Gari

 

  

Gari foda ne da ake amfani da shi wajen yin abinci iri-iri, ciki har da kayan gasa, da kuma yin kauri. Ana yin sa ne ta hanyar ninika hatsi, wake, gairo, iri, saiwoyi, ko kayan lambu ta amfani da injin niƙa.

Garin hatsi, musamman garin alkama, shine babban sinadarin burodi, wanda shine babban abincin al'adu da yawa. Masana ilmin kayan tarihi sun gano shaidar cewa mutane suna yin garin hatsi sama da shekaru 32,000 da suka gabata . Sauran garin hatsi sun haɗa da garin masara, wanda yake da mahimmanci a cikin abincin Mesoamerican tun zamanin da kuma har yanzu shine babban abincin Amurka, yayin da garin hatsin rai wani ɓangare ne na burodi a Tsakiyar Turai da Arewacin Turai . Garin hatsi ya ƙunshi ko dai endosperm, germ, da bran tare, wanda aka sani da garin hatsi gaba ɗaya, ko na endosperm kaɗai, wanda aka sani da gari mai ladabi. 'Abinci' a zahiri ana iya bambanta shi da gari kamar yana da ɗan ƙaramin girman barbashi, wanda aka sani da digiri na haɗin kai . Duk da haka, kalmar 'abinci' tana da alaƙa da 'gari' a wasu sassan duniya. Sarrafa garin hatsi don samar da farin gari, inda aka cire yadudduka na waje, yana nufin an rasa abubuwan gina jiki. Irin wannan garin, da burodin da aka yi daga gare su, ana iya ƙarfafa su ta hanyar ƙara abubuwan gina jiki. Tun daga shekarar 2016, doka ta wajabta a ƙasashe 86 don ƙarfafa garin alkama.

Ana yin garin gairo ta hanyar niƙa gairo mai laushi, sai dai garin goro, wanda ake fara fitar da mai daga gare shi. Garin goro sanannen madadin rashin alkama ne, ana amfani da shi a cikin abincin "keto" da "paleo" . Babu wani amfani na abinci mai gina jiki da goro ke da shi da aka rasa yayin niƙa. A al'ada ana amfani da garin goro a cikin abincin Bahar Rum da Farisa.

Ana yin garin wake ta hanyar niƙa wake da aka busar ko aka gasa. Garin wake da aka fi amfani da shi sun haɗa da chickpea, wanda aka fi sani da garin gram ko besan, wanda aka yi daga busasshen wake kuma ana amfani da shi a al'ada a cikin abincin Bahar Rum, Gabas ta Tsakiya da Indiya. Ana yin garin wake ta hanyar jiƙa wake don cire su, kafin a busar da su (ko a gasa su don yin kinako ) a niƙa su; aƙalla kashi 97% na samfurin dole ne ya wuce ta hanyar allo mai kauri 100 wanda za a kira shi garin wake, wanda ake amfani da shi a cikin abincin Asiya da yawa.

Garin iri kamar teff na gargajiya ne a Habasha da Eritrea, inda ake amfani da su wajen yin burodi mai laushi da sourdough, yayin da ake amfani da buckwheat a Rasha, Japan da Italiya. A Ostiraliya, an gano duwatsun niƙa don niƙa iri waɗanda suka samo asali tun zamanin Pleistocene .

Garin tushen ya haɗa da arrowroot da rogo . Ana amfani da garin Arrowroot (wanda kuma aka sani da arrowroot foda) a matsayin mai kauri a miya, miya da biredi, kuma yana da ƙarfin kauri sau biyu fiye da garin alkama. Garin rogo ba shi da alkama kuma ana amfani da shi azaman madadin garin alkama. Ana amfani da garin rogo a al'ada a abincin Afirka, Kudancin Amurka da Tsakiyar Amurka da Caribbean.

