[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.terosat.cz\/kvaskove-vs-bile-pecivo\/#Article","mainEntityOfPage":"https:\/\/www.terosat.cz\/kvaskove-vs-bile-pecivo\/","headline":"Kv\u00e1skov\u00e9 vs. b\u00edl\u00e9 pe\u010divo","name":"Kv\u00e1skov\u00e9 vs. b\u00edl\u00e9 pe\u010divo","description":"B\u00edl\u00e9 pe\u010divo v\u00a0dne\u0161n\u00ed dob\u011b pat\u0159\u00ed mezi takzvan\u00fd b\u00edl\u00fd jed \u2013 obsahuje b\u00edlou mouku, cukr a zv\u00fd\u0161enou d\u00e1vku soli (t\u00e9m\u011b\u0159 1 g na 100 g). Hlavn\u00edm probl\u00e9mem jsou izolovan\u00e9 l\u00e1tky z\u00a0p\u0161eni\u010dn\u00e9ho zrna. B\u00edl\u00e1 mouka se skl\u00e1d\u00e1 p\u0159ev\u00e1\u017en\u00e9 ze sacharid\u016f a proteinu zvan\u00e9ho lepek. Zm\u00edn\u011bn\u00e9 sacharidy jsou jen o n\u011bco komplikovan\u011bj\u0161\u00ed l\u00e1tky (pokud v\u016fbec), ne\u017e je cukr […]","datePublished":"2019-08-07","dateModified":"2019-08-07","author":{"@type":"Person","@id":"https:\/\/www.terosat.cz\/author\/#Person","name":"","url":"https:\/\/www.terosat.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/0c97be8873d84c78e7a3da39294dc9e209ea44cdddcf1d79ac5ad761aa3cfc7f?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/0c97be8873d84c78e7a3da39294dc9e209ea44cdddcf1d79ac5ad761aa3cfc7f?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"terosat.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.terosat.cz\/wp-content\/uploads\/img_a351655_w2669_t1566133285.jpg","url":"https:\/\/www.terosat.cz\/wp-content\/uploads\/img_a351655_w2669_t1566133285.jpg","height":0,"width":0},"url":"https:\/\/www.terosat.cz\/kvaskove-vs-bile-pecivo\/","wordCount":431,"articleBody":"B\u00edl\u00e9 pe\u010divo v\u00a0dne\u0161n\u00ed dob\u011b pat\u0159\u00ed mezi takzvan\u00fd b\u00edl\u00fd jed \u2013 obsahuje b\u00edlou mouku, cukr a zv\u00fd\u0161enou d\u00e1vku soli (t\u00e9m\u011b\u0159 1 g na 100 g). Hlavn\u00edm probl\u00e9mem jsou izolovan\u00e9 l\u00e1tky z\u00a0p\u0161eni\u010dn\u00e9ho zrna. B\u00edl\u00e1 mouka se skl\u00e1d\u00e1 p\u0159ev\u00e1\u017en\u00e9 ze sacharid\u016f a proteinu zvan\u00e9ho lepek. Zm\u00edn\u011bn\u00e9 sacharidy jsou jen o n\u011bco komplikovan\u011bj\u0161\u00ed l\u00e1tky (pokud v\u016fbec), ne\u017e je cukr a t\u011blo je zvl\u00e1dne rychle metabolizovat. Proto m\u00e1 b\u00edl\u00e9 pe\u010divo tak vysok\u00fd glykemick\u00fd index. \u00a0Nem\u00e1me vyhr\u00e1no ale ani pokud koup\u00edme chleba s\u00a0ozna\u010den\u00edm tmav\u00fd, v\u00edcezrnn\u00fd nebo cere\u00e1ln\u00ed, o kter\u00e9m si mysl\u00edme, \u017ee je celozrnn\u00fd. V\u00fdrobci toti\u017e dost \u010dasto ve snaze zaujmout \u0161ir\u0161\u00ed sortu lid\u00ed v\u00fdrobky p\u0159ibarvuj\u00ed karamelem nebo pra\u017een\u00fdmi zrny.