分析:许多麦麸 (面筋,gluten)不耐受的美国人到了欧洲吃小麦制品平安无事 - dudaan

来源: 吃与活 2019-10-11 07:29:31 [] [博客] [旧帖] [给我悄悄话] 本文已被阅读: 次 (36246 bytes)
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杜编提出的这个现象很有意思,我记得有网友在此也说过亲身经历。

美国的小麦和欧洲的小麦本身似乎没有很大的区别,那么在生产和加工环节可能是有区别的。杜编给出的链接中有个评论,提到美国烤面包时用溴酸钾,而欧洲不用。其评论原文如下:

 

Melodykanis
3/4/2019 8:37:23 AM

I would suggest this. Is it gluten intolerance, or are we adding an ingredient in the United States that is causing our digestive issues? My problem started 1 year ago. I feel very fortunate to have found that it isn't actually the gluten. It is the carcinogen "bromate". When I eat any wheat product that does not have bromate in it, I have no reaction. This carcinogen is not allowed in many countries including China???? The problem is that it is not required as a listed ingredient. Some of the places that I have found that do not use flour with bromate are Great Harvest Bread, and Panera Bread. I would suggest trying this. Then research, research, research. I buy pasta made in Italy, and make my own bakery items as much as possible. King Arthur flour is one of the brands that is not processed with Bromate. This epidemic is actually a poisoning. Is there any way to stop this???

 

wiki,得知:

溴酸钾是一个无机盐,室温下为无色晶体,分子式为KBrO3

其在发酵、醒发及焙烤工艺过程中起到一种氧化剂的作用,使用了溴酸钾后的面粉更白,制作的面包能快速膨胀,更具有弹性和韧性,在焙烤业被认为是最好的面粉改良剂之一。溴酸钾有致癌性,现在已被許多國家(如欧盟)禁用,但在美国仍允许使用。溴酸钾在足够长的烘烤时间和温度下会耗尽,但是如果在面粉中添加的太多就会有残留。

中华人民共和国卫生部于2005年5月30日发布《2005年第9号公告》称,根据溴酸钾危险性评估结果,决定自2005年7月1日起,取消溴酸钾作为面粉处理剂在小麦粉中使用。在此之前按照《食品添加剂使用卫生标准》(GB2760-1996)使用溴酸钾的食品可以在产品保质期内继续销售。

 

对面筋不耐受的主要机制是面筋中的麦醇溶蛋白被消化分解产生的多肽进入体内引起过敏反应在烘焙过程中,麦醇溶蛋白与麦麸中的谷蛋白通过二硫键形成胶联产物,而溴酸钾是氧化剂,减少了该反应的发生。虽然机理还不很清楚,我们也许可以这样假设:

在烘焙过程中,容易产生过敏反应原的麦醇溶蛋白与谷蛋白形成胶联产物,这使麦醇溶蛋白被消化分解成过敏原的机会降低。由于溴酸钾的存在,这种胶联反应受到阻碍,从而麦醇溶蛋白被分解成致敏多肽的机会增加,导致食用者产生面筋不耐受反应。

溴酸钾有致癌的可能,除美国外世界上的主要国家(中国,欧盟等)都禁用溴酸钾作为膨发剂。这可能是杜编观察到“许多麦麸(面筋)不耐受的美国人到了欧洲吃小麦制品平安无事”的原因。

纯属臆测,供讨论,非结论。

 对于想进一步了解面包中的溴酸钾的朋友,可参考:

Another Reason to Eat Organic – No Potassium Bromate in Your Bread

 

主要参考文章:

https://pubs.acs.org/doi/10.1021/jf070639n

2007 Jun 27;55(13):5320-5. Epub 2007 May 31.

Impact of redox agents on the extractability of gluten proteins during bread making.

Abstract

The gluten proteins gliadin and glutenin are important for dough and bread characteristics. In the present work, redox agents were used to impact gluten properties and to study gliadin-glutenin interactions in bread making. In control bread making, mixing increased the extractability of glutenin. The level of SDS-extractable glutenin decreased during fermentation and then further in the oven. The levels of extractable alpha- and gamma-gliadin also decreased during bread baking due to gliadin-glutenin polymerization. Neither oxidizing nor reducing agents had an impact on glutenin extractabilities after mixing. The redox additives did not affect omega-gliadin extractabilities during bread making due to their lack of cysteine residues. Potassium iodate (0.82-2.47 micromol/g of protein) and potassium bromate (1.07-3.17 micromol/g of protein) increased both alpha- and gamma-gliadin extractabilities during baking. Increasing concentrations of glutathione (1.15-3.45 micromol/g of protein) decreased levels of extractable alpha- and gamma-gliadins during baking. The work not only demonstrated that, during baking, glutenin and gliadin polymerize through heat-induced sulfhydryl-disulfide exchange reactions, but also demonstrated for the first time that oxidizing agents, besides their effect on dough rheology and hence bread volume, hinder gliadin-glutenin linking during baking, while glutathione increases the degree of covalent gliadin to glutenin linking.


