{"id":9391,"date":"2018-08-02T11:36:12","date_gmt":"2018-08-02T09:36:12","guid":{"rendered":"http:\/\/novalimglutenfree.com\/?p=9391\/"},"modified":"2018-08-02T11:36:12","modified_gmt":"2018-08-02T09:36:12","slug":"bezlepkove-peceni-prirodni-zahustovadla-2","status":"publish","type":"post","link":"https:\/\/novalimglutenfree.com\/cs\/bezlepkove-peceni-prirodni-zahustovadla-2\/","title":{"rendered":"Bezlepkov\u00e9 pe\u010den\u00ed \u2013 p\u0159\u00edrodn\u00ed zahu\u0161\u0165ovadla"},"content":{"rendered":"

Pomocn\u00edci ve sv\u011bt\u011b bez lepku – ur\u010dit\u011b je zn\u00e1te, pou\u017e\u00edv\u00e1te, ale v\u00edte vlastn\u011b, jak\u00fd maj\u00ed p\u016fvod, na jak\u00fdch principech pracuj\u00ed a podobn\u011b? Agar, chia sem\u00ednka, ln\u011bn\u00e1 sem\u00ednka, guarov\u00e1 nebo xantanov\u00e1 guma? P\u0159e\u010dt\u011bte si o zahu\u0161\u0165ovadlech a spojovac\u00edch prvc\u00edch v bezlepkov\u00e9m pe\u010den\u00ed a va\u0159en\u00ed.\u00a0Bezlepkov\u00e9 pe\u010den\u00ed je n\u011bkdy trochu takov\u00e1 mal\u00e1 v\u011bda. Ur\u010dit\u011b jste i vy na vlastn\u00ed k\u016f\u017ei za\u017eili, \u017ee se v\u00e1m ob\u010das n\u011bco nevyda\u0159ilo, ob\u010das n\u011bco nevy\u0161lo tak, jak jste si to p\u0159edstavovali\u2026P\u0159i bezlepkov\u00e9m pe\u010den\u00ed je dobr\u00e9 orientovat se v tom, kter\u00e9 p\u0159\u00edsady jak funguj\u00ed, v \u010dem pom\u00e1haj\u00ed, aby byl v\u00fdsledek co nejlep\u0161\u00ed. Dnes v\u00e1m trochu bl\u00ed\u017ee p\u0159edstav\u00edme p\u0159\u00edrodn\u00ed zahu\u0161\u0165ovadla.\u00a0<\/p>\n

Bezlepkov\u00e9 pe\u010den\u00ed \u2013 p\u0159\u00edrodn\u00ed zahu\u0161\u0165ovadla<\/h2>\n

Agar<\/strong><\/p>\n

Agar je rostlinnou alternativou k \u017eivo\u010di\u0161n\u00ed \u017eelatin\u011b. Z\u00edsk\u00e1v\u00e1 se z \u0159as v jihov\u00fdchodn\u00ed Asii. V praxi ji zn\u00e1me ve form\u011b pr\u00e1\u0161ku, vlo\u010dek nebo pl\u00e1tk\u016f (podobn\u011b jako pl\u00e1tkovou \u017eelatinu). Agar se nejb\u011b\u017en\u011bji pou\u017e\u00edv\u00e1 na p\u0159\u00edpravu \u017eel\u00e9 na ovocn\u00e9 kol\u00e1\u010de, nebo i jako \u017eelatina do n\u00e1pln\u00ed a podobn\u011b. M\u00e9n\u011b b\u011b\u017en\u00e9 pou\u017eit\u00ed je jako \u201cpojivo\u201d do chleb\u016f, kde na \u010dtvrt litru tekutiny v receptu pou\u017eijeme 1 \u010cL agaru a sm\u00edch\u00e1me se such\u00fdmi p\u0159\u00edsadami. P\u0159i p\u0159\u00edprav\u011b kr\u00e9m\u016f m\u016f\u017eeme 1 l\u017ei\u010dkou agaru nahradit 5 pl\u00e1tk\u016f \u017eelatiny.<\/p>\n

