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SR
IZBOR SASTOJAKA ZA HLEB
Kvasac: hleb se priprema korišćenjem pekarskog kvasca. Ta vrsta
kvasca se prodaje u nekoliko oblika: kocke komprimovanog kvasca,
aktivni suvi kvasac koji treba rehidrirati ili suvi instant kvasac. Kvasac se
prodaje u supermarketima (odeli pekare ili sveže hrane) ili ga možete
kupiti u pekari.
Kvasac može da se stavi direktno u kalup za hleb zajedno sa drugim
sastojcima ili u dozator za kvasac (samo instant suvi kvasac). Ipak,
preporučljivo je dobro izmrviti svež kvasac među prstima da bi se olakšala
njegova disperzija.
Pridržavajte se preporučenih količina (pogledajte tabelu jednakih
vrednosti u nastavku).
Jednake vrednosti količine/težine suvog kvasca i svežeg kvasca:
Suvi kvasac (mk) 1 1,5 2 2,5 3 3,5 4 4,5 5
Svež kvasac (g) 9 13 18 22 25 31 36 40 45
Brašno: preporučuje se brašno tipa T55 ako u receptu nije drugačije
navedeno. Kada koristite mešavine posebnih tipova brašna za hleb,
brioš ili mlečni hleb, nemojte da prekoračujete ukupnu količinu od
750 g testa (brašno + voda).
U zavisnosti od kvaliteta brašna i rezultati pravljenja hleba mogu da budu
promenjivi.
Držite brašno u hermetički zatvorenoj posudi, jer brašno reaguje na
promene u klimatskim uslovima (vlaga). Dodavanjem ovasa, mekinja,
pšeničnih klica, raži ili celih zrna u testo za hleb, dobija se gušći i manje
prozračan hleb.
Što se više brašna bazira na celim zrnima, tj. sadrži deo spoljašnjih
slojeva pšeničnog zrna (T> 55), to će testo manje da naraste i hleb će
da bude gušći.
Komercijalno su dostupne i gotove mešavine za hleb. Pogledajte
preporuke proizvođača za upotrebu tih proizvoda.
Bezglutensko brašno: korišćenje velikih količina ovih vrsta brašna
za pripremu hleba zahteva korišćenje programa za bezglutenski
hleb. Postoji velik broj vrsta brašna koje ne sadrže gluten. Najpoznatije su
brašno od heljde, pirinčano brašno (bilo belo ili integralno zrno), brašno
PODACI O SASTOJCIMA
117


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