya samuwa a cikin sauran gurasar lebur.
Garin alkama na yau da kullun ( T. aestuum ) shine fulawar da aka fi amfani da ita don yin burodi. Garin alkama ( T. durum ) shi ne na biyu mafi amfani. ^[12]
Garin maida ita ce garin alkama da aka niƙa da kyau da ake amfani da ita don yin burodin Indiya iri-iri kamar paratha da naan. Ana amfani da Maida sosai ba kawai a cikin abincin Indiya ba har ma a cikin Asiya ta Tsakiya da kuma Kudancin Gabashin Asiya. Ko da yake wani lokacin ana kiransa "fulawa gaba ɗaya" ta masu dafa abinci na Indiya, ya fi kama da garin cake ko ma sitaci mai tsabta. A kasar Indiya, ana amfani da garin maida wajen yin kek da sauran kayan biredi kamar su biredi da biskit da gasa.
Garin noodle wani hadadden fulawa ne na musamman da ake amfani da shi don yin noodles irin na Asiya, wanda aka yi da alkama ko shinkafa.
Semolina ita ce ƙaƙƙarfan ƙaƙƙarfan ƙaƙƙarfan tsaftataccen alkama na alkamar durum da ake amfani da ita wajen yin taliya, hatsin karin kumallo, puddings, da couscous.
Spelled, tsohuwar hatsi, nau'in alkama ne na hexaploid. ^[12] Kullun da aka ba da baƙaƙe yana buƙatar ƙasa da ƙwanƙwasa fiye da kullun alkama na gama gari ko ƙullun alkama. da fulawar alkama mai tauri, fulawar da aka ƙera tana da ƙarancin furotin (kashi shida zuwa tara), kaɗan kaɗan fiye da garin irin kek. Wannan yana nufin cewa fulawar da aka ƙera tana aiki da kyau wajen ƙirƙirar kullu don abinci mai laushi kamar kukis ko pancakes. Crackers suna fitowa da kyau saboda an yi su daga kullu wanda baya buƙatar tashi idan aka gasa.

Sauran nau'ikan

Nau'ikan gari da hatsi da ake siyarwa a kasuwa a Bishkek, Kyrgyzstan

Ana amfani da garin Rye don yin burodi na gargajiya na Jamus, Austria, Switzerland, Rasha, Jamhuriyar Czech, Poland da Scandinavia. Yawancin Gurasar rye suna amfani da cakuda rye da garin alkama saboda rye ba ya samar da isasshen gluten. Gurasar Pumpernickel yawanci ana yin ta ne kawai daga rye, kuma tana dauke da cakuda gari da rye. Ana amfani da furen Secale don yin burodi kamar burodi na Prądnik .

Gurasar da ba ta da gluten

Lokacin da gari ba ya dauke da gluten, sun dace da mutanen da ke fama da cututtukan da ke da alaƙa da gluten. ^[13] ^[14] ^[15]^[16] Cutar da ke dauke da hatsi mai dauke da gluten na iya faruwa yayin girbi na hatsi, sufuri, niƙa, adanawa, sarrafawa, sarrafawar da / ko dafa abinci.^[16]^[17]^[18]

