Apple Flour: The Flour of the Future
蘋果做麵粉 未來新趨勢？
精英翻譯社轉自https://paper.udn.com/udnpaper/POH0058/352762/web/
White flour is used in everything from bread to cakes and cookies. But another type of flour made from apples, of all things, might be coming soon to a supermarket near you.
從麵包到蛋糕和餅乾，每樣東西都用到白麵粉。但在所有東西中，另一種由蘋果製成的麵粉可能很快就會來到你附近的超市。
Called apple pomace flour, it’s made with the leftovers from apple juice production─seeds, stems, and pulp. To make it, the leftover bits, or pomace, are drained, pressed into a thin layer, and dried. Normally, these bits are either thrown out or fed to livestock. But the apple flour process transforms them into flour that contains about four times as much fiber as white all-purpose flour.
它被稱作蘋果渣麵粉，是由生產蘋果汁的殘渣——種子、莖和果泥製成的。為了製作蘋果渣麵粉，將剩下的殘餘物（或稱果渣）脫水、壓成薄薄的一層，然後經過烘乾。通常，這些部分不是被扔掉就是餵食牲畜。但蘋果麵粉的製作方法將它們轉化成纖維含量約為中筋麵粉四倍的麵粉。
Fiber is important because it helps control blood sugar and can even help with weight loss. Unfortunately, on average, Americans only eat 15 grams of fiber a day, well short of the 28 to 34 grams suggested by experts.
纖維很重要是因為它有助於控制血糖，甚至有助於減重。遺憾的是，平均來說，美國人一天只吃十五克的纖維，遠低於專家建議的二十八至三十四克。
Apple pomace flour’s health benefits and potential to reduce food waste could make it the flour of the future. So, go ahead, start baking... with the right flour, of course!
蘋果渣麵粉的健康益處和可能減少食物浪費可使它成為未來的麵粉。所以，來吧，開始烘焙吧……當然，要用對的麵粉！
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