\tOproti tomu kv\u00e1skov\u00e9 pe\u010divo se p\u0159ipravuje p\u0159ev\u00e1\u017en\u011b z\u00a0\u017eitn\u00e9 mouky nebo z\u00a0r\u016fzn\u00fdch kombinac\u00ed \u017eitn\u00e9 a b\u00edl\u00e9 nebo jin\u00fdch muk. P\u0159i kynut\u00ed s kv\u00e1skem (obvykle 12 a v\u00edce hodin) doch\u00e1z\u00ed k\u00a0fermentaci mouky a p\u0159em\u011bn\u011b jej\u00ed struktury oproti kynut\u00ed s\u00a0dro\u017ed\u00edm, kter\u00e9 trv\u00e1 hodinu a\u017e dv\u011b.\u00a0 Modern\u00ed pe\u010den\u00ed je pom\u011brn\u011b mlad\u00e9 \u2013 ned\u00e1vno oslavilo 100 let, zat\u00edmco tento zp\u016fsob p\u0159\u00edpravy je star\u00fd u\u017e n\u011bkolik tis\u00edc let. \tLid\u00e9 si od n\u011bj slibuj\u00ed\u2026\t\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Del\u0161\u00ed trvanlivost \tChleba nem\u00e1 tolik tendenci plesniv\u011bt, naopak sp\u00ed\u0161e tvrdne a pr\u00fd vydr\u017e\u00ed a\u017e 14 dn\u016f. \t\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ni\u017e\u0161\u00ed glykemick\u00fd index\tJi\u017e n\u011bkolik nez\u00e1visl\u00fdch studi\u00ed potvrdilo, \u017ee m\u00e1 ni\u017e\u0161\u00ed glykemick\u00fd index, proto se hod\u00ed pro diabetiky. Nav\u00edc pokud si jej d\u00e1me na sn\u00eddani, cukr se n\u00e1m do krve uvol\u0148uje pomaleji a nem\u00e1me tak rychle znovu hlad.\t\t\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Snadn\u011bj\u0161\u00ed p\u0159\u00edstup k\u00a0\u017eivin\u00e1m v\u00a0celozrnn\u00e9m pe\u010divu \tNejv\u011bt\u0161\u00edm probl\u00e9mem v\u00a0t\u00e9to oblasti je kyselina fytov\u00e1. Jedn\u00e1 se o antinutri\u010dn\u00ed l\u00e1tku, kter\u00e1 tvo\u0159\u00ed komplexy s\u00a0miner\u00e1ln\u00edmi l\u00e1tkami jako jsou v\u00e1pn\u00edk nebo ho\u0159\u010d\u00edk, a sni\u017euje tak jejich biologickou aktivitu. Ni\u017e\u0161\u00ed pH p\u0159i kva\u0161en\u00ed by v\u0161ak mohlo m\u00edt na starosti jej\u00ed rozklad. \tKv\u00e1skov\u00fd v\u0161ak nemus\u00ed b\u00fdt pouze chl\u00e9b! M\u016f\u017eete si z\u00a0kv\u00e1sku up\u00e9ct:\t\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 V\u0161echny mo\u017en\u00e9 druhy pe\u010diva od housek a rohl\u00edk\u016f a\u017e po veky a bagety\t\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pizzu\t\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sladk\u00e9 \u2013 loup\u00e1ky, kol\u00e1\u010de, buchty i mazanec nebo v\u00e1no\u010dku\tTak s\u00a0chut\u00ed do toho!\t\u00a0                                                                                                                                                                                                                                                                                                                                                                                        4.5\/5 - (2 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Kv\u00e1skov\u00e9 vs. b\u00edl\u00e9 pe\u010divo","item":"https:\/\/www.terosat.cz\/kvaskove-vs-bile-pecivo\/#breadcrumbitem"}]}]