Ana yin garin kayan lambu ne daga kayan lambu da suka bushe kafin a niƙa su. Ana iya yin waɗannan daga yawancin kayan lambu, ciki har da broccoli, alayyafo, kabewa da wake kore. Suna da wadataccen zare kuma ba su da gluten. An yi bincike don ganin ko za a iya ƙara garin kayan lambu a cikin burodin alkama a madadin amfani da wasu hanyoyin ƙarawa.

Asalin Ma'anar

Kalmar fulawa ta Ingilishi asali nau'in kalmar fure ce, kuma duka kalmomin sun samo asali ne daga tsohuwar fure ko fulawa ta Faransa, wacce ke da ma'anar "fure", da kuma ma'anar alama "mafi kyau". Kalmar fleur de farine tana nufin "mafi kyawun ɓangaren fulawa", tunda fulawa ta samo asali ne daga kawar da abu mai kauri da mara amfani daga hatsi yayin niƙa.

Tarihi

Gonar alkama marar nuna

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 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. 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.

Garin da aka nikashi kuma aka sarrafa shi da zafi

Wata babbar matsala ta juyin juya halin masana'antu ita ce adana fulawa. Nisa tsakanin sufuri da tsarin rarrabawa a hankali ya ci karo da tsawon lokacin shiryawa na halitta. Dalilin ƙarancin lokacin shiryawa shine fatty acids na germ, waɗanda ke amsawa daga lokacin da suka fuskanci iskar oxygen. Wannan yana faruwa ne lokacin da aka niƙa hatsi; fatty acids suna oxidize kuma fulawa ta fara yin kumfa . Dangane da yanayi da ingancin hatsi, wannan tsari yana ɗaukar watanni shida zuwa tara. A ƙarshen ƙarni na 19, wannan tsari ya yi gajere ga zagayowar samarwa da rarrabawa na masana'antu. Ganin cewa bitamin, micronutrients da amino acid ba a san su sosai ba a ƙarshen ƙarni na 19, cire germ mafita ce mai tasiri. Ba tare da germ ba, fulawa ba za ta iya yin kumfa ba. Garin da aka lalata ya zama daidaitacce. Rushewar germ ya fara a wuraren da ke da cunkoso kuma ya ɗauki kimanin ƙarni ɗaya kafin ya isa ƙauye. Garin da aka sarrafa da zafi shine gari inda aka fara raba germ daga endosperm da bran, sannan a sarrafa shi da tururi, zafi busasshe ko microwave sannan a sake haɗa shi zuwa fulawa.

Samarwa

 

Saitin injinan niƙa na Walz .

Ana yin niƙa fulawa ta hanyar niƙa hatsi tsakanin duwatsu ko ƙafafun ƙarfe. A yau, "ƙasa da dutse" yawanci yana nufin cewa an niƙa hatsin a cikin injin niƙa inda tayoyin dutse masu juyawa ke juyawa kan ƙafafun dutse marasa tsayawa, a tsaye ko a kwance tare da hatsi a tsakani.

Masana'antar roller ta maye gurbin masana'antar dutse a ƙarni na 19. Samar da fulawa ya haifar da ci gaban fasaha a tarihi, yayin da yunƙurin sa masana'antar gristmills da masana'antar fulawa su fi samar da kayayyaki da ƙarancin aiki ya haifar da injin niƙa ruwa da injin niƙa iska . Waɗannan sharuɗɗan yanzu ana amfani da su sosai wajen amfani da ruwa da ƙarfin iska don dalilai banda niƙa. Kwanan nan, an ƙirƙiro injin niƙa na Unifine, wani injin niƙa mai nau'in tasiri, a tsakiyar ƙarni na 20.

