{"id":392,"date":"2012-07-06T14:08:56","date_gmt":"2012-07-06T14:08:56","guid":{"rendered":"http:\/\/www.ylla1878.com\/blog\/?p=392"},"modified":"2012-07-06T14:12:12","modified_gmt":"2012-07-06T14:12:12","slug":"problemes-freq%c3%bcents-amb-la-massa-del-pa-a-l%e2%80%99estiu","status":"publish","type":"post","link":"https:\/\/www.ylla1878.com\/blog\/2012\/07\/problemes-freq%c3%bcents-amb-la-massa-del-pa-a-l%e2%80%99estiu\/","title":{"rendered":"Problemes freq\u00fcents amb la massa del pa a l\u2019estiu"},"content":{"rendered":"

\"\"<\/p>\n

Durant l\u2019\u00e8poca d\u2019estiu dins els obradors professionals, ens solem trobar amb una s\u00e8rie de par\u00e0metres que canvien i que s\u2019han de tenir molt en compte a l\u2019hora de fer pa. Aquestes recomanacions tamb\u00e9 es poden aplicar per les persones que fan el pa a casa.
\nUn dels m\u00e9s importants \u00e9s la temperatura, i la incid\u00e8ncia que aquesta t\u00e9 sobre la massa del pa<\/strong>.<\/p>\n

A continuaci\u00f3 us detallarem com la temperatura pot afectar a la massa, i com podem controlar-la:<\/p>\n

– D\u2019entrada s\u2019hauria de mirar de reduir la quantitat de llevat que posem al pa, si el que volem es mantenir els temps de fermentaci\u00f3 que fem servir durant la resta de l\u2019any. Sin\u00f3 l\u2019augment de la temperatura far\u00e0 que el llevat tingui molta m\u00e9s activitat i ens fermenti molt m\u00e9s r\u00e0pid.
\n– Un altre recomanaci\u00f3 seria afegir aigua freda o escates de gel, d\u2019aquesta manera tamb\u00e9 controlem la temperatura durant el proc\u00e9s d\u2019amasat.
\n– Mirar de controlar la temperatura ambient durant els reposos de la massa. O sin\u00f3 posar a fermentar la massa en cambres frigor\u00edfiques on podem controlar la temperatura.
\n– Guardar la farina amb el lloc m\u00e9s fresc possible, aix\u00ed tamb\u00e9 contribu\u00efm a una millor conservaci\u00f3.<\/p>\n

Hi afegir\u00edeu alguna altre recomanaci\u00f3?<\/p>\n","protected":false},"excerpt":{"rendered":"

Durant l\u2019\u00e8poca d\u2019estiu dins els obradors professionals, ens solem trobar amb una s\u00e8rie de par\u00e0metres que canvien i que s\u2019han […]<\/p>\n","protected":false},"author":2,"featured_media":393,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,20],"tags":[12,13,74,77,7],"class_list":["post-392","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-consells","tag-cultura-del-pa","tag-forner","tag-massa-del-pa","tag-massa-mare","tag-pa"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/392","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=392"}],"version-history":[{"count":6,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/392\/revisions"}],"predecessor-version":[{"id":404,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/392\/revisions\/404"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media\/393"}],"wp:attachment":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media?parent=392"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/categories?post=392"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/tags?post=392"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}