Ana yin garin Ƙwai daga ƙwaya kuma ana iya amfani dashi azaman maye gurbin garin alkama. 'Yan asalin ƙasar Amirka ne suka yi amfani da shi. Koriya kuma suna amfani da garin ƙwaya don yin dotorimuk.
Ana yin garin almond daga almond da aka niƙa.
Amaranth flour shine gari da aka samar daga hatsi na amaranth. An saba amfani da shi a cikin abincin meso-Amurka na pre-Columbian kuma Aztecs ne suka fara noma shi. Yana ƙara samuwa a cikin shagunan abinci na musamman.
Ana yin garin apple daga niƙa apple pomace, ragowar apple juiced.
An yi garin ayaba a al'ada daga ayaba mai kore na dubban shekaru kuma a halin yanzu yana da mashahuri a matsayin maye gurbin gari na alkama da kuma tushen starch mai tsayayya.
Gurasar wake gari ne da aka samar daga busassun wake ko wake. Garbanzo da Fava bean flour wani nau'i ne na gari tare da babban darajar abinci mai gina jiki da kuma dandano mai karfi.
Gurasar shinkafa mai launin ruwan kasa tana da matukar muhimmanci a cikin Abincin kudu maso gabashin Asiya. Ana iya yin Takardar shinkafa mai cin abinci daga gare ta.
Ana amfani da garin Buckwheat a matsayin sinadarin a cikin pancakes da yawa a Amurka. A Japan, ana amfani da shi don yin sanannen noodle da ake kira soba . A Rasha, ana ƙara garin buckwheat a cikin mashaya don pancakes da ake kira blinis wanda ake ci akai-akai tare da caviar. Ana kuma amfani da garin Buckwheat don yin crêpes bretonnes a Brittany. A ranakun azumi na Hindu (Navaratri galibi, kuma Maha Shivaratri), mutane suna cin abinci da aka yi da garin buckwheat. Shirye-shiryen ya bambanta a duk faɗin Indiya. Mafi shahararrun abinci sune kuttu ki puri da kuttu pakora . A mafi yawan jihohin arewa da yammacin kalmar da aka saba amfani da ita ita ce kuttu ka atta .
Ana yin garin cassava" id="mwAY4" rel="mw:WikiLink" title="Cassava">Cassava daga tushen shuka cassava. A cikin tsari mai tsabta (mai tsabta), ana kiransa gari na tapioca (duba jerin da ke ƙasa).
Gurasar Chestnut ta shahara a Corsica, Périgord, da Lunigiana don burodi, kek da pasta. Shi ne asalin sinadarin polenta, har yanzu ana amfani dashi a Corsica da sauran wuraren Bahar Rum. Gurasar Chestnut tana ci gaba da zama sabo har tsawon makonni biyu. A wasu sassan Italiya galibi ana amfani da shi don kayan zaki.
Gurasar Chickpea (wanda aka fi sani da gurasar gram ko besan) tana da matukar muhimmanci a cikin Abincin Indiya, kuma a Italiya, inda ake amfani da ita don farina na Ligurian.
Ana yin garin Chuño daga busassun dankali a kasashe daban-daban na Kudancin Amurka.
Ana yin garin kwakwa daga nama na kwakwa kuma yana da mafi girman fiber na kowane gari, yana da ƙarancin carbohydrates masu narkewa don haka yana yin kyakkyawan zaɓi ga waɗanda ke neman ƙuntata abincin su. Har ila yau, yana da babban kitse na kusan kashi 60.
Masara (mai) gari ya shahara a Kudancin da Kudu maso yamma Amurka, Mexico, Amurka ta tsakiya, da Yankunan Punjab na Indiya da Pakistan, inda ake kira makai ka atta . Ana kiran garin masara mai cike da hatsi. Kyakkyawan garin Mass wanda aka bi da shi tare da lemun tsami mai mahimmanci ana kiransa masa harina (duba masa) kuma ana amfani dashi don yin tortillas da tamales a cikin abincin Mexico. Bai kamata a taɓa rikitar da garin masara da starch na masara ba, wanda aka sani da "mai masara" a cikin Turanci na Burtaniya.