Abun da ke cikin garin hatsi

 

Ana adana fulawa a cikin manyan buhunan zane

Gari yana ɗauke da yawan sitaci, waɗanda wani ɓangare ne na hadaddun carbohydrates wanda aka sani da polysaccharides . Nau'in fulawa da ake amfani da shi wajen girki sun haɗa da dukkan amfanin gona (Arewacin Amurka) ko fulawa mara lahani, fulawa mai tasowa (Arewacin Amurka) ko fulawa mai tayar da hankali, da kuma, a Arewacin Amurka, fulawa mai kek. Girman furotin, fulawa tana da ƙarfi da ƙarfi, kuma yawanta zai samar da burodi mai ƙyalli ko mai tauna. Ƙasa da furotin, fulawa tana da laushi, wanda ya fi kyau ga kek, kukis, da ɓawon burodi. Gari na hatsi ya ƙunshi ko dai endosperm, germ, da bran tare (garin hatsi gaba ɗaya) ko na endosperm kaɗai (gari mai tsafta).

Garin da aka yi wa fenti

"Furan da aka yi wa bleached" gari ne mai "tsarkakakke" wanda aka ƙara sinadarin bleaching (chemical bleaching) . An cire ƙwayayen da aka yi wa fulawa, waɗanda ke ɗauke da yawancin sinadarin fiber mai gina jiki da bitamin, kuma galibi ana kiransa da "farin gari".

Ana amfani da sinadarin "bleaching" na fulawa ta hanyar amfani da sinadarin "bleaching", ko kuma wani sinadarin "balaga", ko kuma duka biyun. Maganin bleaching yana shafar carotenoids da ke da alhakin launin fulawa na halitta; sinadarin "balaga" kuma yana shafar ci gaban gluten . Maganin bleaching na iya ƙarfafa ko raunana ci gaban gluten.

Wannan har yanzu yana samuwa a Arewacin Amurka, amma an haramta shi a Turai, Ostiraliya da New Zealand.

Yawan ƙarin abubuwa

Karin abubuwa guda huɗu da aka fi amfani da su a matsayin masu yin bleaching ko kuma masu girma a Amurka sune:

• Potassium bromate, wanda aka lissafa a matsayin sinadari, wani sinadari ne da ke ƙara ƙarfin ci gaban gluten. Ba ya yin bleaching.
• Benzoyl peroxide yana yin bleaching, amma baya aiki a matsayin maganin da ke nuna balaga. Ba shi da wani tasiri ga gluten.
• An lissafa sinadarin Ascorbic acid (bitamin C) a matsayin sinadari, ko dai a matsayin alamar cewa an yi amfani da ascorbic acid wajen yin fulawa ko kuma an ƙara ƙaramin adadin a matsayin mai ƙara kullu. Yana da sinadarin da ke ƙara ƙarfin ci gaban gluten, amma ba ya yin bleach.
• Ana amfani da iskar gas ta Chlorine a matsayin maganin bleaching da kuma maganin da ke girma. Yana raunana ci gaban gluten kuma yana lalata sitaci, wanda hakan ke sa gari ya sha ruwa ya kumbura, wanda ke haifar da batter mai kauri da kuma kullu mai tauri. Tsarin gluten da aka jinkirta yana da kyau a cikin kek, kukis, da biskit, domin in ba haka ba zai sa su yi tauri da kama da burodi. Gyaran sitaci a cikin fulawa yana ba da damar amfani da kullu mai danshi (yana yin samfurin ƙarshe mai danshi) ba tare da lalata tsarin da ake buƙata don kek da biskit masu sauƙi, masu laushi ba. Garin da aka yi da chlorine yana ba da damar kek da sauran kayan gasa su daidaita da sauri kuma su tashi da kyau, kuma kitsen ya rarraba daidai gwargwado, tare da ƙarancin raunin rugujewa.

Wasu wasu sinadarai da ake amfani da su azaman maganin gari don canza launi da halayen yin burodi sun haɗa da:

• Chlorine dioxide (wanda ba shi da tabbas da za a jigilar shi a Amurka)
• Calcium peroxide
• Azodicarbonamide ko azobisformamide (na roba)
• Iskar oxygen ta yanayi, wadda ke haifar da bleaching na halitta.

