{"id":445,"date":"2019-09-24T13:34:14","date_gmt":"2019-09-24T11:34:14","guid":{"rendered":"https:\/\/www.zavarka-lesaffre.com\/?page_id=445"},"modified":"2019-09-30T08:48:35","modified_gmt":"2019-09-30T06:48:35","slug":"concept-of-zavarka","status":"publish","type":"page","link":"https:\/\/www.zavarka-lesaffre.com\/cs\/concept-of-zavarka\/","title":{"rendered":"Koncept Zavarky"},"content":{"rendered":"
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Koncept Zavarky<\/span><\/h1>\n<\/div>\n\n\n
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Co je<\/span> Zavarka? <\/span><\/h2>\n

Zavarka je polotovar vyr\u00e1b\u011bn\u00fd v pek\u00e1rn\u00e1ch sm\u00edch\u00e1n\u00edm vrouc\u00ed vody s r\u016fzn\u00fdmi moukami a\u017e do bodu mazovat\u011bn\u00ed. V pr\u016fb\u011bhu tohoto procesu se uvol\u0148uj\u00ed dextriny a dal\u0161\u00ed jednoduch\u00e9 cukry, p\u0159i\u010dem\u017e tyto cukry hraj\u00ed d\u016fle\u017eitou roli p\u0159i zachov\u00e1n\u00ed del\u0161\u00ed \u010derstvosti pe\u010diva s vl\u00e1\u010dnou st\u0159\u00eddou.<\/p>\n

\u201eopravdov\u00e1 chu\u0165\u201c \u017eitn\u00e9ho pe\u010diva<\/strong>
\nTechnika spa\u0159en\u00e9 mouky poch\u00e1zej\u00edc\u00ed z Ruska pod n\u00e1zvem Zavarka se pou\u017e\u00edv\u00e1 ke zlep\u0161en\u00ed chuti, st\u0159\u00eddy a trvanlivosti pe\u010diva. Obvykle se pou\u017e\u00edv\u00e1 pro tmav\u00e9 \u017eitn\u00e9 chleby tradi\u010dn\u011b vyr\u00e1b\u011bn\u00e9 v Rusku, na Ukrajin\u011b a v pobaltsk\u00fdch zem\u00edch, kter\u00e9 obsahuj\u00ed minim\u00e1ln\u011b 60 % \u017eita. Zavarku lze pou\u017e\u00edt samostatn\u011b nebo jako p\u0159\u00edsadu ke zlep\u0161en\u00ed chuti a trvanlivosti pe\u010diva: \u010casto se v\u0161ak pou\u017e\u00edv\u00e1 jako z\u00e1klad pro okyselen\u00ed \u017eitn\u00fdch kvas\u016f nebo v kombinaci se zral\u00fdm kvasem.<\/p>\n<\/div><\/div>\n\n\n\n

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Technologie a p\u0159\u00edprava<\/span> Zavarky <\/span><\/h2>\n

Mouka obsahuje p\u0159ibli\u017en\u011b 70 % \u0161krobu. \u0160krob je hojn\u011b se vyskytuj\u00edc\u00ed polymern\u00ed sacharid, kter\u00fd se skl\u00e1d\u00e1 z velk\u00e9ho po\u010dtu gluk\u00f3zov\u00fdch jednotek spojen\u00fdch glykosidick\u00fdmi vazbami. \u0160krob je hlavn\u00edm zdrojem z\u00e1sobn\u00ed energie v obiln\u00fdch zrnech a tvo\u0159\u00ed asi 60\u201375 % hmotnosti zrn. Energetick\u00e1 pot\u0159eba sv\u011btov\u00e9 populace je ze 70-80 % pokryta \u0161krobem. D\u016fle\u017eitou roli hraje mnoho\u00fa\u010delov\u00e9 vyu\u017eit\u00ed \u0161krobu, zejm\u00e9na jako \u017eel\u00edruj\u00edc\u00ed, zahu\u0161\u0165ovac\u00ed, zvlh\u010duj\u00edc\u00ed, texturiza\u010dn\u00ed l\u00e1tka \u010di jako stabiliz\u00e1tor. \u0160krob se uplat\u0148uje i jako slo\u017eka pou\u017e\u00edvan\u00e1 proti st\u00e1rnut\u00ed pe\u010diva. Polymer \u0161krobu m\u016f\u017ee b\u00fdt \u0161t\u011bpen enzymy, jako je amyl\u00e1za, na men\u0161\u00ed kousky. \u03b2-1,4 vazby celul\u00f3zy v\u0161ak nejsou pro amyl\u00e1zu p\u0159\u00edstupn\u00e9. P\u016fsoben\u00edm vody a vysok\u00fdch teplot (60\u201380 \u00b0C) \u0161krob bobtn\u00e1 a ztr\u00e1c\u00ed svou semikrystalickou strukturu. Zavarka m\u00e1 jedine\u010dn\u00e9 vlastnosti d\u00edky sv\u00fdm p\u0159ed\u017eelatinovan\u00fdm vlastnostem, kter\u00e9 byly z\u00edsk\u00e1ny p\u016fsoben\u00edm tepla. T\u00edmto zpracov\u00e1n\u00edm se vytv\u00e1\u0159\u00ed vynikaj\u00edc\u00ed schopnost v\u00e1zat vodu a sladk\u00e1 chu\u0165.<\/p>\n

