{"id":8526,"date":"2022-01-10T08:46:43","date_gmt":"2022-01-10T08:46:43","guid":{"rendered":"https:\/\/www.ankarsrum.com\/it\/?p=8526"},"modified":"2022-01-10T08:49:07","modified_gmt":"2022-01-10T08:49:07","slug":"lievito","status":"publish","type":"post","link":"https:\/\/www.ankarsrum.com\/it\/lievito\/","title":{"rendered":"Lievito"},"content":{"rendered":"Il lievito \u00e8 un fungo unicellulare costituito da acqua, proteine, carboidrati, grassi, minerali e vitamine del gruppo B.\r\n\r\nIl lievito fa s\u00ec che il pane si espanda e acquisti volume. Il lievito aiuta anche il pane a sviluppare sapori caratteristici, perch\u00e9 i sapori si formano durante il processo di fermentazione.\r\n\r\nDurante la fermentazione, il lievito consuma la parte di amido della farina che \u00e8 stata convertita in zucchero di malto nell&#8217;impasto. L&#8217;amido produce anche bolle di gas di anidride carbonica. Le bolle di gas fanno s\u00ec che l&#8217;impasto lieviti e aumenti di volume.\r\n\r\nDurante la cottura del pane, il lievito muore, ma il pane continua a crescere perch\u00e9 le bolle di gas rimangono nell&#8217;impasto. Per i migliori risultati e la consistenza del pane, le bolle dovrebbero essere piccole e distribuite uniformemente in tutto l&#8217;impasto.\r\n\r\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-8538\" src=\"https:\/\/www.ankarsrum.com\/it\/wp-content\/uploads\/sites\/35\/2022\/01\/Ankarsrum-JAST-bakalite.se-3-1024x1024.jpg\" alt=\"\" width=\"657\" height=\"657\" srcset=\"https:\/\/www.ankarsrum.com\/it\/wp-content\/uploads\/sites\/35\/2022\/01\/Ankarsrum-JAST-bakalite.se-3-1024x1024.jpg 1024w, https:\/\/www.ankarsrum.com\/it\/wp-content\/uploads\/sites\/35\/2022\/01\/Ankarsrum-JAST-bakalite.se-3-300x300.jpg 300w, https:\/\/www.ankarsrum.com\/it\/wp-content\/uploads\/sites\/35\/2022\/01\/Ankarsrum-JAST-bakalite.se-3-200x200.jpg 200w, https:\/\/www.ankarsrum.com\/it\/wp-content\/uploads\/sites\/35\/2022\/01\/Ankarsrum-JAST-bakalite.se-3-768x768.jpg 768w, https:\/\/www.ankarsrum.com\/it\/wp-content\/uploads\/sites\/35\/2022\/01\/Ankarsrum-JAST-bakalite.se-3-750x750.jpg 750w, https:\/\/www.ankarsrum.com\/it\/wp-content\/uploads\/sites\/35\/2022\/01\/Ankarsrum-JAST-bakalite.se-3-1536x1536.jpg 1536w, https:\/\/www.ankarsrum.com\/it\/wp-content\/uploads\/sites\/35\/2022\/01\/Ankarsrum-JAST-bakalite.se-3-2048x2048.jpg 2048w, https:\/\/www.ankarsrum.com\/it\/wp-content\/uploads\/sites\/35\/2022\/01\/Ankarsrum-JAST-bakalite.se-3-500x500.jpg 500w, https:\/\/www.ankarsrum.com\/it\/wp-content\/uploads\/sites\/35\/2022\/01\/Ankarsrum-JAST-bakalite.se-3-1680x1680.jpg 1680w, https:\/\/www.ankarsrum.com\/it\/wp-content\/uploads\/sites\/35\/2022\/01\/Ankarsrum-JAST-bakalite.se-3-600x600.jpg 600w, https:\/\/www.ankarsrum.com\/it\/wp-content\/uploads\/sites\/35\/2022\/01\/Ankarsrum-JAST-bakalite.se-3-100x100.jpg 100w\" sizes=\"(max-width: 657px) 100vw, 657px\" \/>\r\n\r\n<strong>Lievito fresco<\/strong>\r\n\r\nIl lievito fresco \u00e8 un fungo vivo che deve essere conservato in frigorifero, max a 7 \u00b0C.\r\n\r\nPer le ricette di pane, il lievito fresco viene sciolto nel liquido tiepido*, a circa 36 \u00b0C, prima di aggiungere gli altri ingredienti. Oltre i 50 \u00b0C il lievito muore.