Digestive

Digestivekiks.

Digestive er en type gyldenbrun, rund, halvsød kiks fra Storbritannien. På amerikansk kendes den som en cookie.[1] Den blev oprindeligt udviklet i 1839 af to skotske læger, der ønskede at hjælpe fordøjelsen.[2] Ordet digestive er engelsk og betyder "fordøjende" og kommer fra forestillingen om at kiksen havde positiv effekt på fordøjelsen, fordi den oprindelig indeholdt natron, hvilket skulle give antacide egenskaber.[3] Selvom kiksen ganske rigtigt har store mængde natron (også kendt som bikarbonat), så dekomponerer det til soda (eller natriumkarbonat, Na2CO3) når kiksene bages, og der er således kun en forsvindende lille del syreholdig effekt.[4] Historisk har nogle producenter brugt diastatisk maltektrakt for at "fordøje" noget af stivelsen, som findes i melet inden bagningen.[5][6]

Den klassiske digestivekiks' hovedingredienser er i dag hvedemel, sukker, vegetabilsk olie og glukosesirup. Flere producenter har udviklet andre varianter af kiksen, blandt andet typer med fuldkorn, olivenolie og med reduceret sukkerindhold. De findes også som chokoladekiks og almindelige digestiv bruges i bl.a. cheesecake og kiksebarren Balisto.

Kiks af typen digestive er kendt fra annoncer for Huntley & Palmers tilbage til 1876.

ReferencerRediger

  1. ^ Roller, Sibel (1996). Handbook of fat replacers. Boca Raton, Fla: CRC Press. s. 52. ISBN 142004897X. Hentet 2013-12-26. U.K. digestive biscuit market 
  2. ^ "Chocolate digestive is nation's favourite dunking biscuit". The Telegraph. May 2, 2009
  3. ^ "United Biscuits — McVitie's Brand History". 
  4. ^ What Are the Benefits of Digestive Biscuits?. Healthyeating.sfgate.com
  5. ^ Chamber's encyclopaedia: a dictionary of universal knowledge, Volume 2. J.B. Lippencott Company. 1888. s. 182. Hentet 2011-04-07. Digestive biscuits are prepared in such a manner that they may contain diastase, the nitrogenous transforming matter of malt; but whatever quantity of this substance they may contain in the condition of dough is destroyed in the process of baking. 
  6. ^ Pharmaceutical journal and Transactions. Third. XVII. London. 1887. s. 156. Hentet 2011-04-08. A new competitor in this field was Paterson's Extract of Malt, exhibited by the Phoenix Chemical Works, Glasgow; the odour and flavour of this was excellent, and it is said to be rich in diastasic power. Prepared from it was exhibited a series of digestive biscuits, rusks and bread by John Montgomerie, of Glasgow. In making these part of the starch of the flour is changed by being mixed with the malt extract and water and kept for some time at a suitable temperature; the yeast being probably added to another portion of flour and water, to form dough to mix with the above before baking. These biscuits seemed to be appreciated by visitors. Messrs. Hill and Son also exhibited some malted nursery biscuits. Benger's well known digestive ferments were well displayed, together with an essence of rennet recently introduced. 

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