Abubuwan kiyayewa da aka saba amfani da su a cikin garin fulawa sun haɗa da:

• Sinadarin calcium propanoate
• Sodium benzoate
• Tricalcium phosphate
• Butylated hydroxyanisole

Abubuwan da aka kara

An haramta duk wani sinadarin bleaching da bloating (banda ascorbic acid) a Burtaniya.

Amfani da garin burodi a Amurka ya ragu, kuma duk da cewa ba a haramta shi a ko'ina ba tukuna, ƙananan fulawa da ake samu ga mai yin burodi a gida ba a ƙara yin amfani da su ba.

Iri-iri na fulawa da aka shirya musamman don gidajen burodi na kasuwanci har yanzu ana yin bromated. Garin da aka yi bleach da aka sayar wa mai yin burodi na gida yanzu ana yi masa magani da peroxidation ko chlorine gas. Bayanan da ke fitowa daga Pillsbury yanzu sun nuna cewa nau'in fulawar da aka yi bleach ana yi musu magani da benzoyl peroxide da chlorine gas. Gold Medal ya bayyana cewa fulawar da aka yi bleach ana yi musu magani da benzoyl peroxide ko chlorine gas, amma babu wata hanyar da za a iya gane wace hanya aka yi amfani da ita lokacin siyan fulawar a shagon kayan abinci.

Tsohuwar hanyar yin bleaching

Tsohuwar hanyar samun fulawa fari ko "mai launin shuɗi" ba ta buƙatar amfani da sinadarai kwata-kwata ba. Maimakon haka, ana jiƙa ƙwayoyin alkama da ruwa har tsawon lokacin da ƙwayoyin alkama na waje waɗanda ke ɗauke da bran za su yi laushi kuma, daga ƙarshe, su faɗi yayin niƙa. A wasu wurare, ana yaɗa ganyen rue na Siriya ( Peganum harmala ) a cikin layukan da aka raba tsakanin layukan hatsi, kuma a bar su a cikin irin wannan yanayi na tsawon kwanaki da yawa, har sai hayakin da ke fitowa daga ganyen shukar ya sa ƙwayoyin alkama na waje su karye su narke, suna barin fulawa mai tsabta da fari bayan niƙa.

Garin da aka ƙara wa gari

A lokacin yin fulawa, musamman sakamakon bleaching, abubuwan gina jiki suna ɓacewa. Wasu daga cikin waɗannan abubuwan gina jiki ana iya maye gurbinsu yayin tacewa - sakamakon ana kiransa fulawa mai wadata . A Burtaniya, yawancin fulawa, kuma saboda haka, ana buƙatar a ƙara musu sinadarin calcium, iron, thiamine (Vitamin B1) da niacin (Vitamin B3); fulawa cikakke ba ta da amfani domin tana ɗauke da isasshen waɗannan abubuwan gina jiki.

Garin kek

Garin kek shine mafi ƙarancin adadin furotin na gluten, tare da furotin 6–7% (5–8% daga tushe na biyu ) don samar da ƙarancin ɗaurewa don kek ɗin ya "rushe" cikin sauƙi.

Garin biredi

Garin burodi yana da furotin na biyu mafi ƙarancin sinadarin gluten, tare da furotin 7.5–9.5% (8–9% daga tushen na biyu ) don riƙewa tare da ɗan ƙarfi fiye da kek, amma har yanzu yana samar da ɓawon burodi mai laushi maimakon waɗanda suka yi tauri ko masu ƙyalli.