- Mai cin masara yayi kama da garin masara (duba sama) sai dai a cikin niƙa mai tsanani.
- Starch na masara shine starch da aka cire daga endosperm na masara.
Ana amfani da garin Shinkafa mai laushi ko garin shinkafar mai laushi a gabashin da kudu maso gabashin Asiya don yin tangyuan, da sauransu.
Ana samar da garin Hemp ta hanyar matse man daga tsaba na hemp da kuma niƙa ragowar. Iri na Hemp kusan kashi 30 cikin dari ne na mai da kashi 70 cikin dari. Hemp flour ba ya tashi, kuma ya fi dacewa a gauraya da wasu gari. An kara shi ga kowane gari da kusan kashi 15-20 cikin dari, yana ba da ƙwayoyin ƙwayoyin cuta da ɗanɗano tare da launin kore.
Ana yin garin Mesquite daga busassun bishiyoyi na itacen mesquite, wanda ke girma a duk faɗin Arewacin Amurka a yanayin zafi. Farin yana da ɗanɗano mai ɗanɗano, ɗanɗano kuma ana iya amfani dashi a aikace-aikace iri-iri.^[19]
Ana amfani da garin Nut daga kwayoyi masu mai - galibi almonds da hazelnuts - kuma ana amfani da su maimakon ko ban da garin alkama don samar da karin burodi da cakes. Cakes da aka yi da garin kwai yawanci ana kiransu tortes kuma mafi yawa sun samo asali ne a Tsakiyar Turai, a ƙasashe kamar Hungary da Austria.
Peasemeal ko garin wake gari ne wanda aka samar daga wake mai launin rawaya da aka gasa da kuma yaduwa.
Gurasar man shanu da aka yi daga man shanu da ake dafawa ita ce madadin furotin mai yawa ga gari na yau da kullun.^[20]
Ana samun garin Starch na dankali ta hanyar niƙa tubers zuwa kwai da cire fiber da furotin ta hanyar wanke ruwa. Starch na dankali (gurasa) fari ne mai yawa wanda aka yi amfani da shi azaman wakili mai kauri. Standard (na asali) starch na dankali yana buƙatar tafasa, don kauri cikin ruwa, yana ba da gel mai haske. Saboda an yi garin ne daga hatsi ko legumes, ana amfani da shi azaman maye gurbin garin alkama a dafa abinci da Yahudawa ke dafa shi a lokacin Idin Ƙetarewa, lokacin da ba a ci hatsi ba.
Gurasar Dankali, sau da yawa ana rikitar da ita da starch na dankali, an cire shi, an dafa shi da foda na dankali na mashed, galibi an bushe shi da kuma dankali da aka yi amfani da dankali gaba ɗaya kuma ta haka ne ya ƙunshi furotin da wasu fiber na dankali. Yana da launin fari mai launin rawaya. Wadannan dankali masu bushewa, bushewa, dankali, wanda ake kira dankali mai laushi na nan take na iya zama granules ko flakes.^[21] Gurasar dankali tana narkewa da ruwa mai sanyi; duk da haka, ba a amfani da ita sau da yawa saboda tana da nauyi.
Gurasar shinkafa ita ce ƙwayoyin shinkafa. Yana da mahimmanci a Asiya. Hakanan ana amfani dashi sosai a kasashen Yamma, musamman ga mutanen da ke fama da Cututtukan da suka shafi gluten. Gurasar shinkafa mai launin ruwan kasa tana da ƙimar abinci mai gina jiki fiye da fararen shinkafa.
Ana yin garin Sorghum daga niƙa dukkan hatsi na tsire-tsire. Ana kiranta jowar a Indiya.
Ana amfani da garin Tapioca, wanda aka samar daga tushen shuka cassava, don yin burodi, pancakes, tapioca pudding, mai ɗanɗano mai ɗanɗwano da ake kira fufu a Afirka, kuma ana amfani dashi azaman starch.
Ana yin garin Teff daga teff na hatsi, kuma yana da matukar muhimmanci a gabashin Afirka (musamman a kusa da Horn of Africa). Musamman, shine babban sinadarin a cikin burodi injera, wani muhimmin bangare na abincin Habasha.

