Khipha izinhlobo ezihlukahlukene zemvubelo okukhulunywe ngayo kulesi siqephu. Zihlukanise ngekhoma.
Context:Encwadini ethi Encyclopedia of Food Microbiology, uMichael Gaenzle uyabhala: "Enye yezinkwa ezindala kakhulu ezenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa esenziwe ngesinkwa. "Ukukhiqizwa kwesinkwa kwakuncike ekusetshenzisweni kwemvubelo njengenhlaka yenhlaka cishe kuwo wonke umlando wesintu; ukusetshenziswa kwemvubelo yokubhaka njengenhlaka yenhlaka yenhlaka yenhlaka kwaqala eminyakeni engaphansi kwengu-150 edlule".  I-sourdough yayilokhu iyindlela evamile yokuvutshelwa eYurophu ngeNkathi Ephakathi kwaze kwaba yilapho ithathelwa indawo yi-barm evela kwinqubo yokuphuza ubhiya, futhi ngemuva kuka-1871 ngemvubelo ekhuliswe ngenjongo.  Isinkwa esenziwe ngofulawa we-rye ongu-100%, esithandwa engxenyeni esenyakatho yeYurophu, ngokuvamile sivutshelwa ngemvubelo. Imvubelo kaBaker ayisebenzi njengesithasiselo sokubilisa isinkwa se-rye, njengoba i-rye ingenayo i-gluten eyanele. Ukwakheka kwesinkwa se-rye kusekelwe ngokuyinhloko kusitashi esikufulawa kanye namanye ama-carbohydrate aziwa ngokuthi ama-pentosans; noma kunjalo, i-rye amylase isebenza emazingeni okushisa aphakeme kakhulu kune-wheat amylase, okwenza isakhiwo sesinkwa sihlakazeke njengoba isitashi sihlakazeka ngesikhathi kubhakwa. Ngakho-ke, i-pH ephansi yesinkwa esiyisiqalo senhlama evuthayo, ivimbela ama-amylases lapho ukushisa kungakwazi, okuvumela ama-carbohydrate esinkwa ukuba abe yi-gel futhi abeke kahle. Engxenyeni eseningizimu yeYurophu, lapho i-panettone isenziwa khona nge-sourdough njenge-leavening, i-sourdough isibe yinto engavamile ngekhulu lama-20; ithathelwe indawo yimvubelo yompheki ekhula ngokushesha, kwesinye isikhathi ifakwe ukuphumula okuvuthayo okude ukuvumela umsebenzi othile webhaktheriya ukwakha ukunambitheka. Ukuvutshelwa kwe-sourdough kuphinde kwavela njengenqubo enkulu yokuvutshelwa ekukhiqizeni isinkwa ngawo-2010, yize kuvame ukusetshenziswa ngokuhlangana nemvubelo yokubhaka njenge-ejenti yokuvutshelwa.  Ababhaki baseFrance baletha amasu okwenza inhlama eNorth California ngesikhathi seCalifornia Gold Rush, futhi kuseyingxenye yesiko laseSan Francisco namuhla. (Igama lesidlaliso lihlala ku "Sourdough Sam", i-mascot yeSan Francisco 49ers.) Sekuyisikhathi eside inhlama evuthayo ihlotshaniswa nabafuna igolide ngo-1849, nakuba cishe babevame ukwenza isinkwa ngemvubelo yezentengiselwano noma nge-baking soda. Isinkwa "esidumile" saseSan Francisco siyisinkwa esimhlophe esibonakala ngokumunca okuvelele, futhi empeleni uhlanga lweLactobacillus ekuqaliseni isinkwa esibizwa ngeFructilactobacillus sanfranciscensis (ngaphambili iLactobacillus sanfranciscensis), kanye nemvubelo yesinkwa esibizwa ngeKasachstania humilis (ngaphambili iCandida milleri) etholakala emasimini afanayo.  Isiko le-sourdough lathuthelwa eMnyangweni wase-Alaska e-United States nasensimini yaseYukon eCanada ngesikhathi seKlondike Gold Rush ngo-1898. Imvubelo evamile njengemvubelo ne-baking soda yayingenakwethenjwa kangako ezimweni ezazibhekene nabafuna igolide. Izisebenzi zasemayini ezinolwazi nezinye izifiki zazivame ukuphatha isikhwama se-starter entanyeni noma ebhande; lezi zazigadwe ngokuqinile ukuze zingabandi. Nokho, ukufriza akuyibulali inhlama eyosiwe; ukushisa ngokweqile kuyawubulala. Izandla ezindala zaqala ukubizwa ngokuthi "ama-sourdoughs", okuyigama elisasetshenziswa kunoma yimuphi umuntu wase-Alaska noma waseKlondike. Ukubaluleka kwegama lesidlaliso elihlotshaniswa nesiko laseYukon kwenziwe kwaba yinto engafiyo emibhalweni kaRobert Service, ikakhulukazi iqoqo lakhe le- "Songs of a Sourdough".  Emazweni akhuluma isiNgisi, lapho izinkwa ezenziwe ngokolweni zigcwele khona, imvubelo ayisekho indlela evamile yokuvutshelwa kwesinkwa. Kancane kancane kwathathelwa indawo, okokuqala ukusetshenziswa kwe-barm ekwenziweni kwebhiya, bese kuthi, ngemva kokuqinisekiswa kombono wamagciwane nguLouis Pasteur, kusetshenziswe imvubelo ehlakulelwe. Nakuba isinkwa esiyindilinga sasingasasetshenziswa ezindaweni zokubhaka ezidayisa isinkwa ngekhulu lama-20, sesiyavuselelwa phakathi kwababhaki bezandla futhi, muva nje, nasezindaweni zokubhaka ezidayisa isinkwa. Emazweni lapho ingekho khona incazelo engokomthetho yesinkwa esenziwe ngomvini, inhlama yeminye imikhiqizo ebizwa noma ethengiswa njengaleyo iyakhishwa kusetshenziswa imvubelo yokubhaka noma amakhemikhali akhulisa amakhemikhali kanye, noma esikhundleni, nesitshalo esiphilayo sokusungula isinkwa. I-Real Bread Campaign ibiza le mikhiqizo ngokuthi i-sourfaux.  Abakhiqizi bezinkwa ezingezona ezomisiwe banciphisa ukungabi khona kwemvubelo nezitshalo zamagciwane ngokufaka inhlama yabo ingxube eyenziwe ngokwenziwa eyaziwa ngokuthi i-bread improver noma i-flour improver.
imvubelo, imvubelo yokubhaka, i-barm, imvubelo ekhuliswe ngenjongo, imvubelo yezentengiselwano, i-baking soda, imvubelo ekhulisiwe, umuthi wokuthuthukisa isinkwa, umuthi wokuthuthukisa ufulawa