Garin da ba a amfani da shi ko kuma wanda aka yi amfani da shi don yin burodi

Duk-manufa, ko "fulawar AP", ko kuma gari mai laushi yana da matsakaicin adadin furotin na gluten a kashi 9.5–11.5% (10–12% daga tushen na biyu ). Yana da isasshen adadin furotin ga yawancin tushen burodi da pizza, kodayake galibi ana fifita garin burodi da garin Italiyanci na musamman don waɗannan dalilai, bi da bi, musamman ta masu yin burodi na ƙwararru. Ana kuma shirya wasu biskit ta amfani da wannan nau'in fulawa. "Plain" ba wai kawai yana nufin yawan gluten na fulawar AP ba har ma da rashin wani ƙarin sinadarin yisti (kamar yadda yake a cikin fulawar da ke tasowa da kanta).

Garin burodi

Yawanci ana yin garin burodi ne daga alkama mai ja ta hunturu da aka shuka a lokacin kaka kuma aka girbe ta a lokacin bazara. Alkama mai tauri tana da yawan gluten, furotin da ke sa kullu ya yi laushi. Alkama mai tauri tana da kashi 11.5–13.5% (12–14% daga tushen na biyu ). Karin furotin yana manne da garin don kama carbon dioxide da aka fitar ta hanyar fermentation na yisti, wanda ke haifar da kyakkyawan yanayi na girma da kuma ɗanɗano.

Garin tauri

Hard kalma ce ta gama gari ga fulawa mai yawan furotin mai gluten, galibi tana nufin fulawa mai ƙarfi, tare da furotin 13.5–16% (ko 14–15% daga wasu tushe) (16% shine yawan furotin da ake iya samu a ka'ida ). Ana iya amfani da wannan fulawa inda girke-girke ke ƙara sinadaran da ke buƙatar kullu ya zama mai ƙarfi sosai don riƙewa tare a gaban su, ko kuma lokacin da ake buƙatar ƙarfi don gina burodi (misali, wasu nunin tsakiya).

Garin alkama

Garin Gluten furotin ne mai kyau na gluten, ko kuma furotin 100% na nazari (kodayake gyaran jiki ba ya samun cikakken 100%). Ana amfani da shi don ƙarfafa gari idan ana buƙata. Misali, ƙara kusan cokali ɗaya a kowace kofi na garin AP yana ba da haɗin furotin da ke cikin garin burodi. Ana ƙara shi a girke-girke na garin alkama gaba ɗaya don shawo kan yanayin yawan fiber na hana haɓakar gluten, wanda ake buƙata don ba wa burodin ingantaccen haɓaka (riƙewar iskar gas) da taunawa.

Garin da ba a wanke ba

Garin da ba a wanke ba kawai gari ne da ba a yi masa bleach ba, don haka ba shi da launin fari kamar fulawa. Misali shi ne garin graham, wanda sunansa Sylvester Graham, ya ƙi amfani da sinadaran bleach, wanda ya ɗauka a matsayin mara lafiya.

Gurasar da ke ɗaga kanta

A ƙasashen da ke magana da Turanci, ana samun fulawa mai kiba (ko kuma mai kiba a Arewacin Amurka) a kasuwa tare da sinadaran yisti da aka riga aka haɗa. A Amurka, ana iya ƙara gishiri kafin a saka ta; a Birtaniya ba haka lamarin yake ba. Ana rarraba sinadaran da aka ƙara a cikin fulawa daidai gwargwado, wanda ke taimakawa wajen ƙaruwar kayan gasa. Ana amfani da wannan fulawa gabaɗaya don shirya kek ɗin soso, scones da muffins. Henry Jones ne ya ƙirƙiro ta kuma ya ba da lasisi a 1845. Idan girke-girke yana buƙatar fulawa mai kiba, kuma wannan ba ya samuwa, ana iya maye gurbinsa kamar haka:

• 1 cup (~240 mL) (125 g) plain flour
• 1 tsp (5 mL) (3 g) baking powder
• (US recipes) a pinch to   teaspoon (1 g or less) salt

Nau'o'in

Garin da ke ɗauke da Gluten

Garin alkama

Samfuri:BreadAlkama shine hatsi da aka fi amfani dashi don yin gari.  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.
• 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. 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 hatsi