Ƙarin nau'ikan

Hakanan ana iya yin furen daga soya, Arrowroot, taro, cattails, manioc, quinoa, da sauran kayan abinci marasa hatsi.

Lambobin nau'in

anni, ana sanya nau'ikan gari daban-daban bisa ga yawan ash wanda ya kasance bayan an ƙone samfurin a cikin tanda na dakin gwaje-gwaje (yawanci a 550 °C (1,022 °F) ° C (1,022 ° F) ko 900 °C (1,650 °F) ° C (1,650 ° F), duba ka'idodin duniya ISO 2171 da ICC 104/1 ^[22]). Wannan alama ce mai sauƙin tabbatar da kashi na dukan hatsi ya kasance a cikin gari, saboda abubuwan ma'adinai na endosperm mai sukari ya fi ƙasa da na sassan waje na hatsi. Gurasar da aka yi daga dukkan sassan hatsi (ƙimar cirewa: 100%) ya bar kusan gram 2 (0.071 toka ko fiye da gram 100 (3.5 gurasar bushe. Fararen gari mai sauƙi tare da yawan cirewa na 50-60% ya bar kusan 0.4 grams (0.014 oz) .

Nau’in fulawa a ƙasashe daban-daban yana nuni da yadda aka tace ko kuma irin tarkacen da ke cikinta bayan an kona ta (ash content).

Jamus (Germany):

Lambobin nau’in fulawa a Jamus (Mehltypen) suna nuna adadin toka (ash) da ake samu daga gram 100 na fulawa busasshiya. Misali:

Type 405: Fari sosai, daidai da fulawa don yin burodin al’ada.
Types 550 da 812: Su ne fulawar burodi masu ƙarfi (strong bread flour).
Types 1050 da 1600: Su ne fulawa masu duhu, wato masu ɗauke da garin hatsi gaba ɗaya (wholegrain flour).

Faransa (France):

A Faransa, lambobin fulawa (type de farine) suna nuna toka da ke cikin gram 10 na fulawa. Saboda haka lambobinsu ƙanana ne idan aka kwatanta da na Jamus. Misalai:

Type 55: Fari, mai ɗan ƙarfi – ana amfani da ita don yin burodi da irin su puff pastry (pâte feuilletée).
Type 45: Ana kiranta “pastry flour,” daga alkama mai laushi – ana amfani da ita a wasu girke-girke irin su croissant.
Types 65, 80, 110: Fulawa masu ƙarfi domin yin burodin da ya fi ɗan duhu.
Type 150: Fulawa cikakkiyar wholemeal (ba a tace ta sosai ba).

Jamhuriyar Czech (Czech Republic):

A Czech, lambobin fulawa suna nuni ne da yadda aka nika su (roughness), ba ash content ba. Su na da nau’i-nau’i kamar haka:

Výběrová hladká mouka (00): Fulawa mai laushi sosai.
Hladká mouka (T650): Fulawa mai ɗan laushi.
Polohrubá mouka: Fulawa mai matsakaicin taushi.
Hrubá mouka: Fulawa mai ɗan ƙasƙanci (rough).
Pšeničná krupice: Farina (fulawa mai yashi-yashi).

Argentina:

Suna amfani da adadin sifili (zero) don nuna yadda aka tace fulawar:

0, 00, 000, 0000: Yawan sifili yana nuna tsantsar tacewa – 0000 na nufin an fi tacewa sosai (mai laushi sosai).

Poland:

Kamar yadda ake yi a Jamus, lambobin nau’in fulawa a Poland suna nuna adadin toka a cikin gram 100 na fulawa. An tanada wannan a ƙa'idar [PN-A-74022:2003].

Lambobin su na daga type 450 zuwa type 2000, inda ƙananan lambobi ke nuna fulawa mai laushi, kuma manyan lambobi na nuni da fulawa mai duka flour).

A cikin Amurka da Ingila, ba a bayyana nau'ikan gari masu ƙididdiga ba, kuma ƙwayoyin ash ba a ba su lakabin ta masana'antun gari. Koyaya, alamar abinci mai gina jiki da ake buƙata ta doka ta ƙayyade abun cikin furotin na gari, wanda kuma hanya ce don kwatanta ƙimar cirewa na nau'ikan gari daban-daban.