Chia sem\u00ednka<\/strong><\/p>\n

Dnes velmi obl\u00edben\u00e9 a zn\u00e1m\u00e9 \u201csuper j\u00eddlo\u201d, tzv. super food je zn\u00e1m\u00e9 ji\u017e od prad\u00e1vn\u00fdch dob, kdy ho praobyvatel\u00e9 Mexika pou\u017e\u00edvali jako zasycovadlo. Chia sem\u00ednka jsou bohat\u00e1 na zdrav\u00e9 mastn\u00e9 kyseliny a vl\u00e1kninu. Maj\u00ed schopnost absorbovat velk\u00e9 mno\u017estv\u00ed vody, a proto si na\u0161la v\u00edcero vyu\u017eit\u00ed v kuchyni, nejen p\u0159i pe\u010den\u00ed, ale i p\u0159i zahu\u0161\u0165ov\u00e1n\u00ed nebo v n\u011bkter\u00fdch p\u0159\u00edpadech jako n\u00e1hrada vajec. Kdy\u017e zalijeme t\u0159etinu \u0161\u00e1lku chia sem\u00ednek dv\u011bma \u0161\u00e1lky vody, vytvo\u0159\u00ed se n\u00e1m l\u00e1tka gelov\u00e9 konzistence, kterou m\u016f\u017eeme uchov\u00e1vat v chladni\u010dce i t\u00fdden. A nap\u0159\u00edklad 1 pol\u00e9vkov\u00e1 l\u017e\u00edce tohoto chia gelu nahrad\u00ed zpravidla 1 vejce. P\u0159i pe\u010den\u00ed se ale pak doporu\u010duje prodlou\u017eit dobu pe\u010den\u00ed o 5 procent.<\/p>\n

Psylium<\/strong><\/p>\n

Psyliov\u00e9 slupky jsou bohat\u00e9 na vl\u00e1kninu a maj\u00ed schopnost pojmout velk\u00e9 mno\u017estv\u00ed vody. V t\u011bstu se pak staraj\u00ed o vlhkost a vl\u00e1\u010dnost. Psylium je d\u00e1vno zn\u00e1m\u00e9 zejm\u00e9na v Indii, kde se vyu\u017e\u00edv\u00e1 i pro l\u00e9\u010debn\u00e9 \u00fa\u010dely. V pe\u010den\u00ed se pou\u017e\u00edv\u00e1 najemno umlet\u00e9 psylium, kter\u00e9 se v p\u0159edepsan\u00e9m mno\u017estv\u00ed d\u00e1 nabobtnat do tekutiny. Na jeden bochn\u00edk chleba se obvykle pou\u017eije 1 l\u017e\u00edce psylia.<\/p>\n

\"bezlepkov\u00e9<\/a>

bezlepkov\u00e9 pe\u010den\u00ed<\/p><\/div>\n

Guarov\u00e1 guma (mouka)<\/strong><\/p>\n

Guarov\u00e1 mouka se t\u011b\u0161\u00ed, zejm\u00e9na p\u0159i pe\u010den\u00ed \u2013 velk\u00e9 oblib\u011b. Jej\u00ed \u00falohou je starat se o objem a strukturu t\u011bsta. V bezlepkov\u00fdch mouk\u00e1ch dok\u00e1\u017ee \u010d\u00e1ste\u010dn\u011b zast\u0159e\u0161it funkci lepku a d\u00edky guaru potom i bezlepkov\u00e9 t\u011bsto dob\u0159e dr\u017e\u00ed pospolu. Na p\u016fl kilogramu mouky se pou\u017e\u00edvaj\u00ed 1-2 \u010dajov\u00e9 l\u017ei\u010dky guaru.<\/p>\n

Ln\u011bn\u00e1 sem\u00ednka<\/strong><\/p>\n

Ln\u011bn\u00e1 sem\u00ednka se sice nepou\u017e\u00edvaj\u00ed v prav\u00e9m slova smyslu jako pojivo, resp. n\u00e1hrada lepku, d\u011blaj\u00ed v\u0161ak s t\u011bstem mal\u00e9 z\u00e1zraky. Dod\u00e1vaj\u00ed mu toti\u017e v\u00fdbornou texturu. Z\u00e1rove\u0148 jsou na prvn\u00edch p\u0159\u00ed\u010dk\u00e1ch, co se t\u00fdk\u00e1 jejich v\u00fd\u017eivov\u00e9 hodnoty. Dod\u00e1vaj\u00ed n\u00e1m toti\u017e mno\u017estv\u00ed nenasycen\u00fdch mastn\u00fdch kyselin, vl\u00e1kninu a b\u00edlkoviny. Velmi dob\u0159e se d\u00e1 vyu\u017e\u00edt i ln\u011bn\u00fd \u0161rot, resp.mlet\u00e1 ln\u011bn\u00e1 sem\u00ednka jako p\u0159\u00edm\u011bs do mouk. Krom\u011b obohacen\u00ed pe\u010diva, co do v\u00fd\u017eivov\u00fdch vlastnost\u00ed p\u0159isp\u00edvaj\u00ed i ke zvl\u00e1\u010dn\u011bn\u00ed t\u011bsta. Cel\u00e1 ln\u011bn\u00e1 sem\u00ednka nabobtnan\u00e1 v tekutin\u011b dovedou v ur\u010dit\u00fdch p\u0159\u00edpadech nahradit funkci vajec v t\u011bst\u011b.<\/p>\n