Ana sayar da nau'ikan fulawa da hatsi iri-iri a wani kasuwa da ke Bishkek, Kyrgyzstan

• Ana amfani da garin rye wajen gasa burodin sourdough na gargajiya na Jamus, Austria, Switzerland, Rasha, Jamhuriyar Czech, Poland da Scandinavia . Yawancin burodin rye suna amfani da gaurayen garin rye da alkama saboda rye ba ya samar da isasshen gluten. Yawanci ana yin burodin Pumpernickel ne kawai da rye, kuma yana ɗauke da gaurayen garin rye da garin rye. Ana amfani da garin secale don yin burodi kamar burodin Prądnik .
• Garin sha'ir gari ne da aka shirya daga busasshen sha'ir da aka niƙa. Ana amfani da garin sha'ir don shirya burodin sha'ir da sauran burodi, kamar burodi mai faɗi da burodi mai yisti. Ana amfani da shi wajen shirya rieska, burodi mai faɗi na gargajiya na ƙasar Finland. Garin sha'ir mai laushi gari ne da aka yi da tsaban sha'ir wanda ya ɗan yi tsiro sannan aka busar da shi, kuma ana amfani da shi a cikin kayayyakin malt kamar madarar malt, burodin malt, da giyar malt .

Garin da ba shi da alkama

Idan fulawa ba ta ɗauke da gluten ba, sun dace da mutanen da ke fama da cututtukan da suka shafi gluten, kamar cutar celiac, rashin lafiyar gluten mara celiac ko rashin lafiyar alkama, da sauransu. Gurɓata hatsi masu ɗauke da gluten na iya faruwa yayin girbin hatsi, jigilar su, niƙa su, adana su, sarrafawa, sarrafawa da/ko dafa su.

• 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.
• 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.
• 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. 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.

• Ana iya yin garin Typha (wanda kuma aka sani da Cattail) daga rhizome na shukar Typha. Ana karya sitaci da tushen furotin a ƙarƙashin ruwa kafin a busar da su sannan a niƙa su don samar da fulawa.

Ƙarin nau'ikan

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

Haɗari

Rashin ƙonewa

  Kurar fulawa da aka rataye a iska tana da fashewa — kamar yadda duk wani cakuda wani abu mai laushi da ke kama da foda da iska ke da shi. Wasu fashewar abubuwa masu ban tsoro sun faru a masana'antar fulawa, ciki har da Tradeston Flour Mills, a Glasgow, Scotland, wanda ya fashe a shekarar 1872 wanda ya kashe mutane goma sha takwas, da kuma fashewa a shekarar 1878 a Washburn "A" Mill da ke Minneapolis wanda ya kashe mutane 22.

Cututtukan da ke haifar da cututtuka

A Amurka, Cibiyar Kula da Cututtuka da Rigakafi ta yi gargaɗin kada a ci kullu ko batter ɗin fulawa da batter. Garin da ba a dafa ba na iya ƙunsar ƙwayoyin cuta masu cutarwa kamar E. coli waɗanda wataƙila suna cikin ƙasa lokacin da ake noman hatsi. Ana ba da shawarar a dafa fulawa kamar sauran abinci don kashe ƙwayoyin cuta. Hukumomin abinci na duniya sun bayar da irin wannan shawara.

Zamba

A lokacin juyin juya halin masana'antu, zamba ta gari da alkama ta zama ruwan dare gama gari saboda an haɗa ta da ƙurar alli ko gypsum.

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 .

Masara babban sinadari ne da ake amfani da shi wajen ƙara kauri puddings ko kayan zaki da yawa, kuma shine babban sinadari a cikin kuzar da aka shirya.

Dubi kuma

• Gyada (hatsi)
• Abincin da aka sarrafa sosai
• Panjiri

Hanyoyin haɗi na waje

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• Flourworld Museum