{"id":8217,"date":"2021-11-26T11:06:53","date_gmt":"2021-11-26T11:06:53","guid":{"rendered":"https:\/\/www.ankarsrum.com\/?p=8217"},"modified":"2022-06-01T10:17:00","modified_gmt":"2022-06-01T10:17:00","slug":"yeast","status":"publish","type":"post","link":"https:\/\/www.ankarsrum.com\/fi\/yeast\/","title":{"rendered":"Hiiva"},"content":{"rendered":"Hiiva on yksisoluinen sieni, joka koostuu vedest\u00e4, valkuaisaineesta, hiilihydraateista, rasvoista, mineraaleista ja B-vitamiineista.\r\n\r\nHiiva saa leip\u00e4taikinan laajenemaan. Hiiva auttaa my\u00f6s kehitt\u00e4m\u00e4\u00e4n leip\u00e4\u00e4n makua, sill\u00e4 maut muodostuvat kohutusvaiheen aikana.\r\n\r\nKohoamisen aikana hiiva kuluttaa jauhojen t\u00e4rkkelyksest\u00e4 sen osan, joka on muuttunut taikinassa maltoosiksi. T\u00e4rkkelys synnytt\u00e4\u00e4 my\u00f6s hiilidioksidista koostuvia kaasukuplia. Juuri n\u00e4m\u00e4 kaasukuplat saavat taikinan kohoamaan ja laajenemaan.\r\n\r\nKun leip\u00e4 paistetaan, hiiva kuolee. Leip\u00e4 jatkaa kuitenkin kasvamista, koska kaasukuplat ovat yh\u00e4 j\u00e4ljell\u00e4 taikinassa. Jotta leiv\u00e4n rakenne olisi paras mahdollinen, kuplien tulisi olla pieni\u00e4 ja niiden tulisi jakautua tasaisesti koko taikinassa.\r\n\r\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-8227\" src=\"https:\/\/www.ankarsrum.com\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JAST-bakalite.se-1-1024x1024.jpg\" alt=\"\" width=\"631\" height=\"631\" srcset=\"https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JAST-bakalite.se-1-1024x1024.jpg 1024w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JAST-bakalite.se-1-300x300.jpg 300w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JAST-bakalite.se-1-200x200.jpg 200w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JAST-bakalite.se-1-768x768.jpg 768w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JAST-bakalite.se-1-750x750.jpg 750w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JAST-bakalite.se-1-1536x1536.jpg 1536w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JAST-bakalite.se-1-2048x2048.jpg 2048w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JAST-bakalite.se-1-500x500.jpg 500w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JAST-bakalite.se-1-1680x1680.jpg 1680w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JAST-bakalite.se-1-600x600.jpg 600w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JAST-bakalite.se-1-100x100.jpg 100w\" sizes=\"(max-width: 631px) 100vw, 631px\" \/>\r\n\r\n<strong>Tuorehiiva<\/strong>\r\n\r\nTuorehiiva on el\u00e4v\u00e4 sieni. Se tulee s\u00e4ilytt\u00e4\u00e4 j\u00e4\u00e4kaapissa (korkeintaan 8\u00a0\u00b0C).\r\n\r\nLeip\u00e4resepteiss\u00e4 tuorehiiva liuotetaan k\u00e4denl\u00e4mp\u00f6iseen taikinanesteeseen* (noin 37 \u00b0C) ennen muiden ainesten lis\u00e4\u00e4mist\u00e4. Hiivasieni kuolee noin 50 \u00b0C:n l\u00e4mp\u00f6tilassa, jolloin se ei en\u00e4\u00e4 toimi.\r\n\r\nKylm\u00e4kohotuksessa tuorehiivaa k\u00e4ytet\u00e4\u00e4n v\u00e4hemm\u00e4n ja nesteen tulee olla viile\u00e4\u00e4 (noin 10\u00a0\u00b0C). Kylm\u00e4kohotuksessa hiivaa tarvitaan noin puolet perinteiseen kohotukseen verrattuna; tarkka m\u00e4\u00e4r\u00e4 riippuu kohotusajasta.\r\n\r\n&nbsp;\r\n\r\n<strong>Kuivahiiva<\/strong>\r\n\r\nKuivahiiva s\u00e4ilytet\u00e4\u00e4n huoneenl\u00e4mm\u00f6ss\u00e4. Toisin kuin tuorehiiva, kuivahiiva s\u00e4ilyy pitk\u00e4\u00e4n.\r\n\r\nLeip\u00e4resepteiss\u00e4 kuivahiiva sekoitetaan ensin kulhossa jauhoihin, ja seoksen annetaan lev\u00e4t\u00e4 kymmenen minuutin ajan. T\u00e4m\u00e4n j\u00e4lkeen lis\u00e4t\u00e4\u00e4n k\u00e4denl\u00e4mp\u00f6inen neste (noin 37\u00a0\u00b0C) ja muut ainekset.\r\n\r\nKylm\u00e4kohotuksessa hiivaa k\u00e4ytet\u00e4\u00e4n v\u00e4hemm\u00e4n ja nesteen tulee olla viile\u00e4\u00e4 (noin 10\u00a0\u00b0C). Kylm\u00e4kohotuksessa hiivaa tarvitaan noin puolet perinteiseen kohotukseen verrattuna; tarkka m\u00e4\u00e4r\u00e4 riippuu kohotusajasta.