{"id":270,"date":"2019-01-03T12:55:13","date_gmt":"2019-01-03T12:55:13","guid":{"rendered":"https:\/\/www.ankarsrum.com\/?p=270"},"modified":"2023-05-09T08:17:49","modified_gmt":"2023-05-09T08:17:49","slug":"gluten","status":"publish","type":"post","link":"https:\/\/www.ankarsrum.com\/dk\/gluten\/","title":{"rendered":"Gluten"},"content":{"rendered":"

Alt om gluten<\/h1>\r\nGluten er et protein, der er til stede i hvede, rug og byg. Det betyder, at gluten er noget, der allerede er til stede, n\u00e5r du begynder at forberede din dej. (Forudsat at du ikke bagning gluten-fri, det er. (L\u00e6s mere om dette her.))\r\n\r\nHvorn\u00e5r bagning br\u00f8d gluten g\u00f8r dejen lettere at arbejde og giver en bedre Stige. Gluten i hvede producerer de bedste bagning kvaliteter. Derfor skal mindst halvdelen af den m\u00e6ngde mel, der anvendes i dejen, v\u00e6re hvedemel, fortrinsvis st\u00e6rkt mel eller lignende for at sikre, at dejen stiger godt, og at det resulterende br\u00f8d er por\u00f8st og luftigt.\r\n

Gluten tr\u00e5de<\/h2>\r\nN\u00e5r bagning du \u00f8nsker at v\u00e6re sikker p\u00e5, at gluten til stede i dejen former gluten tr\u00e5de. Disse tr\u00e5de tjener som v\u00e6gge, holde luftbobler (kuldioxid), der danner under beviser inde i dejen, hvilket g\u00f8r br\u00f8det luftigt. Gluten tr\u00e5de dannes ved at arbejde og \u00e6lte dejen. N\u00e5r dejen er \u00e6ltet, dannes der links i protein k\u00e6derne\/gluten. Et stort antal svagere links form ret hurtigt. Hvis du stopper p\u00e5 dette punkt, med svage links, f\u00e5r du et br\u00f8d, der ikke kan tage en lang stigning. Dette er ikke, hvad du \u00f8nsker, da en l\u00e6ngere bevise tid ogs\u00e5 hj\u00e6lper til at danne st\u00e6rke gluten tr\u00e5de. Ved at forts\u00e6tte med at \u00e6lt dejen, er disse svage links brudt, og nye st\u00e6rkere links form. Det er denne proces, der f\u00e5r dejen til at f\u00f8le sig fastere, n\u00e5r den er blevet \u00e6ltet i l\u00e6ngere tid. Opn\u00e5else af dette resultat er en hel del lettere, n\u00e5r du bruger en k\u00f8kkenassistent i din bagning.\r\n\r\nEn af styrken ved Ankarsrum assistent er dens unikke m\u00e5de at \u00e6lte dejen og skabe st\u00e6rke links. Dejen er ikke bare spinning rundt; N\u00e5r sk\u00e5len roterer, mens dejkniven og dejrullen eller dejkrogen fungerer, sikrer dejen, at dejen er korrekt \u00e6ltet. Ankarsrum assistent er prim\u00e6rt forbundet med at arbejde dej med en dejrulle, som er en lignende proces til traditionel \u00e6ltning i h\u00e5nden, selv om maskinen er langt mere effektiv og kan g\u00f8re arbejdet nemt. Du b\u00f8r fors\u00f8ge at undg\u00e5 at tilf\u00f8je mere mel, n\u00e5r du har startet timeren og intensiv \u00e6ltning er begyndt. Tils\u00e6tning af mel p\u00e5 forskellige stadier betyder, at det er \u00e6ltet i forskellige l\u00e6ngder af tid, som producerer uregelm\u00e6ssige forbindelser.\r\n

Hvorn\u00e5r er dejen klar?<\/h2>\r\nEn metode, du kan bruge til at kontrollere, om dejen er fuldt \u00e6ltet, er at klemme et stykke dej af og forsigtigt tr\u00e6kke det fra hinanden. Hvis dejen er klar, er den b\u00f8jelig og holder sammen, danner en tynd “gluten vindue”. Dejen skal f\u00f8les elastisk og lidt “h\u00e5rd”. Hvis den endnu ikke er klar, vil dejen bryde med det samme og f\u00f8les langt mindre b\u00f8jelig. Mere som f\u00f8lelsen af ler. Hvis dette sker, rulles dejen sammen igen og \u00e6lt den lidt mere i h\u00e5nden. Hvis det s\u00e5 f\u00f8les mere b\u00f8jelig, du ved, at det skal \u00e6ltet i l\u00e6ngere tid.\r\n\r\nHvis dejen allerede var elastisk og best\u00e5et testen, men du forts\u00e6tter med at \u00e6lt det, er der en risiko for, at du bryder de st\u00e6rke links, der har dannet. Dejen mister derefter sin modstandsdygtighed og kan “sprede sig”. Dette er et sikkert tegn p\u00e5, at en dej er blevet over arbejdet.","protected":false},"excerpt":{"rendered":"

Gluten er et protein, der er til stede i hvede, rug og byg.<\/p>\n","protected":false},"author":5,"featured_media":1472,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","editor_notices":[],"footnotes":""},"categories":[26],"tags":[],"knowledge_bank_type":[209],"class_list":["post-270","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-expert","knowledge_bank_type-laer-mere"],"acf":[],"yoast_head":"\nGluten - Ankarsrum Denmark<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ankarsrum.com\/dk\/gluten\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gluten\" \/>\n<meta property=\"og:description\" content=\"Gluten er et protein, der er til stede i hvede, rug og byg.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ankarsrum.com\/dk\/gluten\/\" \/>\n<meta property=\"og:site_name\" content=\"Ankarsrum Denmark\" \/>\n<meta property=\"article:published_time\" content=\"2019-01-03T12:55:13+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-05-09T08:17:49+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ankarsrum.com\/dk\/wp-content\/uploads\/sites\/19\/2019\/01\/Gluten.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"rolandberge\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Skrevet af\" \/>\n\t<meta name=\"twitter:data1\" content=\"rolandberge\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimeret l\u00e6setid\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutter\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ankarsrum.com\/dk\/gluten\/\",\"url\":\"https:\/\/www.ankarsrum.com\/dk\/gluten\/\",\"name\":\"Gluten - 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