日本語WordNet(英和)

日本語WordNet

salt-rising bread

名詞

1. 塩とコーンミールあるいはジャガイモの混合物を塩分耐性バクテリアによって発酵させた白い小麦粉パン(white wheat bread raised by a salt-tolerant bacterium in a mixture of salt and either cornmeal or potato pulp)
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Wiktionary英語版

出典：Wiktionary

salt-rising bread

出典:『Wiktionary』 (2025/05/01 00:28 UTC 版)

発音

    名詞

    salt-rising bread (countable and uncountable, plural salt-rising breads)

    1. (cooking) A dense white bread that is traditional in the Appalachian Mountains, leavened by naturally occurring Clostridium perfringens and other bacteria rather than by yeast.

    ウィキペディア英語版

    出典：Wikipedia

    Salt rising bread

    出典:『Wikipedia』 (2011/07/17 16:31 UTC 版)

    英語による解説

    ウィキペディア英語版からの引用
    引用

    Salt rising (or salt risen) bread is bread in which the main rising agent is a bacterium Clostridium perfringens, which leavens the bread along with lactobacillus and other wild microbes, as opposed to mainly yeast or baking soda. It is thought that the salt used in the starter is used to suppress yeast growth and provide an environment more conducive to the C. perfringens bacterium, allowing the flavors from the bacterial metabolic products to predominate over the more typical yeast and lactobacillus flavors; in situations where reduced salt might be necessary, similar yeast suppression results can be achieved by adding a Campden tablet to the starter mixture. Another assumption regarding the name is chunks of rock salt were heated and used to provide a warm, stable temperature in which to incubate a "starter" overnight for the C. perfringens to grow.

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