{"id":501,"date":"2012-10-05T15:11:18","date_gmt":"2012-10-05T15:11:18","guid":{"rendered":"http:\/\/www.ylla1878.com\/blog\/?p=501"},"modified":"2012-10-05T15:11:18","modified_gmt":"2012-10-05T15:11:18","slug":"la-import%c3%a0ncia-del-pastat","status":"publish","type":"post","link":"https:\/\/www.ylla1878.com\/blog\/2012\/10\/la-import%c3%a0ncia-del-pastat\/","title":{"rendered":"La import\u00e0ncia del pastat"},"content":{"rendered":"

\"\"<\/p>\n

Des de aquest blog sempre intentem donar difusi\u00f3 a diferents articles que emfatitzen la import\u00e0ncia dels diferents processos amb els quals s\u2019elabora el pa, per aix\u00f2 volem destacar aquest post d\u2019en Jordi Morera<\/a> sobre el pastat.<\/p>\n

Estem totalment d\u2019acord amb en Jordi que el pastat \u00e9s un proc\u00e9s de vital import\u00e0ncia a l\u2019hora d\u2019elaborar el pa i aconseguir un bon producte. Com ell comenta en el post, el pastat realitza dos funcions b\u00e0siques: barrejar els ingredients i construir el cos producte.<\/p>\n

En el mateix article tamb\u00e9 explica les diferents tipologies de pastat que existeixen:<\/p>\n

– Pastat continuo:<\/strong> Es treballa lentament la massa i es pot realitzar a m\u00e0 o amb l\u2019ajuda de una amassadora.
\n– Pastat a base de rep\u00f2s i plecs:<\/strong> \u00c9s molt recomanable per l\u2019\u00fas casol\u00e0 i combina el rep\u00f2s de la massa ja barrejada amb una s\u00e8rie de plecs sobre si mateixa.
\n– Pastat sense pastar:<\/strong> Es base en el rep\u00f2s, ja que s\u2019ha de deixar reposar la massa al menys 5 hores. Es recomana per masses molt hidratades.<\/p>\n

Us recomanem la lectura del post complet, on explica detalladament tots els processos i a m\u00e9s els acompanya de diferents v\u00eddeos molt il.lustratius.<\/p>\n","protected":false},"excerpt":{"rendered":"

Des de aquest blog sempre intentem donar difusi\u00f3 a diferents articles que emfatitzen la import\u00e0ncia dels diferents processos amb els […]<\/p>\n","protected":false},"author":2,"featured_media":502,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,20],"tags":[12,47,7,97],"class_list":["post-501","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-consells","tag-cultura-del-pa","tag-formacio-2","tag-pa","tag-pastat"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/501","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=501"}],"version-history":[{"count":2,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/501\/revisions"}],"predecessor-version":[{"id":504,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/501\/revisions\/504"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media\/502"}],"wp:attachment":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media?parent=501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/categories?post=501"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/tags?post=501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}