{"id":5050,"date":"2022-02-18T14:27:39","date_gmt":"2022-02-18T14:27:39","guid":{"rendered":"https:\/\/www.ankarsrum.com\/nl\/?p=5050"},"modified":"2022-02-18T14:27:39","modified_gmt":"2022-02-18T14:27:39","slug":"gist","status":"publish","type":"post","link":"https:\/\/www.ankarsrum.com\/nl\/gist\/","title":{"rendered":"Gist"},"content":{"rendered":"Gist is een eencellige schimmel die bestaat uit water, eiwitten, koolhydraten, vetten, mineralen en vitamine B.\r\n\r\nGist zorgt ervoor dat brood rijst en volume krijgt. Gist helpt ook bij het ontwikkelen van smaak in het brood, omdat smaken worden gevormd tijdens het gistproces.\r\n\r\nTijdens de gisting verbruikt gist het deel van het meelzetmeel dat in het deeg is omgezet in moutsuiker. Het zetmeel produceert ook gasbellen van kooldioxide. De gasbellen zorgen ervoor dat het deeg rijst en in volume toeneemt.\r\n\r\nAls het brood aan het bakken is, sterft de gist af, maar het brood blijft groeien omdat de gasbelletjes in het deeg achterblijven. Voor het beste resultaat en de beste broodtextuur moeten de bubbels klein zijn en gelijkmatig over het deeg worden verdeeld.\r\n\r\n&nbsp;\r\n\r\n<strong>Verse gist<\/strong>\r\n\r\nVerse gist is een levende organisme die in de koelkast moet worden bewaard, max 8 \u00b0C.\r\n\r\nVoor broodrecepten wordt verse gist opgelost in lauwwarme deegvloeistof*, circa 37 \u00b0C, voordat de resterende ingredi\u00ebnten worden toegevoegd. Bij 50 \u00b0C of heter, zal de gist sterven\r\n\r\nTijdens koude gisting wordt de helft minder verse gist gebruikt en moet de deegvloeistof ongeveer 10 \u00b0C zijn. De hoeveelheid gist die nodig is voor koude gisting is ongeveer de helft van de hoeveelheid die nodig is voor traditionele gisting; de exacte hoeveelheid hangt af van de gisttijd.\r\n\r\n&nbsp;\r\n\r\n<strong>Droge gist<\/strong>\r\n\r\nDroge gist wordt bij kamertemperatuur bewaard en heeft, in tegenstelling tot verse gist, een lange houdbaarheid.\r\n\r\nVoor broodrecepten wordt droge gist eerst gemengd met bloem in de kom en tien minuten laten staan. Voeg vervolgens lauwwarm deegvloeistof toe, circa 37 \u00b0C, samen met andere ingredi\u00ebnten.\r\n\r\nTijdens koude gisting wordt de helft minder verse gist gebruikt en moet de deegvloeistof ongeveer 10 \u00b0C zijn. De hoeveelheid gist die nodig is voor koude gisting is ongeveer de helft van de hoeveelheid die nodig is voor traditionele gisting; de exacte hoeveelheid hangt af van de gisttijd.\r\n\r\n&nbsp;\r\n\r\n<strong>\u00a0<\/strong>\r\n\r\n<strong>\u00a0<\/strong>\r\n\r\n<strong>Gist voor zoete deeg<\/strong>\r\n\r\nEr is een variant van zowel verse gist als droge gist gemaakt voor het bakken van zoete broodjes zoals kaneelbroodjes. Zoete broden worden zo gedefinieerd als het deeg meer dan 2\u00bd eetlepels zoetstof per 400 ml bloem bevat.\r\n\r\n&nbsp;\r\n\r\n<strong>Vervangen van gist<\/strong>\r\n\r\nEen pakje verse gist (50 g) kan worden vervangen door een zakje droge gist (14 g). Vergeet niet dat verschillende gisten op verschillende manieren oplossen.\r\n\r\n&nbsp;\r\n\r\n<strong>Temperatuur<\/strong>\r\n\r\nVerse gist moet worden opgeslagen in de koelkast, idealiter bij 0-4 \u00b0C, maar het kan worden opgeslagen bij temperaturen tot 8 \u00b0C.\r\n\r\nDe beste gisttemperatuur voor een deeg is 25-28 \u00b0C, terwijl de vloeistof van het deeg op 37 \u00b0C dient te zijn. Bij 50\u00b0C sterven de gistcellen.\r\n\r\nGist mag niet worden ingevroren, omdat de gistcellen kunnen afsterven.\r\n\r\n&nbsp;\r\n\r\n<strong>Bewaren<\/strong>\r\n\r\nVerse gist moet in de koelkast worden bewaard; droge gist bij normale kamertemperatuur. Onder de juiste omstandigheden, is gist vaak veel langer te bewaren dan de &#8217;te gebruiken tot&#8217;- datum op de verpakking, maar het effect ervan zal na verloop van tijd afnemen om uiteindelijk volledig te verdwijnen.\r\n\r\n<em>*Deegvloeistof is de vloeistof die u gebruikt bij het bakken, zoals water of melk.<\/em>","protected":false},"excerpt":{"rendered":"<p>Gist is een eencellige schimmel die bestaat uit water, eiwitten, koolhydraten, vetten, mineralen en vitamine B.<\/p>\n","protected":false},"author":23,"featured_media":5053,"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":[],"class_list":["post-5050","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v26.6) - 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