{"id":8146,"date":"2021-11-26T10:31:25","date_gmt":"2021-11-26T10:31:25","guid":{"rendered":"https:\/\/www.ankarsrum.com\/?p=8146"},"modified":"2022-06-01T10:31:53","modified_gmt":"2022-06-01T10:31:53","slug":"hydration","status":"publish","type":"post","link":"https:\/\/www.ankarsrum.com\/fi\/hydration\/","title":{"rendered":"Hydraatio"},"content":{"rendered":"K\u00e4site hydraatio liittyy leiv\u00e4n leipomisessa siihen, miten hyvin jauhot sitovat vett\u00e4. K\u00e4site hydraatio liittyy leiv\u00e4n leipomisessa siihen, miten hyvin jauhot sitovat vett\u00e4.\r\n\r\nJos leip\u00e4taikinassa on vett\u00e4 liikaa tai liian v\u00e4h\u00e4n, on vaarana, ett\u00e4 lopputulos ei ole halutunlainen.\r\n\r\nErityyppiset jauhot edellytt\u00e4v\u00e4t eritasoista hydraatiota. Tiettyjen jauhojen optimaalisen hydraation oppii parhaiten, kun niist\u00e4 leipoo muutaman kerran. Kokeile, mik\u00e4 on sopiva m\u00e4\u00e4r\u00e4 nestett\u00e4, jotta taikina tuntuu koostumukseltaan ”oikealta”.\r\n\r\nKun teet leivontakokeiluja, aloita jauhojen m\u00e4\u00e4r\u00e4st\u00e4 nesteen m\u00e4\u00e4r\u00e4n sijaan. On my\u00f6s t\u00e4rke\u00e4\u00e4 lis\u00e4t\u00e4 kaikki jauhot kerralla, jotta niiden kehitysolosuhteet ovat yhdenmukaiset.\r\n\r\nSihtijauhot, esimerkiksi vehn\u00e4jauhot, tarvitsevat v\u00e4hemm\u00e4n nestett\u00e4, joten niill\u00e4 on korkea nesteensitomiskyky. Karkeammat jauhot kaipaavat enemm\u00e4n nestett\u00e4 ja aikaa sitoa sit\u00e4, eli niiden nesteensitomiskyky on matala.\r\n\r\nOn mahdotonta m\u00e4\u00e4ritt\u00e4\u00e4 tarkkaa, optimaalista hydraatiolukua tietylle taikinalle, mutta nyrkkis\u00e4\u00e4nt\u00f6 on noin 65\u00a0% vaalealle leiv\u00e4lle ja reilut 70\u00a0% karkeammalle leiv\u00e4lle.\r\n\r\n \r\n\r\nMatala hydraatio \u2013 matala nesteensitomiskyky<\/strong>\r\n\r\nMatalan hydraation jauhoista, esimerkiksi ruisjauhoista, syntyy kiinte\u00e4hk\u00f6 taikina, jota on helpompi muotoilla ja leikata. Taikina kohoaa hitaammin ja leiv\u00e4st\u00e4 tulee tiiviimp\u00e4\u00e4.\r\n\r\nKarkeiden jauhojen kalttaaminen parantaa niiden kyky\u00e4 sitoa vett\u00e4. Kalttaamisessa jauhojen p\u00e4\u00e4lle kaadetaan kuumaa vett\u00e4 ja annetaan seoksen sitten lev\u00e4t\u00e4.\r\n\r\n\"\"\r\n\r\nKorkea hydraatio \u2013 korkea nesteensitomiskyky<\/strong>\r\n\r\nKorkean hydraation jauhoista, esimerkiksi vehn\u00e4jauhoista, syntyy tahmea taikina, jota on vaikeampi ty\u00f6st\u00e4\u00e4. Lopputulos on paras mahdollinen silloin, kun taikinaa vaivataan pitk\u00e4\u00e4n koneella. T\u00e4llainen taikina kohoaa nopeammin, mutta se tulee yleens\u00e4 kohottaa useammin kuin kerran.\r\n\r\nMit\u00e4 korkeampi hydraatio, sit\u00e4 mehev\u00e4mpi leiv\u00e4st\u00e4 tulee \u2013 ilmakuplat ovat suuremmat ja kuori ohut ja rapea.\r\n\r\n \r\n\r\nNestem\u00e4\u00e4r\u00e4n laskeminen<\/strong>\r\n\r\nLeip\u00e4taikinaan tarvittavan nesteen m\u00e4\u00e4r\u00e4 lasketaan kertomalla jauhojen m\u00e4\u00e4r\u00e4 halutulla hydraatioprosentilla.\r\n\r\nJos esimerkiksi haluat leipoa leiv\u00e4n, jonka hydraatio on 75 %, ja k\u00e4yt\u00e4t taikinaan 500 g jauhoja, kerro jauhojen m\u00e4\u00e4r\u00e4 0,75:ll\u00e4.\r\n\r\n75 %:n hydraatio: 0,75 kertaa 500 (grammaa jauhoja) = 375 (grammaa nestett\u00e4)\r\n\r\nTarvitset siis 375\u00a0g nestett\u00e4, jos reseptiss\u00e4 k\u00e4ytet\u00e4\u00e4n 500\u00a0g jauhoja ja haluat leiv\u00e4n hydraation olevan 75\u00a0%.\r\n\r\nJos haluat tiet\u00e4\u00e4 olemassa olevan leip\u00e4reseptin hydraation, voit laskea sen jakamalla nesteen m\u00e4\u00e4r\u00e4n jauhojen m\u00e4\u00e4r\u00e4ll\u00e4. N\u00e4in voit helpommin muokata resepti\u00e4, jos haluat esimerkiksi tuplata tai puolittaa m\u00e4\u00e4r\u00e4n.\r\n\r\nJos reseptiss\u00e4 k\u00e4ytet\u00e4\u00e4n 500 g jauhoja ja 400 g nestett\u00e4, hydraatio lasketaan seuraavasti: 400\/500 = 0,8 = hydraatio 80 %.\r\n\r\nKun lasket leiv\u00e4n hydraatiota, nestem\u00e4\u00e4r\u00e4\u00e4n tulee laskea mukaan kaikki vett\u00e4 sis\u00e4lt\u00e4v\u00e4t ainekset, kuten kananmunat ja voi.\r\n\r\nKoska kaikki jauhot tulee lis\u00e4t\u00e4 heti aluksi, aloita hydraation laskeminen jauhojen m\u00e4\u00e4r\u00e4st\u00e4 nesteen sijaan.\r\n\r\n\"\"\r\n\r\nKaksinkertainen hydraatio<\/strong>\r\n\r\nKaksinkertainen hydraatio tarkoittaa sit\u00e4, ett\u00e4 s\u00e4\u00e4st\u00e4t osan nesteest\u00e4 ja lis\u00e4\u00e4t sen vasta vaivaamisen loppuvaiheessa. T\u00e4m\u00e4 tekee leiv\u00e4st\u00e4 kimmoisamman ja luo yleens\u00e4 suurempia ilmakuplia.","protected":false},"excerpt":{"rendered":"

Hydration in bread baking is about the flour’s ability to absorb liquid. 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