 

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617089/

Wheat proteins have been associated with a number of dietary disorders. The best well-known disorder is celiac disease, a disorder that develops in genetically susceptible individuals after ingesting gluten-containing cereals. Wheat gliadins, and to a lesser extent low molecular weight glutenins, carry immunogenic peptides []. A variety of these celiac-disease-initiating peptides of α-gliadin have been identified. Examples of some of these immunogenic epitopes are glia-α9 (PFPQPQLPY) and glia-α20 (FRPQQPUPQ) []. The unusual amino acid composition (high proline and glutamine contents) in gluten proteins prevents the complete digestion of these proteins in the gastrointestinal tract. While for most people the peptides do not cause any problems, an estimated 1% of the world population suffers from celiac disease [] and in these individuals, these peptides trigger a cascade of auto-immune reactions that lead to severe intestinal damage. Several researchers have been trying to develop solutions for people suffering from celiac disease. One of these investigated solutions involves the pretreatment of the gluten protein with peptidase mixtures (e.g., papaya non-specific endopeptidase and three microbial peptidases (Aspergillus oryzae leucine aminopeptidase, Aspergillus melleus endopeptidase with activity against hydrophibic amino acid residues and Penicillium citrinum deutorlysin)) []. These peptidases are able to digest the above proline-rich peptides and, hence lower the concentration of the immunogenic peptides. Other strategies include the development of wheat varieties that do not trigger these gastrointestinal responses [] and targeted processing of the cereals. One of such novel cereals is tritordeum, a hybrid of durum wheat and wild barley []. Tritordeum was shown to have lower numbers of immunogenic epitopes than regular wheat. This novel cereal is suitable to include in diets for people that want to reduce their gluten intake, but not for people suffering from celiac disease as there are still gluten immunogenic peptides produced upon digestion []. Processing has a big effect on the physicochemical properties of gluten, and will, hence, affect the digestive stability, and, hence, the antigenic potential of the protein []. Rahaman and colleagues [] found that shear by itself does not affect protein digestibility, while pH and temperature substantially affect gluten digestibility and the antigenic characteristics of the hydrolysates that are formed. At pH 3, gluten undergoes acidic deamidation that will lead to a better hydrolysis of the proteins, generating smaller peptide fractions with a lower antigenicity [,]. When heating proteins, proteins are aggregating, increasing the resistance of the proteins against digestion []

 

https://zh.wikipedia.org/wiki/%E6%BA%B4%E9%85%B8%E9%92%BE

溴酸钾[编辑]

维基百科,自由的百科全书
 
 
溴酸钾
IUPAC名
Potassium bromate
别名 Potassium bromate(V)
Bromic acid, potassium salt
识别
CAS号 7758-01-2  
PubChem 23673461
ChemSpider 22852
SMILES
InChI
InChIKey OCATYIAKPYKMPG-REWHXWOFAM
UN编号 1484
EINECS 231-829-8
ChEBI 38211
RTECS EF8725000
KEGG C19295
性质
化学式 KBrO3
摩尔质量 167.00 g/mol g·mol?¹
外观 白色結晶粉末
密度 3.27 g/cm3
熔点 350 °C(623 K)
沸点 370 °C(643 K)
溶解性 3.1 g/100 mL (0 °C)
6.91 g/100 mL (20 °C)
13.3 g/100 mL (40 °C)
49.7 g/100 mL (100 °C)
溶解性 微溶於乙醇
不溶於丙酮
结构
晶体结构 六邊形
热力学
ΔfHmo298K -342.5 kJ/mol
危险性
警示术语 R:R45 R9 R25
安全术语 S:S53 S45
欧盟分类 Carc. Cat. 2
Toxic (T)
Oxidant (O)
NFPA 704
NFPA 704.svg
0
2
2
 
闪点 Non-flammable
致死量或浓度:
LD50中位剂量
157 mg/kg (oral, rat)[1]
若非注明,所有数据均出自一般条件(25 ℃,100 kPa)下。

溴酸钾是一个无机盐,室温下为无色晶体,分子式为KBrO3

其在发酵、醒发及焙烤工艺过程中起到一种氧化剂的作用,使用了溴酸钾后的面粉更白,制作的面包能快速膨胀,更具有弹性和韧性,在焙烤业被认为是最好的面粉改良剂之一。溴酸钾有致癌性,现在已被許多國家(如欧盟)禁用,但在美国仍允许使用。溴酸钾在足够长的烘烤时间和温度下会耗尽,但是如果在面粉中添加的太多就会有残留。