\r\n\r\n<strong><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-8223\" src=\"https:\/\/www.ankarsrum.com\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JAST-bakalite.se-3-1024x1024.jpg\" alt=\"\" width=\"644\" height=\"644\" srcset=\"https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JAST-bakalite.se-3-1024x1024.jpg 1024w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JAST-bakalite.se-3-300x300.jpg 300w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JAST-bakalite.se-3-200x200.jpg 200w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JAST-bakalite.se-3-768x768.jpg 768w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JAST-bakalite.se-3-750x750.jpg 750w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JAST-bakalite.se-3-1536x1536.jpg 1536w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JAST-bakalite.se-3-2048x2048.jpg 2048w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JAST-bakalite.se-3-500x500.jpg 500w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JAST-bakalite.se-3-1680x1680.jpg 1680w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JAST-bakalite.se-3-600x600.jpg 600w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JAST-bakalite.se-3-100x100.jpg 100w\" sizes=\"(max-width: 644px) 100vw, 644px\" \/>\u00a0<\/strong>\r\n\r\n<strong>Hiiva makeissa taikinoissa<\/strong>\r\n\r\nSek\u00e4 tuore- ett\u00e4 kuivahiivasta on saatavana my\u00f6s versiot, jotka on tarkoitettu nimenomaan makeiden leivonnaisten, kuten korvapuustien, leipomiseen. Makealla tarkoitetaan taikinaa, jossa on yli 2\u00a0\u00bd\u00a0ruokalusikallista makeutusainetta nelj\u00e4\u00e4 desilitraa jauhoja kohti.\r\n\r\n&nbsp;\r\n\r\n<strong>Hiivan korvaaminen<\/strong>\r\n\r\nTuorehiivapaketillisen (50 g) voi korvata pussillisella kuivahiivaa (14 g). Muista, ett\u00e4 erityyppiset hiivat liuotetaan nesteeseen eri tavalla.\r\n\r\n&nbsp;\r\n\r\n<strong>L\u00e4mp\u00f6tila<\/strong>\r\n\r\nTuorehiiva tulee s\u00e4ilytt\u00e4\u00e4 j\u00e4\u00e4kaapissa. Ihanteellinen l\u00e4mp\u00f6tila on 0\u20134\u00a0\u00b0C, mutta tuorehiiva s\u00e4ilyy jopa 8\u00a0\u00b0C:ssa.\r\n\r\nIhannel\u00e4mp\u00f6tila taikinan kohoamiselle on 25\u201328\u00a0\u00b0C. Taikinanesteen, johon tuorehiiva liuotetaan, l\u00e4mp\u00f6tilan tulee olla 37\u00a0\u00b0C. Hiivasolut kuolevat 50\u00a0asteessa.\r\n\r\nHiivaa ei saa pakastaa, sill\u00e4 kylm\u00e4 saattaa tappaa hiivasolut.\r\n\r\n&nbsp;\r\n\r\n<strong>S\u00e4ilytys<\/strong>\r\n\r\nTuorehiiva tulee s\u00e4ilytt\u00e4\u00e4 j\u00e4\u00e4kaapissa, kuivahiiva huoneenl\u00e4mm\u00f6ss\u00e4. Oikein s\u00e4ilytettyn\u00e4 hiiva kest\u00e4\u00e4 usein parasta ennen -p\u00e4iv\u00e4ysmerkint\u00e4\u00e4 pidemp\u00e4\u00e4nkin, mutta sen vaikutus v\u00e4henee ajan my\u00f6t\u00e4 ja lopulta kokonaan.\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n<em>*Taikinaneste tarkoittaa nestett\u00e4, jota k\u00e4yt\u00e4t leivontaan, yleens\u00e4 vett\u00e4 tai maitoa.<\/em>","protected":false},"excerpt":{"rendered":"<p>Yeast makes bread expand and gain volume. Yeast also helps bread develop flavors, because flavors are formed during the fermentation process.<\/p>\n","protected":false},"author":23,"featured_media":8222,"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-8217","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":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Hiiva - 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\/yeast\/\" \/>\n<meta property=\"og:locale\" content=\"fi_FI\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hiiva\" \/>\n<meta property=\"og:description\" content=\"Yeast makes bread expand and gain volume. 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