Xantanov\u00e1 guma<\/strong><\/p>\n

Xantanov\u00e1 guma je takov\u00fdm mal\u00fdm z\u00e1zrakem ve sv\u011bt\u011b bezlepkov\u00e9ho pe\u010den\u00ed. Xantanov\u00e1 guma je potravinov\u00fdm aditivem a podobn\u011b jako jin\u00e1 zahu\u0161\u0165ovadla m\u00e1 schopnost nas\u00e1knout velk\u00e9 mno\u017estv\u00ed tekutiny. Vylep\u0161uje texturu t\u011bsta, zp\u016fsobuje nad\u00fdchanost t\u011bsta a prodlu\u017euje i jeho trvanlivost. V\u00fdborn\u011b se hod\u00ed do kynut\u00fdch t\u011bst, slan\u00fdch i sladk\u00fdch pe\u010div, sta\u010d\u00ed p\u0159idat p\u016fl \u010dajov\u00e9 l\u017ei\u010dky na \u010dtvrt kila bezlepkov\u00e9 mouky. T\u0159eba v\u0161ak d\u00e1t pozor na to, abychom xantanu nep\u0159idali p\u0159\u00edli\u0161, m\u016f\u017ee zp\u016fsobit, \u017ee konzistence t\u011bsta zgumovat\u00ed.<\/p>\n

Zaj\u00edmaj\u00ed v\u00e1s podobn\u00e9 \u010dl\u00e1nky jako dne\u0161n\u00ed t\u00e9ma Bezlepkov\u00e9 pe\u010den\u00ed? \u010ct\u011bte v\u00edce na na\u0161\u00ed str\u00e1nce.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Pomocn\u00edci ve sv\u011bt\u011b bez lepku – ur\u010dit\u011b je zn\u00e1te, pou\u017e\u00edv\u00e1te, ale v\u00edte vlastn\u011b, jak\u00fd maj\u00ed p\u016fvod, na jak\u00fdch principech pracuj\u00ed a podobn\u011b? Agar, chia sem\u00ednka, ln\u011bn\u00e1 sem\u00ednka, guarov\u00e1 nebo xantanov\u00e1 guma? P\u0159e\u010dt\u011bte si o zahu\u0161\u0165ovadlech a spojovac\u00edch prvc\u00edch v bezlepkov\u00e9m pe\u010den\u00ed a va\u0159en\u00ed.\u00a0Bezlepkov\u00e9 pe\u010den\u00ed je n\u011bkdy trochu takov\u00e1 mal\u00e1 v\u011bda. Ur\u010dit\u011b jste i vy na […]<\/p>\n","protected":false},"author":923,"featured_media":9402,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[242],"tags":[],"yoast_head":"\nBezlepkov\u00e9 pe\u010den\u00ed \u2013 p\u0159\u00edrodn\u00ed zahu\u0161\u0165ovadla - Novalim<\/title>\n<meta name=\"description\" content=\"Bezlepkov\u00e9 pe\u010den\u00ed je n\u011bkdy trochu takov\u00e1 mal\u00e1 v\u011bda. Jj dobr\u00e9 orientovat se v tom, kter\u00e9 p\u0159\u00edsady jak funguj\u00ed. 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Jj dobr\\u00e9 orientovat se v tom, kter\\u00e9 p\\u0159\\u00edsady jak funguj\\u00ed. Dnes v\\u00e1m trochu bl\\u00ed\\u017ee p\\u0159edstav\\u00edme p\\u0159\\u00edrodn\\u00ed zahu\\u0161\\u0165ovadla.\\u00a0\",\"inLanguage\":\"cs\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.novalimglutenfree.com\/cs\/bezlepkove-peceni-prirodni-zahustovadla-2\/\"]}]},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.novalimglutenfree.com\/de\/#\/schema\/person\/ed75de4c3b31e9d4367b674899e669c8\",\"name\":\"Michaela\",\"description\":\"Michaela sa u\\u017e nieko\\u013eko rokov venuje blogovaniu o jedle a pe\\u010den\\u00ed, je hobby cukr\\u00e1rka a v\\u00fdvoj\\u00e1rka receptov. 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