{"id":1075,"date":"2014-01-31T09:55:48","date_gmt":"2014-01-31T09:55:48","guid":{"rendered":"http:\/\/www.ylla1878.com\/blog\/?p=1075"},"modified":"2014-01-31T09:55:48","modified_gmt":"2014-01-31T09:55:48","slug":"els-secrets-d%e2%80%99un-pa-bo","status":"publish","type":"post","link":"https:\/\/www.ylla1878.com\/blog\/2014\/01\/els-secrets-d%e2%80%99un-pa-bo\/","title":{"rendered":"Els secrets d\u2019un pa bo"},"content":{"rendered":"

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Els que seguiu aquest blog suposem que ja ho sabeu, per\u00f2 sempre \u00e9s bo recordar els secrets perqu\u00e8 un pa sigui bo, i avui ho fem a trav\u00e9s d\u2019un interessant article publicat al diari \u00abLibertad Digital\u00bb<\/a>.<\/p>\n

Alguns dels factors claus s\u00f3n la qualitat dels productes, unes instal.lacions adequades i el temps d\u2019elaboraci\u00f3<\/strong>. Si aquests tres aspectes es cuiden, un pa industrial pot ser tant bo com un d\u2019artes\u00e0. El problema ve quan en les grans cadenes de producci\u00f3 es descuida algun d\u2019aquests elements.<\/p>\n

En l\u2019article tamb\u00e9 es comenta la baixada del consum del pa al nostre pa\u00eds, algun cop ja ens en hem fet ress\u00f2 des de aquest espai, principalment per la err\u00f2nia creen\u00e7a de que \u00e9s un aliment que engreixa i per la mala qualitat del pa que es troba al mercat. Tamb\u00e9 remarca que els consumidors haurien de ser m\u00e9s exigents amb el producte, i sobretot ser m\u00e9s conscients que un pa de 50 c\u00e8ntims \u00e9s dif\u00edcil que sigui bo.<\/p>\n

Per finalitzar destacar que actualment s\u2019estan produint molts avan\u00e7aments en el m\u00f3n del pa, sobretot dirigits a elaborar pans per col.lectius especials com els cel\u00edacs, per\u00f2 tamb\u00e9 pans sense gluten o amb un alt contingut de fibra.<\/p>\n","protected":false},"excerpt":{"rendered":"

Els que seguiu aquest blog suposem que ja ho sabeu, per\u00f2 sempre \u00e9s bo recordar els secrets perqu\u00e8 un pa […]<\/p>\n","protected":false},"author":2,"featured_media":1076,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[23,1],"tags":[386,77,115,387,388,385],"class_list":["post-1075","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualitat-del-sector","category-blog","tag-factors-per-fer-un-pa-bo","tag-massa-mare","tag-pa-artesanal","tag-pa-per-celiacs","tag-pa-sense-gluten","tag-secrets-dun-pa-bo"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1075","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/comments?post=1075"}],"version-history":[{"count":2,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1075\/revisions"}],"predecessor-version":[{"id":1078,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1075\/revisions\/1078"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media\/1076"}],"wp:attachment":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media?parent=1075"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/categories?post=1075"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/tags?post=1075"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}