{"id":8513,"date":"2022-01-10T08:44:41","date_gmt":"2022-01-10T08:44:41","guid":{"rendered":"https:\/\/www.ankarsrum.com\/it\/?p=8513"},"modified":"2022-01-10T08:44:41","modified_gmt":"2022-01-10T08:44:41","slug":"test-dellincordatura","status":"publish","type":"post","link":"https:\/\/www.ankarsrum.com\/it\/test-dellincordatura\/","title":{"rendered":"Test dell&#8217;incordatura"},"content":{"rendered":"<strong>Glutine<\/strong>\r\n\r\nLe ricette di pane richiedono farina, liquido e un agente lievitante. La farina contiene, tra le altre cose, la proteina di glutine, che \u00e8 uno dei componenti che tiene insieme l\u2019impasto e lo rende elastico.\r\n\r\nQuando l\u2019impasto viene lavorato, il glutine forma una rete di maglie che, insieme agli agenti lievitanti, creano piccole bolle di gas. Queste bolle di gas aumentano il volume dell&#8217;impasto e rendono il pane soffice.\r\n\r\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-8519\" src=\"https:\/\/www.ankarsrum.com\/it\/wp-content\/uploads\/sites\/35\/2022\/01\/Ankarsrum-GLUTENFONSTER-bakalite.se-2-1024x1024.jpg\" alt=\"\" width=\"703\" height=\"703\" srcset=\"https:\/\/www.ankarsrum.com\/it\/wp-content\/uploads\/sites\/35\/2022\/01\/Ankarsrum-GLUTENFONSTER-bakalite.se-2-1024x1024.jpg 1024w, https:\/\/www.ankarsrum.com\/it\/wp-content\/uploads\/sites\/35\/2022\/01\/Ankarsrum-GLUTENFONSTER-bakalite.se-2-300x300.jpg 300w, https:\/\/www.ankarsrum.com\/it\/wp-content\/uploads\/sites\/35\/2022\/01\/Ankarsrum-GLUTENFONSTER-bakalite.se-2-200x200.jpg 200w, https:\/\/www.ankarsrum.com\/it\/wp-content\/uploads\/sites\/35\/2022\/01\/Ankarsrum-GLUTENFONSTER-bakalite.se-2-768x768.jpg 768w, https:\/\/www.ankarsrum.com\/it\/wp-content\/uploads\/sites\/35\/2022\/01\/Ankarsrum-GLUTENFONSTER-bakalite.se-2-750x750.jpg 750w, https:\/\/www.ankarsrum.com\/it\/wp-content\/uploads\/sites\/35\/2022\/01\/Ankarsrum-GLUTENFONSTER-bakalite.se-2-1536x1536.jpg 1536w, https:\/\/www.ankarsrum.com\/it\/wp-content\/uploads\/sites\/35\/2022\/01\/Ankarsrum-GLUTENFONSTER-bakalite.se-2-2048x2048.jpg 2048w, https:\/\/www.ankarsrum.com\/it\/wp-content\/uploads\/sites\/35\/2022\/01\/Ankarsrum-GLUTENFONSTER-bakalite.se-2-500x500.jpg 500w, https:\/\/www.ankarsrum.com\/it\/wp-content\/uploads\/sites\/35\/2022\/01\/Ankarsrum-GLUTENFONSTER-bakalite.se-2-1680x1680.jpg 1680w, https:\/\/www.ankarsrum.com\/it\/wp-content\/uploads\/sites\/35\/2022\/01\/Ankarsrum-GLUTENFONSTER-bakalite.se-2-600x600.jpg 600w, https:\/\/www.ankarsrum.com\/it\/wp-content\/uploads\/sites\/35\/2022\/01\/Ankarsrum-GLUTENFONSTER-bakalite.se-2-100x100.jpg 100w\" sizes=\"(max-width: 703px) 100vw, 703px\" \/>\r\n\r\n<strong>Maglie di glutine<\/strong>\r\n\r\nNon appena la farina entra in contatto con il liquido, inizia il processo chimico. Le proteine della farina reagiscono con il liquido per formare maglie di glutine. All&#8217;inizio le maglie sono deboli e si rompono facilmente, ma la lavorazione rafforza le maglie e rende l&#8217;impasto elastico.\r\n\r\n<strong>Test dell\u2019incordatura<\/strong>\r\n\r\nEcco un test che pu\u00f2 determinare se l\u2019impasto ha la giusta elasticit\u00e0 e \u00e8 completo.\r\n\r\nPrendi un piccolo pezzo di pasta e allargalo con le mani. L&#8217;impasto dovrebbe aderire e apparire per lo pi\u00f9 trasparente, come una finestra.\r\n\r\nSe l&#8217;impasto si crepa, la maglia di glutine \u00e8 troppo debole e occorre impastare di pi\u00f9. Lavorate il pezzo d\u2019impasto nella vostra mano per un po&#8217; e ripetete il test. Se si ottiene una maglia di glutine resistente e trasparente, significa che l&#8217;impasto nella ciotola ha bisogno di essere impastato di pi\u00f9.\r\n\r\nL\u2019incordatura funziona meglio con un impasto di puro grano.\u00a0 Per esempio, un impasto misto di segale e grano avr\u00e0 un aspetto leggermente diverso.\u00a0 Provalo dopo averlo lavorato, e se tiene e si contrae ancora, \u00e8 pronto.\r\n\r\n<strong>Impasto troppo lavorato<\/strong>\r\n\r\nFate attenzione a non lavorare troppo l&#8217;impasto, perch\u00e9 questo potrebbe rovinare la maglia glutinica. Se avete una bella incordatura, non \u00e8 pi\u00f9 necessario o raccomandato impastare.","protected":false},"excerpt":{"rendered":"<p>Le ricette di pane richiedono farina, liquido e un agente lievitante. La farina contiene, tra le altre cose, la proteina di glutine, che \u00e8 uno dei componenti che tiene insieme l\u2019impasto e lo rende elastico.<\/p>\n","protected":false},"author":23,"featured_media":8517,"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":[181,185],"class_list":["post-8513","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","knowledge_bank_type-impasto","knowledge_bank_type-scopri-di-piu"],"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>Test dell&#039;incordatura - Ankarsrum Italy<\/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\/it\/test-dellincordatura\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Test dell&#039;incordatura\" \/>\n<meta property=\"og:description\" content=\"Le ricette di pane richiedono farina, liquido e un agente lievitante. 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