{"id":270,"date":"2019-01-03T12:55:13","date_gmt":"2019-01-03T12:55:13","guid":{"rendered":"https:\/\/www.ankarsrum.com\/?p=270"},"modified":"2022-06-02T14:56:29","modified_gmt":"2022-06-02T14:56:29","slug":"testar-expert","status":"publish","type":"post","link":"https:\/\/www.ankarsrum.com\/fi\/testar-expert\/","title":{"rendered":"Gluteeni"},"content":{"rendered":"Gluteeni on proteiini, jota l\u00f6ytyy vehn\u00e4st\u00e4, rukiista ja ohrasta. Gluteenia on siis mukana jo siin\u00e4 vaiheessa, kun alat valmistaa taikinaa.\r\n(Ellet sitten leivo gluteenittomista jauhoista \u2013 <a href=\"https:\/\/www.ankarsrum.com\/baka-glutenfritt\/\">lue lis\u00e4\u00e4 t\u00e4\u00e4lt\u00e4.<\/a>)\r\n\r\nKun <a href=\"https:\/\/fi.wikipedia.org\/wiki\/Leivonta\">leivot leip\u00e4\u00e4<\/a>, gluteeni tekee taikinasta helpommin k\u00e4sitelt\u00e4v\u00e4\u00e4 ja saa taikinan <a href=\"https:\/\/fi.wikipedia.org\/wiki\/K%C3%A4yminen\">kohoamaan<\/a> paremmin. Vehn\u00e4ss\u00e4 olevalla gluteenilla on parhaat ominaisuudet leipomisen kannalta. Siksi v\u00e4hint\u00e4\u00e4n puolet leip\u00e4taikinan jauhoista on hyv\u00e4 olla vehn\u00e4jauhoja, mieluiten hiivaleip\u00e4- tai puolikarkeita vehn\u00e4jauhoja. N\u00e4in voit varmistaa, ett\u00e4 taikina kohoaa hyvin ja leiv\u00e4st\u00e4si tulee kuohkea ja ilmava. <a href=\"https:\/\/www.ankarsrum.com\/flour\/\">(Lue lis\u00e4\u00e4 eri jauhotyypeist\u00e4 t\u00e4\u00e4lt\u00e4.)<\/a>\r\n<h2>Gluteenis\u00e4ikeet ja sitko<\/h2>\r\nLeipoessa pyrit\u00e4\u00e4n aina siihen, ett\u00e4 taikinan gluteeni alkaa muodostaa s\u00e4ikeit\u00e4. S\u00e4ikeet toimivat seinin\u00e4, jotka pit\u00e4v\u00e4t kohoamisen aikana kehittyv\u00e4t ilmakuplat (hiilidioksidin) taikinan sis\u00e4ll\u00e4, mik\u00e4 tekee leiv\u00e4n koostumuksesta ilmavan. Gluteenis\u00e4ikeit\u00e4 muodostuu, kun taikinaa alustetaan ja vaivataan. Kun vaivaat taikinaa, proteiiniketjuissa\/gluteenissa muodostuu sidoksia. Heikkoja sidoksia syntyy lyhyess\u00e4 ajassa paljon. Jos lopetat vaivaamisen t\u00e4ss\u00e4 vaiheessa, kun sidokset ovat viel\u00e4 heikkoja, leip\u00e4 ei kohoa kunnolla. Sit\u00e4 emme tietenk\u00e4\u00e4n halua! Lis\u00e4ksi my\u00f6s pidempi kohoamisaika auttaa muodostamaan vahvoja gluteenis\u00e4ikeit\u00e4. Kun jatkat vaivaamista, heikot sidokset katkeavat ja uusia, vahvempia sidoksia alkaa muodostua. Juuri t\u00e4m\u00e4 saa taikinan tuntumaan kiinte\u00e4mm\u00e4lt\u00e4 pidemm\u00e4n vaivaamisen my\u00f6t\u00e4. Hyv\u00e4n sitkon aikaansaaminen on paljon helpompaa yleiskoneen avulla kuin k\u00e4sin.\r\n\r\nYksi Ankarsrum Assistentin vahvuuksista on tapa, jolla se vaivaa taikinaa ja luo vahvoja sidoksia. Taikina ei vain py\u00f6ri kulhossa, vaan my\u00f6s kulho py\u00f6rii samalla, kun taikinaveitsi ja taikinarulla tai -koukku ty\u00f6st\u00e4v\u00e4t taikinaa. Ankarsrum Assistent tunnetaan ennen muuta taikinakoneena, jonka tapa vaivata taikinaa rullan avulla muistuttaa pitk\u00e4lti perinteist\u00e4 k\u00e4sin vaivaamista \u2013 kone on kuitenkin huomattavan paljon tehokkaampi ja hoitaa homman leikiten. V\u00e4lt\u00e4 lis\u00e4\u00e4m\u00e4st\u00e4 jauhoja en\u00e4\u00e4 siin\u00e4 vaiheessa, kun olet k\u00e4ynnist\u00e4nyt ajastimen ja perusteellinen vaivaaminen on alkanut. Jos jauhoja lis\u00e4t\u00e4\u00e4n eri vaiheissa, laite my\u00f6s vaivaa niit\u00e4 eri pituiset ajat, mink\u00e4 seurauksena sidoksista tulee ep\u00e4tasaisia.