Zavarka je schopna zv\u00fd\u0161it trvanlivost chleba\u2026. Kone\u010dn\u00fdm v\u00fdsledkem uveden\u00fdch reakc\u00ed jsou oligo-cukry (maltosa, sachar\u00f3za), jako\u017e i jednoduch\u00e9 cukry (nap\u0159. gluk\u00f3za), kter\u00e9 se ze \u0161krobu uvol\u0148uj\u00ed. D\u00edky t\u00e9to reakci se Zavarka pod\u00edl\u00ed na zpo\u017ed\u011bn\u00ed retrogradace \u0161krobu (zn\u00e1m\u00e9 jako jedna z hlavn\u00edch p\u0159\u00ed\u010din st\u00e1rnut\u00ed chleba b\u011bhem n\u011bkolika dn\u016f skladov\u00e1n\u00ed), ale tak\u00e9 na p\u0159irozen\u011b sladk\u00e9 chuti chleba.<\/p>\n

 <\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n
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\n objevujte sami<\/span>
\n Vyberte si z jednoduch\u00fdch receptur, vyzkou\u0161ejte nov\u00e9 chut\u011b a tvary!<\/span>\n <\/div>\n <\/div>\n <\/div>\n \n <\/div> \t\t \n <\/div> \n <\/div>\n\n\n\n
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Zavarku lze pou\u017e\u00edt ke zpomalen\u00ed st\u00e1rnut\u00ed pe\u010diva. Zachov\u00e1n\u00ed m\u011bkkosti bylo ov\u011b\u0159eno s\u00e9ri\u00ed test\u016f za pou\u017eit\u00ed texturometru, kter\u00fd slou\u017e\u00ed k m\u011b\u0159en\u00ed odporu st\u0159\u00eddy.<\/p>\n<\/div>\n\n\n\n

<\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n
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Zavarka<\/span>
\nprodlu\u017euje trvanlivost pe\u010diva! <\/span><\/h2>\n

v\u00fdvoj tvrdosti b\u011bhem 6 dn\u016f<\/p>\n

 <\/p>\n<\/div>\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Zdroj: F. Delchambre et al.: Maturation of sourdough on saccharified scalded flour: what impact on fermentation, bread taste and shelf life?, 2015. Lesaffre Library.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"\"<\/figure><\/div>\n\n\n\n
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Podle t\u00e9to studie doch\u00e1z\u00ed p\u0159i pou\u017eit\u00ed v\u00fdrobku Inventis Zavarka (va\u0159en\u00e9 mouky a kvasu) k pozitivn\u00edmu vlivu na trvanlivost pe\u010diva. Pe\u010divo se Zavarkou je \u0161\u0165avnat\u011bj\u0161\u00ed a d\u00e9le \u010derstv\u00e9, proto\u017ee st\u0159\u00edda z\u016fst\u00e1v\u00e1 po 6 dobu dn\u016f pom\u011brn\u011b stabiln\u00ed.
<\/p>\n<\/div>\n\n\n\n

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Pe\u010divo se Zavarkou je pru\u017en\u011bj\u0161\u00ed a vlh\u010d\u00ed na dotek v porovn\u00e1n\u00ed s pe\u010divem bez va\u0159en\u00e9 mouky a kvasu.<\/p>\n\n\n

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Zavarka V\u00fdhody<\/a><\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

Zavarku lze pou\u017e\u00edt ke zpomalen\u00ed st\u00e1rnut\u00ed pe\u010diva. Zachov\u00e1n\u00ed m\u011bkkosti bylo ov\u011b\u0159eno s\u00e9ri\u00ed test\u016f za pou\u017eit\u00ed texturometru, kter\u00fd slou\u017e\u00ed k m\u011b\u0159en\u00ed odporu st\u0159\u00eddy. Zdroj: F. Delchambre et al.: Maturation of sourdough on saccharified scalded flour: what impact on fermentation, bread taste and shelf life?, 2015. Lesaffre Library. Podle t\u00e9to studie doch\u00e1z\u00ed p\u0159i pou\u017eit\u00ed v\u00fdrobku Inventis Zavarka […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":30,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"acf":[],"yoast_head":"\nKoncept Zavarky - Zavarka<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zavarka-lesaffre.com\/cs\/concept-of-zavarka\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Koncept Zavarky - Zavarka\" \/>\n<meta property=\"og:description\" content=\"Zavarku lze pou\u017e\u00edt ke zpomalen\u00ed st\u00e1rnut\u00ed pe\u010diva. 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