Gabaɗaya, yayin da yawan cire gari ke ƙaruwa, haka ma furotin da abun ciki na ash. Koyaya, yayin da yawan cirewa ya kusanci 100% (dukan abinci), abun ciki na furotin ya sauka dan kadan, yayin da abun ciki na ash ke ci gaba da tashi.

Tebur mai zuwa yana nuna wasu misalai na al'ada na yadda furotin da ash ke da alaƙa da juna a cikin garin alkama:

Ragowar ash	Protein	Nau'in garin alkama
Ragowar ash	Protein	US	Burtaniya	Jamusanci / Poland	Faransanci	Italiyanci	Czech / Slovak	Yaren mutanen Poland ^[23]	Argentina	Jafananci	Sinanci
~0.4%	~9%	Gurasar burodi	Gurasar mai laushi	405	45	00	Hladká mouka výběrová 00	karkatarwa	0000	Hakurikiko (mai ƙarancin ƙarfi)	dījīn miànfěn (ƙananan麵粉)
~0.55%	~11%	Gurasar da aka yi amfani da ita	Gurasar da ba a yi amfani da ita ba	550	55	0	Hladká mouka	Shirin	000	Churikiko (mai ƙarfi)	zhōngjīn miànfěn (tsakanin麵粉)
~0.8%	~14%	Gurasar gurasa ko "gurasar gluten mai girma"	Mai ƙarfi ko mai ƙarfi	812	80	1	Polohrubá mouka	Chlebowa	00	Kyorikiko (mai karfi)	gāojīn miànfěn (mai ƙanshi麵粉)
~1.1%	~15%	Farashin farko mai tsabta	Yana da ƙarfi sosai ko kuma yana da ƙarfi	1050	110	2	Hrubá mouka	sitkowa	0	kyorikimatsufun (ƙarshen ƙarshe)	Te gāojīn miànfěn (na musamman maƙarƙashiya)
>1.5%	~13%	Fararen alkama gaba ɗaya	Dukkanin	1600	150	Farin da aka yi amfani da shi a cikin hatsi	Celozrnná mouka	Ɗauki, Raza	0	Zenryufun (dukan ƙanƙara)	Quanmài miànfěn (dukan ruwan inabi)

Wannan teburin jagora ne kawai don canza girke-girke na burodi. Tunda ba a daidaita nau'ikan gari a kasashe da yawa ba, lambobin na iya bambanta tsakanin masana'antun. Babu wani nau'in Faransanci wanda ya dace da mafi ƙarancin ash a cikin teburin. Mafi kusa shine Faransanci Type 45.

Babu wani sunan Sinanci na hukuma wanda ya dace da mafi girman ash a cikin teburin. Yawancin lokaci ana shigo da irin waɗannan samfuran daga Japan kuma ana amfani da sunan Jafananci zenryufun (全粒粉), ko kuma ana kiransa quánmài miànfěn (全麥麵粉).

Yana yiwuwa a tantance abun ciki na ash daga wasu masana'antun Amurka. Koyaya, ma'aunin Amurka ya dogara ne akan alkama tare da abun ciki na danshi na 14%. Don haka, garin Amurka tare da 0.48% ash zai yi kusa da Faransanci Type 55.

Sauran kaddarorin da za a iya auna na gari kamar yadda aka yi amfani da shi a yin burodi za a iya tantance su ta amfani da kayan aiki na musamman, kamar farinograph.