\r\n<h2>Milloin taikina on valmis?<\/h2>\r\nEr\u00e4s tapa selvitt\u00e4\u00e4, onko taikina valmis, on ottaa siit\u00e4 pieni pala ja venytt\u00e4\u00e4 sit\u00e4 k\u00e4siss\u00e4 varovasti eri suuntiin. Jos taikina on valmis, se joustaa, mutta pysyy hyvin kasassa ja muodostaa ohuen \u201dgluteeni-ikkunan\u201d. Valmis taikina tuntuu kimmoisalta ja hiukan \u201dlujalta\u201d. Jos taikina ei ole viel\u00e4 valmis, se hajoaa heti ja joustaa paljon v\u00e4hemm\u00e4n \u2013 tuntuma on hieman savimainen. Jos n\u00e4in k\u00e4y, py\u00f6rit\u00e4 taikinanpala takaisin palloksi ja vaivaa sit\u00e4 k\u00e4sin hetken ajan. Jos se alkaa nyt tuntua kimmoisammalta, tied\u00e4t, ett\u00e4 kulhossa olevan taikinan vaivaamista t\u00e4ytyy viel\u00e4 jatkaa.\r\n\r\nJos taikina tuntui jo joustavalta ja jatkat vaivaamista edelleen, on vaarana, ett\u00e4 vahvat sidokset hajoavat. Silloin taikina menett\u00e4\u00e4 notkeutensa ja saattaa alkaa \u201dlevit\u00e4\u201d. T\u00e4m\u00e4 on selv\u00e4 merkki siit\u00e4, ett\u00e4 taikinaa on ty\u00f6stetty liikaa.","protected":false},"excerpt":{"rendered":"<p>Gluten is a protein that is present in wheat, rye and barley.<\/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":[248],"class_list":["post-270","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-expert","knowledge_bank_type-learn-more"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Gluteeni - Ankarsrum Finland<\/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\/fi\/testar-expert\/\" \/>\n<meta property=\"og:locale\" content=\"fi_FI\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gluteeni\" \/>\n<meta property=\"og:description\" content=\"Gluten is a protein that is present in wheat, rye and barley.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ankarsrum.com\/fi\/testar-expert\/\" \/>\n<meta property=\"og:site_name\" content=\"Ankarsrum Finland\" \/>\n<meta property=\"article:published_time\" content=\"2019-01-03T12:55:13+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-06-02T14:56:29+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/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=\"Kirjoittanut\" \/>\n\t<meta name=\"twitter:data1\" content=\"rolandberge\" \/>\n\t<meta name=\"twitter:label2\" content=\"Arvioitu lukuaika\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minuuttia\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ankarsrum.com\/fi\/testar-expert\/\",\"url\":\"https:\/\/www.ankarsrum.com\/fi\/testar-expert\/\",\"name\":\"Gluteeni - 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