食物名英文

Sourdough

食物类英文

Cereals and cereal products

食物群

Doughs

科学名称

描述

Sourdough is a dough containing a Lactobacillus culture, usually in symbiotic combination with yeasts. It is one of two principal means of biological leavening in bread baking, along with the use of cultivated forms of yeast (Saccharomyces). It is of particular importance in baking rye-based breads, where yeast does not produce comparable results. In comparison with yeast-based breads, it produces a distinctively tangy or sour taste, mainly because of the lactic acid produced by the lactobacilli; the actual medium, known as "starter" or levain, is essentially an ancestral form of pre-ferment. In English-speaking countries, where wheat-based breads predominate, sourdough is no longer the standard method for bread leavening. It was gradually replaced, first by the use of barm from beermaking, then, after the confirmation of germ theory by Louis Pasteur, by cultured yeasts. However, some form of natural leaven is still used by many specialty bakeries. [Wikipedia]

id

275

食物含有的化合物

化合物	说明	含量	单位
Threonine	Biscuits, plain or buttermilk, refrigerated dough, lower fat, baked	--211	mg/100g
Tryptophan	Biscuits, plain or buttermilk, refrigerated dough, lower fat, baked	--95	mg/100g
Betaine	Biscuits, plain or buttermilk, refrigerated dough, lower fat, baked	--45.4	mg/100g
Folate, DFE	Biscuits, plain or buttermilk, refrigerated dough, lower fat, baked	--0.138	mg/100g
Folate, food	Biscuits, plain or buttermilk, refrigerated dough, lower fat, baked	--0.005	mg/100g
Folic acid	Biscuits, plain or buttermilk, refrigerated dough, lower fat, baked	--0.078	mg/100g
Vitamin K (phylloquinone)	Biscuits, plain or buttermilk, refrigerated dough, lower fat, baked	--0.0022	mg/100g
Choline, total	Biscuits, plain or buttermilk, refrigerated dough, lower fat, baked	--19.8	mg/100g
Folate, total	Biscuits, plain or buttermilk, refrigerated dough, lower fat, baked	--0.083	mg/100g
Vitamin B-6	Biscuits, plain or buttermilk, refrigerated dough, lower fat, baked	--0.029	mg/100g
Pantothenic acid	Biscuits, plain or buttermilk, refrigerated dough, lower fat, baked	--0.277	mg/100g
Niacin	Biscuits, plain or buttermilk, refrigerated dough, lower fat, baked	--3.448	mg/100g
Riboflavin	Biscuits, plain or buttermilk, refrigerated dough, lower fat, baked	--0.232	mg/100g
Thiamin	Biscuits, plain or buttermilk, refrigerated dough, lower fat, baked	--0.417	mg/100g
Vitamin E (alpha-tocopherol)	Biscuits, plain or buttermilk, refrigerated dough, lower fat, baked	--0.07	mg/100g
Selenium, Se	Biscuits, plain or buttermilk, refrigerated dough, lower fat, baked	--0.0178	mg/100g
Manganese, Mn	Biscuits, plain or buttermilk, refrigerated dough, lower fat, baked	--0.35	mg/100g
Fluoride, F	Biscuits, plain or buttermilk, refrigerated dough, lower fat, baked	--0.026	mg/100g
Copper, Cu	Biscuits, plain or buttermilk, refrigerated dough, lower fat, baked	--0.092	mg/100g
Zinc, Zn	Biscuits, plain or buttermilk, refrigerated dough, lower fat, baked	--0.46	mg/100g