{"id":2877,"date":"2022-01-18T15:57:37","date_gmt":"2022-01-18T13:57:37","guid":{"rendered":"https:\/\/sweetdrop.eu\/?p=2877"},"modified":"2022-02-04T16:16:43","modified_gmt":"2022-02-04T14:16:43","slug":"kas-yra-biciu-duona-ir-kaip-ji-gaminama","status":"publish","type":"post","link":"https:\/\/sweetdrop.eu\/lt\/kas-yra-biciu-duona-ir-kaip-ji-gaminama\/","title":{"rendered":"Kas yra Bi\u010di\u0173 Duona ir kaip ji Gaminama"},"content":{"rendered":"

Vis daugiau \u017emoni\u0173 vertina ne tik medaus<\/a>, bet ir kit\u0173 produkt\u0173, pla\u010diai naudojam\u0173 apiterapijoje, gydom\u0105j\u012f poveik\u012f. Bi\u010di\u0173 duona (ambrozija) yra unikalus produktas, labai svarbus ne tik \u017emon\u0117ms, bet ir bit\u0117ms. Ne visada lengva j\u012f gauti, o kaina yra kelis kartus didesn\u0117 nei medaus kaina. Bi\u010di\u0173 duonoje<\/a> daugiausia yra \u017eiedadulki\u0173<\/a>, medaus ir bi\u010di\u0173 seili\u0173 liauk\u0173 sekret\u0173 (\u017er. pav.) (Barajas et al., 2012; Vasquez ir Olofsson, 2009).<\/p>\n

Bi\u010di\u0173 duona yra \u201ealcheminis\u201c bi\u010di\u0173 k\u016brinys, pagamintas i\u0161 ma\u017edaug 25 % medaus ar nektaro, 70 % \u017eiedadulki\u0173<\/a> ir bi\u010di\u0173 seili\u0173, jos kartu su medumi<\/a> ar nektaru apvelia \u017eiedadulkes daugybe nat\u016brali\u0173 probiotini\u0173 bakterij\u0173 ir mieli\u0173, kurios b\u016btinos prad\u0117ti svarbius fermentacijos ir vir\u0161kinimo procesus. Avilyje esan\u010dios bites sandariai supakuoja \u017eiedadulkes \u012f kori\u0173 akutes ir sumai\u0161o su kitomis med\u017eiagomis (\u017er. pav.). Po keli\u0173 savai\u010di\u0173 \u012fvyksta reik\u0161minga transformacija \u2013 pagaminama bi\u010di\u0173 duona.<\/p>\n

Bit\u0117s nevartoja \u0161vie\u017ei\u0173 \u017eiedadulki\u0173<\/a>. Vietoj to, jos atne\u0161usios \u012f avil\u012f supakuoja \u017eiedadulki\u0173 granules \u012f tu\u0161\u010dias korio akutes, sumai\u0161o su nektaru ir vir\u0161kinimo skys\u010diais, u\u017edengia akut\u0119 la\u0161eliu medaus<\/a>. Taip \u017eiedadulk\u0117s i\u0161lieka stabilios neribot\u0105 laik\u0105. Bitininkai \u0161i\u0105 \u017eiedadulki\u0173 form\u0105 vadina \u201eperga\u201c arba \u201ebi\u010di\u0173 duona\u201c<\/p>\n

\u0160vie\u017eios \u017eiedadulk\u0117s<\/a> turi daug dr\u0117gm\u0117s ir baltym\u0173, tod\u0117l, ypa\u010d \u012fne\u0161tos \u012f avil\u012f, kurio vidin\u0117 temperat\u016bra siekia 37 \u00b0C, turi ideali\u0105 aplink\u0105 pel\u0117siams augti. Ta\u010diau bi\u010di\u0173 vir\u0161kinimo skys\u010diuose gausu pieno r\u016bg\u0161ties bakterij\u0173 (PRB) (V\u00e1squez ir Olofsson, 2009), jos dominuoja \u017eiedadulki\u0173 substrate. Bakterijos metabolizuoja cukr\u0173 \u017eiedadulk\u0117se, gamina pieno r\u016bg\u0161t\u012f ir \u017eemina pH nuo 4,8 iki ma\u017edaug 4,1 (Mattila et al., 2012) \u2013 gerokai \u017eemiau visuotinai pripa\u017eintos patogenini\u0173 mikrob\u0173 augimo ribos \u2013 4,6.<\/p>\n

