{"id":8201,"date":"2021-11-26T11:01:58","date_gmt":"2021-11-26T11:01:58","guid":{"rendered":"https:\/\/www.ankarsrum.com\/?p=8201"},"modified":"2022-06-01T10:22:48","modified_gmt":"2022-06-01T10:22:48","slug":"windowpane-test-gluten-window","status":"publish","type":"post","link":"https:\/\/www.ankarsrum.com\/fi\/windowpane-test-gluten-window\/","title":{"rendered":"Ikkunaruututesti (gluteeni-ikkuna)"},"content":{"rendered":"Gluteeni<\/strong>\r\n\r\nLeip\u00e4resepteihin kuuluu aina jauhoja, nestett\u00e4 ja kohotusainetta. Jauhot sis\u00e4lt\u00e4v\u00e4t mm. proteiinia nimelt\u00e4 gluteeni, joka auttaa sitomaan taikinan yhteen ja tekem\u00e4\u00e4n siit\u00e4 joustavaa.\r\n\r\nKun taikinaa vaivataan, gluteeni muodostaa s\u00e4ieverkon, joka yhdess\u00e4 kohotusaineen kanssa synnytt\u00e4\u00e4 pieni\u00e4 kaasukuplia. N\u00e4m\u00e4 kaasukuplat kasvattavat taikinan kokoa ja tekev\u00e4t leiv\u00e4st\u00e4 kuohkean.\r\n\r\n \r\n\r\nGluteenis\u00e4ikeet<\/strong>\r\n\r\nKemiallinen prosessi k\u00e4ynnistyy v\u00e4litt\u00f6m\u00e4sti, kun jauhot ja neste kohtaavat. Jauhojen proteiini reagoi nesteen kanssa, jolloin alkaa muodostua gluteenis\u00e4ikeit\u00e4. Aluksi s\u00e4ikeet ovat heikkoja ja voivat katketa helposti, mutta vaivaaminen vahvistaa niit\u00e4 ja tekee taikinasta kimmoisan.\r\n\r\n\"\"\r\n\r\nGluteeni-ikkuna\/ikkunaruututesti<\/strong>\r\n\r\nT\u00e4ll\u00e4 testill\u00e4 voit selvitt\u00e4\u00e4, onko taikinaa vaivattu riitt\u00e4v\u00e4sti ja onko se tarpeeksi joustavaa.\r\n\r\nOta pieni pala taikinaa ja venyt\u00e4 se k\u00e4siss\u00e4si suorakaiteeksi. Taikinan tulee pysy\u00e4 koossa ja n\u00e4ytt\u00e4\u00e4 suurimmalta osin l\u00e4pin\u00e4kyv\u00e4lt\u00e4 \u2013 v\u00e4h\u00e4n kuin ikkunalta.\r\n\r\nJos taikina katkeaa, gluteenis\u00e4ikeet ovat liian heikot ja vaivaamista t\u00e4ytyy jatkaa. Vaivaa testipalaa hetken aikaa k\u00e4sin ja toista testi. Jos saat nyt tehty\u00e4 kest\u00e4v\u00e4n, l\u00e4pin\u00e4kyv\u00e4n gluteeni-ikkunan, se tarkoittaa, ett\u00e4 kulhossa olevan taikinan vaivaamista t\u00e4ytyy viel\u00e4 jatkaa.\r\n\r\nGluteeni-ikkunatesti toimii parhaiten taikinoilla, jotka sis\u00e4lt\u00e4v\u00e4t vain vehn\u00e4jauhoja. Esimerkiksi ruis- ja vehn\u00e4jauhoja yhdistelev\u00e4 taikina n\u00e4ytt\u00e4\u00e4 hieman erilaiselta. Jos t\u00e4llainen taikina pysyy vaivaamisen j\u00e4lkeen koossa ja pyrkii palautumaan venytyksest\u00e4 muotoonsa, se on valmista.\r\n\r\n\"\"\r\n\r\nYlivaivattu taikina<\/strong>\r\n\r\nV\u00e4lt\u00e4 vaivaamasta taikinaa liikaa, sill\u00e4 se voi saada gluteenis\u00e4ikeet katkeamaan. Jos saat kokeilemalla hyv\u00e4n gluteeni-ikkunan, vaivaamista ei pid\u00e4 en\u00e4\u00e4 jatkaa.","protected":false},"excerpt":{"rendered":"

Bread recipes requires flour, liquid and a leavening agent. Flour contains, among other things, the protein gluten, which is one of the components that holds dough together and makes it elastic.<\/p>\n","protected":false},"author":23,"featured_media":8206,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","editor_notices":[],"footnotes":""},"categories":[1],"tags":[],"knowledge_bank_type":[260,248],"class_list":["post-8201","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","knowledge_bank_type-baking","knowledge_bank_type-learn-more"],"acf":[],"yoast_head":"\nIkkunaruututesti (gluteeni-ikkuna) - 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\/windowpane-test-gluten-window\/\" \/>\n<meta property=\"og:locale\" content=\"fi_FI\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ikkunaruututesti (gluteeni-ikkuna)\" \/>\n<meta property=\"og:description\" content=\"Bread recipes requires flour, liquid and a leavening agent. 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