Hadari

Rashin ƙonewa

Gurasar da aka dakatar a cikin iska tana fashewa - kamar yadda duk wani cakuda mai ƙonewa mai ƙone tare da iska ^[24] (duba fashewar ƙura). Wasu fashewa masu banƙyama sun faru a ma'adinan gari, gami da fashewa a 1878 a Washburn "A" Mill a Minneapolis wanda ya kashe mutane 22.^[25]

Kwayoyin cuta

CDC ta yi gargadi kada a ci gurasar gari ko batters. Rashin gari na iya ƙunshe da ƙwayoyin cuta kamar E. coli kuma yana buƙatar a dafa shi kamar sauran abinci.^[1]

Kayayyakin

Gurasar, Pasta, crackers, kekes da yawa, da sauran abinci da yawa ana yin su ta amfani da gari. Ana kuma amfani da garin alkama don yin roux a matsayin tushe don kauri da sauces.Hakanan ana iya amfani dashi azaman sinadarin a cikin mannewar papier-mâché . ^[26]

Masara shine babban sinadarin da ake amfani da shi don yin kauri da yawa ko kayan zaki, kuma shine babban sinidarin da ke cikin kayan kwalliya.

Dubi kuma

Groat (ƙasa)
Abinci mai sarrafawa

Manazarta

↑ ^1.0 ^1.1 "Raw Dough Can Contain Germs That Make You Sick". CDC. 28 July 2021. Archived from the original on 17 December 2021. Retrieved 21 October 2021.
↑ Arranz-Otaegui, Amaia (31 July 2018). "Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan". Proceedings of the National Academy of Sciences of the United States of America. 115 (31): 7925–7930. Bibcode:2018PNAS..115.7925A. doi:10.1073/pnas.1801071115. PMC 6077754. PMID 30012614.
↑ "The history of flour – The FlourWorld Museum Wittenburg – Flour Sacks of the World". www.flour-art-museum.de (in Turanci). Archived from the original on 2011-04-04. Retrieved 2017-10-18.
↑ "Deutsch: Goldkeim". www.goldkeim.com (in Jamusanci). Archived from the original on 2011-02-01. Retrieved 2017-10-18.
↑ "Grist Mills". Flickr (in Turanci). 8 June 2006. Archived from the original on 2020-08-02. Retrieved 2017-10-18.
↑ "How the Roller Mills Changed the Milling Industry". Angelfire. Archived from the original on 2018-03-04. Retrieved 2017-10-18.
↑ "The Bread and Flour Regulations 1998 – Guidance Notes" (PDF). Food Standards Agency. 1 June 2008. Archived (PDF) from the original on 9 December 2011. Retrieved 29 March 2012.
↑ Empty citation (help)
↑ Yosef Qafih, Missing or empty |title= (help), s.v. Ḥametz u'matzah 5:8
↑ ^10.0 ^10.1 ^10.2 ^10.3 "Different Flour Types". Food Network. Archived from the original on 2018-01-05. Retrieved 2018-01-04.
↑ Cite error: Invalid <ref> tag; no text was provided for refs named Reinhart-2001
↑ ^12.0 ^12.1 Cooper R (Mar 29, 2015). "Re-discovering ancient wheat varieties as functional foods". J Tradit Complement Med. 5 (3): 138–43. doi:10.1016/j.jtcme.2015.02.004. PMC 4488568. PMID 26151025.
↑ Tovoli F, Masi C, Guidetti E, Negrini G, Paterini P, Bolondi L (Mar 16, 2015). "Clinical and diagnostic aspects of gluten related disorders". World J Clin Cases. 3 (3): 275–84. doi:10.12998/wjcc.v3.i3.275. PMC 4360499. PMID 25789300.
↑ Akobeng AK, Thomas AG (June 2008). "Systematic review: tolerable amount of gluten for people with coeliac disease". Aliment Pharmacol Ther. 27 (11): 1044–52. doi:10.1111/j.1365-2036.2008.03669.x. PMID 18315587. S2CID 20539463.
↑ See JA, Kaukinen K, Makharia GK, Gibson PR, Murray JA (Oct 2015). "Practical insights into gluten-free diets". Nat Rev Gastroenterol Hepatol. 12 (10): 580–91. doi:10.1038/nrgastro.2015.156. PMID 26392070. S2CID 20270743.
↑ ^16.0 ^16.1 "Guidelines to Prevent Cross-Contamination of Gluten-free Foods" (PDF). Food Safety Authority of Ireland. Archived from the original (PDF) on 2016-03-05. Retrieved Dec 20, 2015.
↑ Comino I, Moreno Mde L, Real A, Rodríguez-Herrera A, Barro F, Sousa C (Oct 23, 2013). "The gluten-free diet: testing alternative cereals tolerated by celiac patients". Nutrients. 5 (10): 4250–68. doi:10.3390/nu5104250. PMC 3820072. PMID 24152755.
↑ Hüttnera EK, Arednt EK (June 2010). "Recent advances in gluten-free baking and the current status of oats". Trends in Food Science & Technology. 21 (6): 303–12. doi:10.1016/j.tifs.2010.03.005.
↑ "Mesquite, the Rediscovered Food Phenomenon". Archived from the original on 2011-07-08. Retrieved 2010-06-23.
↑ "Bulk Walnuts | Wholesale Macadamia Products | Cashews | Seeds | Golden Peanut". Archived from the original on 2010-12-08. Retrieved 2010-11-27. -Peanut flour
↑ "Idaho Pacific Corporation, The best potatoes that Idaho has to offer". Idahopacific.com. Archived from the original on 2011-09-06. Retrieved 2011-10-31.
↑ "104/1 Determination of Ash in Cereals and Cereal Products". International Association for Cereal Science and Technology. 8 March 2018. Archived from the original on 3 February 2021. Retrieved 29 January 2021.
↑ Polskie Normy: PN-A-74022:2003 Przetwory zbożowe. Mąka pszenna (Wheat flour) and PN-A-74032: 2002 Przetwory zbożowe. Mąka żytnia (Rye flour).
↑ Williamson, George (2002). "Introduction to Dust Explosions". Archived from the original on 2004-12-23. Retrieved 2006-10-29.
↑ "Washburn 'A' Mill Explosion". Minnesota Historical Society Library History Topics. Archived from the original on 2013-07-31. Retrieved 2006-10-29.
↑ "Make Paper Mache Glue". Kidspot. Archived from the original on 10 July 2017. Retrieved 8 July 2017.