\u0160ias PRB daugiausia gauna pa\u010dios bit\u0117s (Gilliam, 1979a; Gilliam, 1979b), o \u0161vie\u017ei\u0173 \u017eiedadulki\u0173 ir laikom\u0173 \u017eiedadulki\u0173<\/a> mikrob\u0173 ekologija skiriasi dideliu mastu (Gilliam et al., 1989). Be to, daugelis bakterij\u0173 gen\u010di\u0173, kurios dominuoja fermentuotose \u017eiedadulk\u0117se, taip pat yra vienos i\u0161 labiausiai paplitusi\u0173 \u017emoni\u0173 gaminamuose fermentuotuose maisto produktuose: Oenococcus, Paralactobacillus<\/a> ir ypa\u010d Bifidobacterium, \u017einoma probiotin\u0117 gentis, kurios aktyvumas bi\u010di\u0173 aviliuose taip pat susij\u0119s su \u017eemesniaisiais patogenini\u0173 mikrob\u0173 skai\u010diais (Mattila et al., 2012). Naudingos miel\u0117s ir grybeliai buvo u\u017efiksuoti ir bi\u010di\u0173 duonoje<\/a> (Gilliam, 1979b; Gilliam et al., 1989). Daugelis \u0161i\u0173 nauding\u0173 gryb\u0173 yra jautr\u016bs aplinkos fungicidams (Yoder et al., 2013), da\u017enai naudojamiems augal\u0173 pas\u0117liams. Didesn\u0117 nauding\u0173 mikrob\u0173 \u012fvairov\u0117 bi\u010di\u0173 \u0161eimose taip pat buvo susijusi su didesne pa\u010di\u0173 bi\u010di\u0173 genetine \u012fvairove, tod\u0117l \u0161i bi\u010di\u0173 ir\u00a0 j\u0173 mikrob\u0173 simbioz\u0117 vis labiau tiriama kaip tik\u0117tinas esminis viso avilio sveikumo pagrindas (Mattila et al., 2012).<\/p>\n

Be apsaugin\u0117s funkcijos (Andersonas et al., 2014), \u017eiedadulki\u0173 fermentacijos procesas taip pat padidina maistini\u0173 med\u017eiag\u0173 prieinamum\u0105 (Mattila et al., 2012). Kai kurie baltymai yra suskaidomi \u012f aminor\u016bg\u0161tis, krakmolas paver\u010diamas paprastaisiais cukrumis, o vitaminai tampa labiau biologi\u0161kai prieinami (Degrandi-Hoffman, Eckholm ir Huang 2013; Herbert ir Shimanuki, 1978). \u0160ia prasme bi\u010di\u0173 duona<\/a> yra dar naudingesn\u0117s sveikatai nei da\u017eniausiai prieinamos \u0161vie\u017eios \u017eiedadulk\u0117s<\/a>.<\/p>\n

Bi\u010di\u0173 \u017eiedadulki\u0173 pavertimas bi\u010di\u0173 duona<\/a> gali b\u016bti labiausiai pastebimas. Pager\u0117ja atskir\u0173 granuli\u0173 g\u0117li\u0173 ir \u017eoleli\u0173 natos, milteli\u0173 pavidalo, sm\u0117lio spalvos tekst\u016bra tampa stangresn\u0117 ir dr\u0117gnesn\u0117, pieno r\u016bg\u0161ties r\u016bg\u0161tumas pary\u0161kina skon\u012f ir suma\u017eina galim\u0105 kartum\u0105, fermentacija taip pat sukuria antrinius aromatus, \u0161ie \u2013 naujus vaisi\u0173 skonius, pavyzd\u017eiui, kai kurie \u012fgauna savit\u0105 mango skon\u012f. \u0160vie\u017ei\u0173 \u017eiedadulki\u0173 ypatumai, atsi\u017evelgiant \u012f sezon\u0105 ir augal\u0173 \u0161altinius, sustipr\u0117ja, atskleid\u017eiamos naujos savyb\u0117s, kuri\u0173 anks\u010diau nebuvo.<\/p>\n

