{"id":8563,"date":"2022-03-07T07:56:39","date_gmt":"2022-03-07T07:56:39","guid":{"rendered":"https:\/\/www.ankarsrum.com\/no\/?p=8563"},"modified":"2024-11-04T15:04:47","modified_gmt":"2024-11-04T14:04:47","slug":"hydrering","status":"publish","type":"post","link":"https:\/\/www.ankarsrum.com\/no\/hydrering\/","title":{"rendered":"Hydrering"},"content":{"rendered":"

Allt om hydrering<\/h1>\r\nHydrering i br\u00f8dbaking handler om melets evne til \u00e5 absorbere v\u00e6ske. Avhengig av melets sammensetning av stivelse og protein, vil det ha forskjellig kapasitet til \u00e5 absorbere v\u00e6ske.\r\n\r\nHvis en deig har for lite eller for mye vann, er det stor risiko for at du f\u00e5r et u\u00f8nsket resultat.\r\n\r\nUlike typer mel krever forskjellige grader av hydrering, og den beste m\u00e5ten \u00e5 l\u00e6re optimal hydrering av et mel er \u00e5 bake med det noen ganger. Test mengden v\u00e6ske, og f\u00e5 en f\u00f8lelse av den “riktige” deigteksturen.\r\n\r\nN\u00e5r du testbaker, start med mengden mel i stedet for mengden v\u00e6ske. Det er ogs\u00e5 viktig \u00e5 legge til alt melet samtidig slik at alt har de samme betingelsene for utvikling.\r\n\r\nEt siktet mel, som hvetemel, krever mindre v\u00e6ske, og har dermed h\u00f8y v\u00e6skeabsorpsjonskapasitet . Et grovt mel trenger mer v\u00e6ske og mer tid til \u00e5 absorbere vann, og har dermed lav v\u00e6skeabsorpsjonskapasitet.\r\n\r\nDet er ikke mulig \u00e5 forutsi den n\u00f8yaktige mengden hydrering som vil optimalisere din spesielle deig, men en tommelfingerregel er rundt 65% for hvitt br\u00f8d, og rundt 70% for en grovere.\r\n\r\n\"\"\r\n\r\nLav hydrering – lav v\u00e6skeabsorpsjon<\/strong>\r\n\r\nMel med lav hydreringsevne, som rugmel, skaper en fastere deig som er lettere \u00e5 forme og kutte. Deigen gj\u00e6rer saktere, og br\u00f8det er mer kompakt.\r\n\r\nSk\u00e5lding av et grovere mel forbedrer evnen til \u00e5 absorbere vann. Sk\u00e5lding betyr at kokende varmt vann helles over melet, blandes inn og melet f\u00e5r hvile i vannet.\r\n\r\n \r\n\r\nH\u00f8y hydrering – h\u00f8y v\u00e6skeabsorpsjon<\/strong>\r\n\r\nMel med h\u00f8y hydreringsevne, som hvetemel, skaper en deig som er klebrig og vanskeligere \u00e5 jobbe med. Deig med hvetemel f\u00e5r best resultat om den knas\/eltes i lang tid. Deigen gj\u00e6rer raskere, og trenger ofte mer gj\u00e6ring.\r\n\r\nJo h\u00f8yere hydrering, jo mykere br\u00f8d, med st\u00f8rre lufthull og et tynt, spr\u00f8tt eksteri\u00f8r.\r\n\r\nBeregn hydrering<\/strong>\r\n\r\nFor \u00e5 beregne hydrering av et br\u00f8d, multipliser mengden mel med \u00f8nsket prosent hydrering.\r\n\r\nHer er et eksempel.\u00a0 Hvis du vil bake et br\u00f8d med 75% hydrering, og du bruker 500 g mel, multipliser mengden mel med 0,75:\r\n\r\nFor 75% hydrering: 0,75 ganger 500 (gram mel) = 375 (gram v\u00e6ske)\r\n\r\nS\u00e5 du trenger 375 g v\u00e6ske i en oppskrift som krever 500 g mel for \u00e5 bake et br\u00f8d med 75% hydrering.\r\n\r\nHvis du har en eksisterende br\u00f8doppskrift og vil vite hydreringsprosenten, kan du beregne den ved \u00e5 dele mengden v\u00e6ske med mengden mel. Dette kan gj\u00f8re det lettere \u00e5 tilpasse en oppskrift hvis du for eksempel vil doble eller halvere mengden.\r\n\r\nFor en oppskrift som krever 500 g mel og 400 g v\u00e6ske, beregn hydrering som f\u00f8lger: 400\/500 = 0,8 = 80% hydrering.\r\n\r\nAlt som inneholder vann, inkludert egg og sm\u00f8r, b\u00f8r inkluderes i mengden v\u00e6ske ved beregning av hydrering av et br\u00f8d.\r\n\r\nSiden alt mel skal tilsettes fra starten, b\u00f8r du begynne med mengden mel, i stedet for v\u00e6ske, n\u00e5r du bestemmer hydrering.\r\n\r\nDobbel hydrering<\/strong>\r\n\r\nDobbel hydrering betyr at du sparer noe av v\u00e6sken og legger den til p\u00e5 slutten av eltingen. Dette gir br\u00f8det ekstra elastisitet og vanligvis st\u00f8rre lufthull.","protected":false},"excerpt":{"rendered":"