Tushen

Haɗin waje

Gidan Tarihi na Duniya

[CDC-2021-1] 1.0 ^1.1 "Raw Dough Can Contain Germs That Make You Sick". CDC. 28 July 2021. Archived from the original on 17 December 2021. Retrieved 21 October 2021.

[2] Arranz-Otaegui, Amaia (31 July 2018). "Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan". Proceedings of the National Academy of Sciences of the United States of America. 115 (31): 7925–7930. Bibcode:2018PNAS..115.7925A. doi:10.1073/pnas.1801071115. PMC 6077754. PMID 30012614.

[3] "The history of flour – The FlourWorld Museum Wittenburg – Flour Sacks of the World". www.flour-art-museum.de (in Turanci). Archived from the original on 2011-04-04. Retrieved 2017-10-18.

[4] "Deutsch: Goldkeim". www.goldkeim.com (in Jamusanci). Archived from the original on 2011-02-01. Retrieved 2017-10-18.

[5] "Grist Mills". Flickr (in Turanci). 8 June 2006. Archived from the original on 2020-08-02. Retrieved 2017-10-18.

[6] "How the Roller Mills Changed the Milling Industry". Angelfire. Archived from the original on 2018-03-04. Retrieved 2017-10-18.

[7] "The Bread and Flour Regulations 1998 – Guidance Notes" (PDF). Food Standards Agency. 1 June 2008. Archived (PDF) from the original on 9 December 2011. Retrieved 29 March 2012.