Skirting\u0173 spalv\u0173 \u017eiedadulki\u0173 gr\u016bdeliai fermentacijos prad\u017eioje sudedami \u012f korio akutes (\u017er. pav.). Vystantis fermentacijos procesui, spalvos \u012fsitvirtina, o \u017eiedadulki\u0173 sienel\u0117s suyra.<\/p>\n

\"\"<\/p>\n

Taigi, kokie \u017eiedadulki\u0173 ir bi\u010di\u0173 duonos<\/a> poky\u010diai? Tikriausiai svarbiausias pokytis susij\u0119s su baltymais. Ne tik pager\u0117ja baltym\u0173 kokyb\u0117 \u2013 t. y. labai pager\u0117ja baltym\u0173 biologinis prieinamumas, bet ir daugelis baltym\u0173 suskaidomi \u012f sudedam\u0105sias aminor\u016bg\u0161tis, tod\u0117l j\u0173 \u012fsisavinimas yra daug lengvesnis. Baltym\u0173 kokyb\u0117s (vir\u0161kinamumo) po\u017ei\u016briu bi\u010di\u0173 \u017eiedadulk\u0117s negali prilygti bi\u010di\u0173 duonai.<\/p>\n

Bi\u010di\u0173 duonel\u0117je padid\u0117ja ir daugelio vitamin\u0173 vert\u0117, atsiranda vitamino K, taip pat labai padid\u0117ja ir antioksidant\u0173<\/a>, ir ferment\u0173 koncentracijos. Be to, dabar galima rasti didel\u0119 dal\u012f atpalaiduot\u0173 \u017eiedadulki\u0173 potenciali\u0173 maistini\u0173 med\u017eiag\u0173<\/a> atsarg\u0173, tai ypa\u010d pasakytina apie mineralus, tokius kaip cinkas, magnis ir silicio dioksidas, kurie da\u017enai yra imobilizuoti \u017eiedadulki\u0173 celiulioz\u0117s dalyje.<\/p>\n

Bi\u010di\u0173 duona<\/a> yra stiprus, daug energijos turintis maistas. Net probiotini\u0173 bakterij\u0173 sukurta pieno r\u016bg\u0161tis m\u016bs\u0173 k\u016bne virsta gliukoze. Kitas, ir ne ma\u017eiau svarbus, bi\u010di\u0173 duonos<\/a> prana\u0161umas yra tai, kad ji labai prailgina \u017eiedadulki\u0173 naudojimo<\/a> laik\u0105. \u0160vie\u017eios \u017eiedadulk\u0117s galioja ypa\u010d trumpai, o netinkamai laikomos (su\u0161aldomos) \u017eiedadulk\u0117s labai greitai \u017e\u016bsta. Bit\u0117s, gamindamos bi\u010di\u0173 duonel\u0119, rado b\u016bd\u0105, kaip pailginti \u017eiedadulki\u0173 gyvenimo trukm\u0119 per metus.<\/p>\n","protected":false},"excerpt":{"rendered":"

Vis daugiau \u017emoni\u0173 vertina ne tik medaus, bet ir kit\u0173 produkt\u0173, pla\u010diai naudojam\u0173 apiterapijoje, gydom\u0105j\u012f poveik\u012f. Bi\u010di\u0173 duona (ambrozija) yra unikalus produktas, labai svarbus ne tik \u017emon\u0117ms, bet ir bit\u0117ms. Ne visada lengva j\u012f gauti, o kaina yra kelis kartus didesn\u0117 nei medaus kaina. Bi\u010di\u0173 duonoje daugiausia yra \u017eiedadulki\u0173, medaus ir bi\u010di\u0173 seili\u0173 liauk\u0173 sekret\u0173 […]\n","protected":false},"author":1,"featured_media":2852,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[79,96,101,323],"tags":[313,325,163,220,221,223,225,312],"yoast_head":"\nKas yra Bi\u010di\u0173 Duona ir kaip ji Gaminama - Saldus La\u0161as | Sweet Drop<\/title>\n<meta name=\"description\" content=\"Bi\u010di\u0173 duona yra bi\u010di\u0173 k\u016brinys: 25% medaus ar nektaro, 70% \u017eiedadulki\u0173 ir bi\u010di\u0173 seili\u0173. 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