{"id":1749,"date":"2016-03-01T16:56:55","date_gmt":"2016-03-01T16:56:55","guid":{"rendered":"http:\/\/www.ylla1878.com\/blog\/?p=1749"},"modified":"2016-03-01T16:56:55","modified_gmt":"2016-03-01T16:56:55","slug":"la-qu%c3%admica-del-pa","status":"publish","type":"post","link":"https:\/\/www.ylla1878.com\/blog\/2016\/03\/la-qu%c3%admica-del-pa\/","title":{"rendered":"La qu\u00edmica del pa"},"content":{"rendered":"<p><a href=\"http:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2016\/03\/qu\u00edmica_del_pa_ylla1878.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-thumbnail wp-image-1750\" src=\"http:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2016\/03\/qu\u00edmica_del_pa_ylla1878-150x150.png\" alt=\"qu\u00edmica_del_pa_ylla1878\" width=\"150\" height=\"150\" srcset=\"https:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2016\/03\/qu\u00edmica_del_pa_ylla1878-150x150.png 150w, https:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2016\/03\/qu\u00edmica_del_pa_ylla1878-142x142.png 142w, https:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2016\/03\/qu\u00edmica_del_pa_ylla1878.png 214w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a><\/p>\n<p>Fer pa sembla simple ja que nom\u00e9s implica la utilitzaci\u00f3 de <strong>quatre ingredients: farina, aigua, sal i llevat,<\/strong> per\u00f2 quant aquests quatre elements interaccionen, es produeixen moltes reaccions qu\u00edmiques que modificant-les podem variar el tipus de pa produ\u00eft.<\/p>\n<p>El primer pas per fer pa \u00e9s <strong>barrejar l\u2019aigua i la farina<\/strong>, la qual cont\u00e9 una gran quantitat de prote\u00efnes, aquestes al interaccionar amb l\u2019aigua creen una gran cadena de gluten que al amassar la massa aquesta es fa m\u00e9s forta.<\/p>\n<p>Al <strong>afegir-hi la sal<\/strong> encara es potencia m\u00e9s aquesta gran cadena de gluten, aconseguint una massa m\u00e9s el\u00e0stica i gustosa.<\/p>\n<p>Finalment al <strong>afegir a la massa el llevat<\/strong>, la glucosa actua com a aliment d\u2019aquest, produint di\u00f2xid de carboni i etanol, que al final del proc\u00e9s desapareixen per\u00f2 que ajuden durant el proc\u00e9s de fer pa. El di\u00f2xid de carboni no s\u2019evapora en aquesta fase ja que la cadena de gluten ho impedeix.<\/p>\n<p>Un cop <strong>cuit el pa<\/strong>, si no es consumeix es fa malb\u00e9 perqu\u00e8 cristal\u00b7litza el mid\u00f3 i el fa endurir.<\/p>\n<p>Si voleu descobrir totes les reaccions qu\u00edmiques que es produeixen al fer pa, podeu consultar aquesta<a title=\"infografia de la qu\u00edmica del pa\" href=\"http:\/\/www.compoundchem.com\/wp-content\/uploads\/2016\/01\/The-Chemistry-of-Bread-Making.png\" target=\"_blank\"> infografia que explica el proc\u00e9s de forma molt gr\u00e0fica<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fer pa sembla simple ja que nom\u00e9s implica la utilitzaci\u00f3 de quatre ingredients: farina, aigua, sal i llevat, per\u00f2 quant [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1750,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,22],"tags":[1023,1024,7,339,1022,1021],"class_list":["post-1749","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-curiositats","tag-infografia-de-com-fer-pa","tag-infografia-de-la-quimica-del-pa","tag-pa","tag-pans","tag-processos-quimics-del-pa","tag-quimica-del-pa"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1749","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=1749"}],"version-history":[{"count":1,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1749\/revisions"}],"predecessor-version":[{"id":1751,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1749\/revisions\/1751"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media\/1750"}],"wp:attachment":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media?parent=1749"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/categories?post=1749"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/tags?post=1749"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}