中华人民共和国卫生部于2005年5月30日发布《2005年第9号公告》称,根据溴酸钾危险性评估结果,决定自2005年7月1日起,取消溴酸钾作为面粉处理剂在小麦粉中使用。在此之前按照《食品添加剂使用卫生标准》(GB2760-1996)使用溴酸钾的食品可以在产品保质期内继续销售。

所有跟帖: 

很有道理! -dudaan- 给 dudaan 发送悄悄话 dudaan 的博客首页 (259 bytes) () 10/11/2019 postreply 07:53:26

链接里边的都是焙烤食品 -米兰之夜- 给 米兰之夜 发送悄悄话 米兰之夜 的博客首页 (361 bytes) () 10/11/2019 postreply 08:12:55

还应当有个事实 -米兰之夜- 给 米兰之夜 发送悄悄话 米兰之夜 的博客首页 (410 bytes) () 10/11/2019 postreply 08:24:59

面筋和麦麸是两回事吗? -吃与活- 给 吃与活 发送悄悄话 吃与活 的博客首页 (0 bytes) () 10/11/2019 postreply 09:04:52

才发现,我错了 -米兰之夜- 给 米兰之夜 发送悄悄话 米兰之夜 的博客首页 (1035 bytes) () 10/11/2019 postreply 09:55:19

弟兄们,我觉得我们应当澄清一个概念 -米兰之夜- 给 米兰之夜 发送悄悄话 米兰之夜 的博客首页 (1284 bytes) () 10/11/2019 postreply 10:34:19

翻译的问题,以前讨论过,的确翻译得不好 -dudaan- 给 dudaan 发送悄悄话 dudaan 的博客首页 (0 bytes) () 10/11/2019 postreply 10:36:14

-米兰之夜- 给 米兰之夜 发送悄悄话 米兰之夜 的博客首页 (53 bytes) () 10/11/2019 postreply 10:38:00

南方人(上海人?)把面筋叫麸,例如烤麸 -dudaan- 给 dudaan 发送悄悄话 dudaan 的博客首页 (0 bytes) () 10/11/2019 postreply 10:44:17

而字典里麸的解释只有麦子磨碎筛后剩下的外皮的意思 -dudaan- 给 dudaan 发送悄悄话 dudaan 的博客首页 (0 bytes) () 10/11/2019 postreply 10:48:14

我修改了一下,用面筋代替麦麸。 -吃与活- 给 吃与活 发送悄悄话 吃与活 的博客首页 (0 bytes) () 10/11/2019 postreply 11:16:05

大赞!这样就清楚多了!带麦麸(皮)算粗粮,营养成分高,好东西。 -lawattaction- 给 lawattaction 发送悄悄话 (0 bytes) () 10/11/2019 postreply 11:44:45

记得我小时候。。。很久很久以前,很穷的小镇上,和邻居孩子们一起玩洗面筋做泡泡糖 -闲情- 给 闲情 发送悄悄话 闲情 的博客首页 (0 bytes) () 10/11/2019 postreply 11:51:44

很穷,洗面筋 -吃与活- 给 吃与活 发送悄悄话 吃与活 的博客首页 (47 bytes) () 10/11/2019 postreply 12:13:34

穷孩子没得玩,背着父母玩一回,记忆一生呢。 -闲情- 给 闲情 发送悄悄话 闲情 的博客首页 (0 bytes) () 10/11/2019 postreply 12:19:11

对孩子来说玩比吃重要 -吃与活- 给 吃与活 发送悄悄话 吃与活 的博客首页 (195 bytes) () 10/11/2019 postreply 13:23:25

才看到也有加了溴酸钾的面粉,这种面粉也不中 -吃与活- 给 吃与活 发送悄悄话 吃与活 的博客首页 (0 bytes) () 10/11/2019 postreply 09:17:28

请问这是做很多中式点心说用的臭粉吗? -两小千金妈妈- 给 两小千金妈妈 发送悄悄话 两小千金妈妈 的博客首页 (0 bytes) () 10/11/2019 postreply 08:30:11

不是,那是碳酸氢铵 -米兰之夜- 给 米兰之夜 发送悄悄话 米兰之夜 的博客首页 (0 bytes) () 10/11/2019 postreply 08:51:01

不是。 -吃与活- 给 吃与活 发送悄悄话 吃与活 的博客首页 (0 bytes) () 10/11/2019 postreply 09:06:11

3 -longnv- 给 longnv 发送悄悄话 (0 bytes) () 10/11/2019 postreply 08:41:06

你可能要用gluten free的食物 -吃与活- 给 吃与活 发送悄悄话 吃与活 的博客首页 (0 bytes) () 10/11/2019 postreply 09:15:10

我就是吃Gluten free食品,我外甥在中国也是gluten 过敏 -longnv- 给 longnv 发送悄悄话 (0 bytes) () 10/11/2019 postreply 09:40:16

