{"id":825,"date":"2013-06-21T08:36:08","date_gmt":"2013-06-21T08:36:08","guid":{"rendered":"http:\/\/www.ylla1878.com\/blog\/?p=825"},"modified":"2013-06-21T08:36:08","modified_gmt":"2013-06-21T08:36:08","slug":"recepta-i-avantatges-del-pa-d%e2%80%99espelta","status":"publish","type":"post","link":"https:\/\/www.ylla1878.com\/blog\/2013\/06\/recepta-i-avantatges-del-pa-d%e2%80%99espelta\/","title":{"rendered":"Recepta i avantatges del pa d\u2019espelta"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-thumbnail wp-image-826\" title=\"pa_d'espelta\" src=\"http:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2013\/06\/pa_despelta-150x150.png\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2013\/06\/pa_despelta-150x150.png 150w, https:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2013\/06\/pa_despelta-142x142.png 142w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/p>\n<p>L\u2019<strong>Espelta<\/strong> \u00e9s una varietat de blat que es cultiva des de fa m\u00e9s de 7.000 anys i el seu origen es situa en alguna regi\u00f3 entre el sud d\u2019Europa i l\u2019Iran. Aquesta varietat de blat est\u00e0 considerada com un dels principals or\u00edgens de les varietats de blat actual. Per\u00f2 aquesta varietat ha estat a punt de desapar\u00e8ixer a causa del seu rendiment, que \u00e9s molt baix, tot i adaptar-se molt b\u00e9 a climes freds.<\/p>\n<p>La farina d\u2019Espelta a nivell nutricional \u00e9s molt bona perqu\u00e8 l\u2019assimilaci\u00f3 dels seus nutrients \u00e9s millor que en una farina de blat normal, de fet en comparaci\u00f3 amb una farina normal cont\u00e9 m\u00e9s prote\u00efnes assimilables, minerals, vitamines i oligoelements. Alguns altres avantatges de la farina d\u2019espelta podrien ser que el producte final t\u00e9 un sabor m\u00e9s intens, tamb\u00e9 t\u00e9 un major poder nutritiu i que \u00e9s un producte de f\u00e0cil digesti\u00f3. A m\u00e9s l\u2019espelta integral \u00e9s una bona font de fibra, i si es tracte d\u2019una farina d\u2019espelta BIO, aquesta t\u00e9 un plus de qualitat.<\/p>\n<p>Per fe un bon <strong>pa d\u2019espelta<\/strong> necessitarem el seg\u00fcents ingredients:<\/p>\n<p>&#8211; Farina d\u2019espelta: 100%<br \/>\n&#8211; Aigua: 64%<br \/>\n&#8211; Sal: 1,8%<br \/>\n&#8211; Llevat: 2%<\/p>\n<p>Comen\u00e7arem amassant tots els ingredients lentament, fins deixar la massa sencera. Seguidament la deixarem reposar uns 45 minuts a una temperatura entre 21\u00baC i 23\u00baC. Llavors podrem comen\u00e7ar a dividir la massa en diferents peces, es pot fer de forma hidr\u00e0ulica o manual. El seg\u00fcent pas ser\u00e0 deixar fermentar les peces de 90 a 120 minuts i ja per \u00faltim nom\u00e9s en quedar\u00e0 coure les peces de pa d\u2019espelta. Recomanem fer-ho en un forn de sola a temperatura alta i utilitzant vapor.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019Espelta \u00e9s una varietat de blat que es cultiva des de fa m\u00e9s de 7.000 anys i el seu origen [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":826,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,19],"tags":[68,12,249,77,115,248],"class_list":["post-825","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-receptes","tag-alimentacio","tag-cultura-del-pa","tag-llevat","tag-massa-mare","tag-pa-artesanal","tag-pa-despelta"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/825","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=825"}],"version-history":[{"count":2,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/825\/revisions"}],"predecessor-version":[{"id":828,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/825\/revisions\/828"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media\/826"}],"wp:attachment":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media?parent=825"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/categories?post=825"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/tags?post=825"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}