Digestive

Digestive
Origini
Luogo d'origine	Regno Unito
Dettagli
Categoria	dolce
Settore	pasticceria
Ingredienti principali	farina di frumento, zucchero, estratto di malto, olio vegetale, farina integrale, lievito, sale

Il digestive è un tipo di biscotto semidolce originario del Regno Unito, sviluppato originariamente nel 1839 da due dottori scozzesi. Il nome (inglese per "digestivo") deriva dalla convinzione dell'epoca che il bicarbonato di sodio usato nell'impasto conferisse al biscotto proprietà antiacide e che dunque facilitasse la digestione.^[2]^[3] Storicamente, alcuni produttori usavano malto diastasico per eliminare parte dell'amido della farina prima della cottura.^[4]^[5]

Dolce preminente nella cultura britannica, il digestive è uno tra i biscotti da tè da inzuppo più popolari del Regno Unito.^[2]

^ Young, Linda e Cauvain, Stanley P., Baked Products: Science, Technology and Practice, Wiley-Blackwell, 2006, p. 62, ISBN 1-4051-2702-3. URL consultato l'8 aprile 2011.
^ ^a ^b Errore nelle note: Errore nell'uso del marcatore <ref>: non è stato indicato alcun testo per il marcatore Telegraph
^ United Biscuits — McVitie's Brand History, su mcvities.com (archiviato dall'url originale il 15 febbraio 2015).
^ Chamber's encyclopaedia: a dictionary of universal knowledge, Volume 2, J.B. Lippencott Company, 1888, p. 182. URL consultato il 7 aprile 2011.
«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.»
^ Pharmaceutical journal and Transactions, Third, XVII, London, 1887, p. 156. URL consultato l'8 aprile 2011.
«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.»

[1] Young, Linda e Cauvain, Stanley P., Baked Products: Science, Technology and Practice, Wiley-Blackwell, 2006, p. 62, ISBN 1-4051-2702-3. URL consultato l'8 aprile 2011.

[Telegraph-2] Errore nelle note: Errore nell'uso del marcatore <ref>: non è stato indicato alcun testo per il marcatore Telegraph

[mcvitie.brand.history-3] United Biscuits — McVitie's Brand History, su mcvities.com (archiviato dall'url originale il 15 febbraio 2015).

[4] Chamber's encyclopaedia: a dictionary of universal knowledge, Volume 2, J.B. Lippencott Company, 1888, p. 182. URL consultato il 7 aprile 2011.
«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.»

[5] Pharmaceutical journal and Transactions, Third, XVII, London, 1887, p. 156. URL consultato l'8 aprile 2011.
«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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