如果是这个原因,吃有机的面粉制品应该就可以。另外美国卖的大部分通心粉都是意大利进口的。 -viewfinder- 给 viewfinder 发送悄悄话 viewfinder 的博客首页 (0 bytes) () 10/11/2019 postreply 08:59:02

我估计那些在欧洲吃就没事的朋友是轻度患者。美国欧洲的面包过敏原都在,但在量上应该有区别。对麦麸不过敏的朋友可以吃这个试试 -吃与活- 给 吃与活 发送悄悄话 吃与活 的博客首页 (186 bytes) () 10/11/2019 postreply 09:10:38

应该推荐给洞主享用 :) -吃与活- 给 吃与活 发送悄悄话 吃与活 的博客首页 (0 bytes) () 10/11/2019 postreply 09:13:46

哈哈,这面粉挺诚实,赫然写着Bromated -viewfinder- 给 viewfinder 发送悄悄话 viewfinder 的博客首页 (0 bytes) () 10/11/2019 postreply 10:06:39

我查了家里的两袋面粉,都没有直接标溴酸钾 -dudaan- 给 dudaan 发送悄悄话 dudaan 的博客首页 (417 bytes) () 10/11/2019 postreply 10:33:45

bleached 面粉,我不买。我吃的这袋也没说是否加了溴酸钾。 今天注意到了 iron 10%。 -lawattaction- 给 lawattaction 发送悄悄话 (88 bytes) () 10/11/2019 postreply 11:22:04

加拿大产的面粉不准加溴酸钾,没有加 -虎嗅蔷薇- 给 虎嗅蔷薇 发送悄悄话 (0 bytes) () 10/11/2019 postreply 11:27:16

那就好!这袋面的缺点就是20kg,没有10kg包装。 -lawattaction- 给 lawattaction 发送悄悄话 (0 bytes) () 10/11/2019 postreply 13:35:23

这袋面的优点:面筋少,烙葱油饼,擀的时候容易;面筋多的,一边往外擀,一边往回抽筋,擀不开,擀不大。 -lawattaction- 给 lawattaction 发送悄悄话 (0 bytes) () 10/11/2019 postreply 13:41:27

也许是加了淀粉酶。你看下面加拿大的面粉里有加 amylase。 -虎嗅蔷薇- 给 虎嗅蔷薇 发送悄悄话 (0 bytes) () 10/11/2019 postreply 11:31:34

我最近煮粥除了大米,放一把小麦,一把大麦(大小麦都连皮的),是不是麦麸过敏的人不能吃? -刁小山- 给 刁小山 发送悄悄话 (38 bytes) () 10/11/2019 postreply 09:24:31

上面澄清了,和麸皮无关 -米兰之夜- 给 米兰之夜 发送悄悄话 米兰之夜 的博客首页 (0 bytes) () 10/11/2019 postreply 10:39:08

很久以前我看到文章说溴酸钾干扰甲状腺功能,之后就一直买不加有这个添加物的面粉。King Arthur这个牌子的面粉不用漂白剂,不 -虎嗅蔷薇- 给 虎嗅蔷薇 发送悄悄话 (0 bytes) () 10/11/2019 postreply 09:38:21

不加溴酸钾。每个超市都买得到。 -虎嗅蔷薇- 给 虎嗅蔷薇 发送悄悄话 (0 bytes) () 10/11/2019 postreply 09:38:54

3 -longnv- 给 longnv 发送悄悄话 (0 bytes) () 10/11/2019 postreply 09:41:24

现在食品的添加剂太普遍,要尽量避免! -兰竹- 给 兰竹 发送悄悄话 (2307 bytes) () 10/11/2019 postreply 09:57:37

所以,尽量不要买加工产品:面包,各类点心,罐装的食物,少下饭店。比如图中的太好吃了 -lawattaction- 给 lawattaction 发送悄悄话 (210 bytes) () 10/11/2019 postreply 11:07:38

-lawattaction- 给 lawattaction 发送悄悄话 (165 bytes) () 10/11/2019 postreply 11:08:28

以前,馒头是主食,每顿吃四两,那时候没听说有人吃了馒头不适的。 -TBz- 给 TBz 发送悄悄话 TBz 的博客首页 (0 bytes) () 10/11/2019 postreply 16:10:50

现在,糖尿病人只能吃半片到一片全麦面包。我当时就想,就不能不吃?一点不吃? -lawattaction- 给 lawattaction 发送悄悄话 (0 bytes) () 10/11/2019 postreply 16:37:02

美国有不少人说,美国现在的小麦很糟糕。都是70年代时的 -thetruth111- 给 thetruth111 发送悄悄话 (410 bytes) () 10/11/2019 postreply 19:04:40

很可能1960 年就转基因了 -lawattaction- 给 lawattaction 发送悄悄话 (680 bytes) () 10/11/2019 postreply 22:20:56

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