\r\n\r\nDurante la fermentazione a freddo, la quantit\u00e0 di lievito fresco \u00e8 ridotta, e il liquido deve avere una temperatura circa di 10 \u00b0C. La quantit\u00e0 di lievito necessaria per la fermentazione a freddo \u00e8 circa la met\u00e0 di quella necessaria per la fermentazione tradizionale; la quantit\u00e0 esatta dipende dal tempo di fermentazione.\r\n\r\n&nbsp;\r\n\r\n<strong>Lievito secco<\/strong>\r\n\r\nIl lievito secco si conserva a temperatura ambiente e, a differenza del lievito fresco, ha una lunga durata.\r\n\r\nPer le ricette di pane, il lievito secco viene prima mescolato con la farina nella ciotola e lasciato riposare per dieci minuti. Poi si aggiunge il liquido tiepido, a circa 36 \u00b0C, insieme agli altri ingredienti.\r\n\r\nDurante la fermentazione a freddo, la quantit\u00e0 di lievito \u00e8 ridotta, e il liquido dovrebbe essere a circa 10 \u00b0C. La quantit\u00e0 di lievito necessaria per la fermentazione a freddo \u00e8 circa la met\u00e0 di quella necessaria per la fermentazione tradizionale; la quantit\u00e0 esatta dipende dal tempo di fermentazione.\r\n\r\n<strong>\u00a0<\/strong>\r\n\r\n<strong>\u00a0<\/strong>\r\n\r\n<strong>Lievito per impasti dolci<\/strong>\r\n\r\nEsiste una versione sia di lievito fresco che di lievito secco creata per la cottura di pani dolci come i cinnamon buns.\u00a0 I pani dolci sono definiti tali se nell\u2019impasto hanno di pi\u00f9 di 2\u00bd cucchiai di dolcificante per 400 g di farina.\r\n\r\n<strong>Sostituzione del lievito<\/strong>\r\n\r\nUn cubetto di lievito fresco (50 g) pu\u00f2 essere sostituito con una bustina di lievito secco (14 g). Ricordate che lieviti diversi si sciolgono in modi diversi.\r\n\r\n<strong>Temperatura<\/strong>\r\n\r\nIl lievito fresco dovrebbe essere conservato in frigorifero, idealmente a 0-4 \u00b0C, ma pu\u00f2 sopportare temperature fino a 8 \u00b0C.\r\n\r\nLa migliore temperatura del lievito per un impasto \u00e8 di 25-27 \u00b0C, mentre il liquido dell&#8217;impasto dovrebbe essere a 36 \u00b0C. A 50 \u00b0C, le cellule di lievito muoiono.\r\n\r\nIl lievito non dovrebbe essere congelato, perch\u00e9 le cellule di lievito potrebbero morire.\r\n\r\n&nbsp;\r\n\r\n<strong>Conservazione<\/strong>\r\n\r\nIl lievito fresco dovrebbe essere conservato in frigorifero; il lievito secco a temperatura ambiente. Con la giusta conservazione, il lievito spesso dura molto pi\u00f9 a lungo della data &#8220;use by&#8221; sulla confezione, ma il suo effetto diminuir\u00e0 nel tempo fino a scomparire completamente.\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n<em>*<\/em> <em>Il liquido di impasto \u00e8 il liquido che si usa quando si impasta, come l&#8217;acqua o il latte.<\/em>","protected":false},"excerpt":{"rendered":"<p>Il lievito \u00e8 un fungo unicellulare costituito da acqua, proteine, carboidrati, grassi, minerali e vitamine del gruppo B.<\/p>\n","protected":false},"author":23,"featured_media":8532,"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-8526","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) - 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