[8] Empty citation (help)

[9] Yosef Qafih, Missing or empty |title= (help), s.v. Ḥametz u'matzah 5:8

[Food_Network-2018-10] 10.0 ^10.1 ^10.2 ^10.3 "Different Flour Types". Food Network. Archived from the original on 2018-01-05. Retrieved 2018-01-04.

[Reinhart-2001-11] Cite error: Invalid <ref> tag; no text was provided for refs named Reinhart-2001

[Cooper-12] 12.0 ^12.1 Cooper R (Mar 29, 2015). "Re-discovering ancient wheat varieties as functional foods". J Tradit Complement Med. 5 (3): 138–43. doi:10.1016/j.jtcme.2015.02.004. PMC 4488568. PMID 26151025.

[TovoliMasi-13] Tovoli F, Masi C, Guidetti E, Negrini G, Paterini P, Bolondi L (Mar 16, 2015). "Clinical and diagnostic aspects of gluten related disorders". World J Clin Cases. 3 (3): 275–84. doi:10.12998/wjcc.v3.i3.275. PMC 4360499. PMID 25789300.

[Akobeng2008-14] Akobeng AK, Thomas AG (June 2008). "Systematic review: tolerable amount of gluten for people with coeliac disease". Aliment Pharmacol Ther. 27 (11): 1044–52. doi:10.1111/j.1365-2036.2008.03669.x. PMID 18315587. S2CID 20539463.

[SeeKaukinen-15] See JA, Kaukinen K, Makharia GK, Gibson PR, Murray JA (Oct 2015). "Practical insights into gluten-free diets". Nat Rev Gastroenterol Hepatol. 12 (10): 580–91. doi:10.1038/nrgastro.2015.156. PMID 26392070. S2CID 20270743.

[FSAI-16] 16.0 ^16.1 "Guidelines to Prevent Cross-Contamination of Gluten-free Foods" (PDF). Food Safety Authority of Ireland. Archived from the original (PDF) on 2016-03-05. Retrieved Dec 20, 2015.

[CominoMoreno-17] Comino I, Moreno Mde L, Real A, Rodríguez-Herrera A, Barro F, Sousa C (Oct 23, 2013). "The gluten-free diet: testing alternative cereals tolerated by celiac patients". Nutrients. 5 (10): 4250–68. doi:10.3390/nu5104250. PMC 3820072. PMID 24152755.

[HuttneraArednt-18] Hüttnera EK, Arednt EK (June 2010). "Recent advances in gluten-free baking and the current status of oats". Trends in Food Science & Technology. 21 (6): 303–12. doi:10.1016/j.tifs.2010.03.005.

[19] "Mesquite, the Rediscovered Food Phenomenon". Archived from the original on 2011-07-08. Retrieved 2010-06-23.

[20] "Bulk Walnuts | Wholesale Macadamia Products | Cashews | Seeds | Golden Peanut". Archived from the original on 2010-12-08. Retrieved 2010-11-27. -Peanut flour

[21] "Idaho Pacific Corporation, The best potatoes that Idaho has to offer". Idahopacific.com. Archived from the original on 2011-09-06. Retrieved 2011-10-31.

[22] "104/1 Determination of Ash in Cereals and Cereal Products". International Association for Cereal Science and Technology. 8 March 2018. Archived from the original on 3 February 2021. Retrieved 29 January 2021.

[Polski_Stds-23] Polskie Normy: PN-A-74022:2003 Przetwory zbożowe. Mąka pszenna (Wheat flour) and PN-A-74032: 2002 Przetwory zbożowe. Mąka żytnia (Rye flour).

[24] Williamson, George (2002). "Introduction to Dust Explosions". Archived from the original on 2004-12-23. Retrieved 2006-10-29.

[25] "Washburn 'A' Mill Explosion". Minnesota Historical Society Library History Topics. Archived from the original on 2013-07-31. Retrieved 2006-10-29.

[26] "Make Paper Mache Glue". Kidspot. Archived from the original on 10 July 2017. Retrieved 8 July 2017.

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