Hydrering i br\u00f8dbaking handler om melets evne til \u00e5 absorbere v\u00e6ske.<\/p>\n","protected":false},"author":23,"featured_media":8569,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","editor_notices":[],"footnotes":""},"categories":[26],"tags":[],"knowledge_bank_type":[208,212],"class_list":["post-8563","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ekspert","knowledge_bank_type-baking","knowledge_bank_type-laer-litt-mer"],"acf":[],"yoast_head":"\nHydrering - Ankarsrum Norway<\/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\/no\/hydrering\/\" \/>\n<meta property=\"og:locale\" content=\"nb_NO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hydrering\" \/>\n<meta property=\"og:description\" content=\"Hydrering i br\u00f8dbaking handler om melets evne til \u00e5 absorbere v\u00e6ske.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ankarsrum.com\/no\/hydrering\/\" \/>\n<meta property=\"og:site_name\" content=\"Ankarsrum Norway\" \/>\n<meta property=\"article:published_time\" content=\"2022-03-07T07:56:39+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-11-04T14:04:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ankarsrum.com\/no\/wp-content\/uploads\/sites\/14\/2022\/03\/Ankarsrum-HYDRERING-bakalite.se-2-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"mikaelathorn\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Skrevet av\" \/>\n\t<meta name=\"twitter:data1\" content=\"mikaelathorn\" \/>\n\t<meta name=\"twitter:label2\" content=\"Ansl. lesetid\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutter\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.ankarsrum.com\\\/no\\\/hydrering\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.ankarsrum.com\\\/no\\\/hydrering\\\/\"},\"author\":{\"name\":\"mikaelathorn\",\"@id\":\"https:\\\/\\\/www.ankarsrum.com\\\/no\\\/#\\\/schema\\\/person\\\/a8c389a20e1790162807ceb76ff2daea\"},\"headline\":\"Hydrering\",\"datePublished\":\"2022-03-07T07:56:39+00:00\",\"dateModified\":\"2024-11-04T14:04:47+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.ankarsrum.com\\\/no\\\/hydrering\\\/\"},\"wordCount\":526,\"image\":{\"@id\":\"https:\\\/\\\/www.ankarsrum.com\\\/no\\\/hydrering\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.ankarsrum.com\\\/img-srv\\\/u-oFTrYp1mUQSRTflf6Pct_t7XeLJTi9CNtl4ingqVk\\\/resizing_type:auto\\\/width:0\\\/height:0\\\/gravity:sm\\\/enlarge:1\\\/ext:webp\\\/strip_metadata:1\\\/quality:90\\\/cachebuster:filesize-606716\\\/bG9jYWw6Ly8vd3d3LmFua2Fyc3J1bS5jb20vd3AtY29udGVudC91cGxvYWRzL3NpdGVzLzE0LzIwMjIvMDMvQW5rYXJzcnVtLUhZRFJFUklORy1iYWthbGl0ZS5zZS0yLXNjYWxlZC5qcGc.webp\",\"articleSection\":[\"Ekspert\"],\"inLanguage\":\"nb-NO\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.ankarsrum.com\\\/no\\\/hydrering\\\/\",\"url\":\"https:\\\/\\\/www.ankarsrum.com\\\/no\\\/hydrering\\\/\",\"name\":\"Hydrering - 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