{"id":1233,"date":"2023-04-04T18:01:17","date_gmt":"2023-04-04T17:01:17","guid":{"rendered":"https:\/\/recipes.specialingredientseurope.com\/?p=1233"},"modified":"2023-04-04T18:01:18","modified_gmt":"2023-04-04T17:01:18","slug":"profesionalni-pouziti-xanthanove-gumy-v-kuchyni-komplexni-pruvodce","status":"publish","type":"post","link":"https:\/\/recipes.specialingredientseurope.com\/cz\/professional-use-of-xanthan-gum-in-the-kitchen-a-comprehensive-guide\/","title":{"rendered":"Profesion\u00e1ln\u00ed pou\u017eit\u00ed xanthanov\u00e9 gumy v kuchyni: Komplexn\u00ed pr\u016fvodce"},"content":{"rendered":"

Xanthanov\u00e1 guma<\/a> je v\u0161estrann\u00e1 p\u0159\u00edsada, kter\u00e1 se stala nepostradatelnou v profesion\u00e1ln\u00edch kuchyn\u00edch po cel\u00e9m sv\u011bt\u011b. Toto siln\u00e9 zahu\u0161\u0165ovac\u00ed, stabiliza\u010dn\u00ed a \u017eel\u00edruj\u00edc\u00ed \u010dinidlo nab\u00edz\u00ed \u010detn\u00e9 v\u00fdhody, od zlep\u0161en\u00ed textury a trvanlivosti a\u017e po zv\u00fd\u0161en\u00ed kvality r\u016fzn\u00fdch peka\u0159sk\u00fdch syst\u00e9m\u016f. V tomto p\u0159\u00edsp\u011bvku na blogu v\u00e1m poskytneme komplexn\u00ed tabulky podrobn\u011b popisuj\u00edc\u00ed spr\u00e1vn\u00e9 pou\u017eit\u00ed xanthanov\u00e9 gumy v profesion\u00e1ln\u00ed kuchyni, v\u010detn\u011b informac\u00ed o d\u00e1vkov\u00e1n\u00ed, pom\u011bru a teplot\u011b. Poj\u010fme se pono\u0159it!<\/p>\n\n\n\n

Tabulka 1: Pou\u017eit\u00ed xanthanov\u00e9 gumy pro r\u016fzn\u00e9 funkce<\/strong><\/p>\n\n\n\n

Funkce<\/th>D\u00e1vkov\u00e1n\u00ed<\/th>Pom\u011br<\/th>Teplota<\/th><\/tr><\/thead>
Zahu\u0161\u0165ovadlo<\/td>0.1% – 1%<\/td>1:100 – 1:1<\/td>\u0160irok\u00fd rozsah<\/td><\/tr>
Stabiliza\u010dn\u00ed prost\u0159edek<\/td>0.1% – 0.5%<\/td>1:100 – 1:2<\/td>\u0160irok\u00fd rozsah<\/td><\/tr>
Geluj\u00edc\u00ed \u010dinidlo<\/td>0.5% – 1.5%<\/td>1:2 – 3:2<\/td>\u0160irok\u00fd rozsah<\/td><\/tr>
Zlep\u0161ov\u00e1k t\u011bsta<\/td>0.2% – 0.5%<\/td>1:100 – 1:1<\/td>Pokojov\u00e1 teplota<\/td><\/tr>
Texturiz\u00e1tor<\/td>0.1% – 1.5%<\/td>1:100 – 3:2<\/td>\u0160irok\u00fd rozsah<\/td><\/tr>
Prodlu\u017eova\u010d trvanlivosti<\/td>0.1% – 1%<\/td>1:100 – 1:1<\/td>\u0160irok\u00fd rozsah<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Tabulka 2: Pou\u017eit\u00ed xanthanov\u00e9 gumy v peka\u0159sk\u00fdch syst\u00e9mech<\/strong><\/p>\n\n\n\n

Peka\u0159sk\u00fd syst\u00e9m<\/th>D\u00e1vkov\u00e1n\u00ed<\/th>Pom\u011br<\/th>Teplota<\/th>Vliv na syst\u00e9m<\/th><\/tr><\/thead>
Mokr\u00e1 t\u011bsta<\/td>0.2% – 0.5%<\/td>1:100 – 1:1<\/td>Pokojov\u00e1 teplota<\/td>Vylep\u0161en\u00e1 stabilita, sn\u00ed\u017een\u00fd pl\u00e1\u010d a lep\u0161\u00ed struktura<\/td><\/tr>
T\u011bsto na pala\u010dinky<\/td>0.1% – 0.3%<\/td>1:100 – 1:3<\/td>Pokojov\u00e1 teplota<\/td>Vylep\u0161en\u00e1 tlou\u0161\u0165ka, rovnom\u011brn\u00e9 va\u0159en\u00ed a lep\u0161\u00ed textura<\/td><\/tr>
Pe\u010den\u00e9 dobroty<\/td>0.2% – 0.5%<\/td>1:100 – 1:1<\/td>Pokojov\u00e1 teplota<\/td>Vylep\u0161en\u00fd objem, struktura st\u0159\u00eddky a vlhkost<\/td><\/tr>
Chlazen\u00e9 t\u011bsto<\/td>0.2% – 0.5%<\/td>1:100 – 1:1<\/td>Studen\u00e9 \u00falo\u017ei\u0161t\u011b<\/td>Zv\u00fd\u0161en\u00e1 elasticita, zlep\u0161en\u00e1 textura a del\u0161\u00ed \u017eivotnost<\/td><\/tr>
N\u00e1pl\u0148 do kol\u00e1\u010d\u016f nebo pe\u010diva<\/td>0.1% – 1%<\/td>1:100 – 1:1<\/td>\u0160irok\u00fd rozsah<\/td>Vylep\u0161en\u00e1 stabilita, sn\u00ed\u017een\u00e9 st\u00e9k\u00e1n\u00ed a lep\u0161\u00ed tlou\u0161\u0165ka<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Funkce a chemick\u00e9 reakce xanthanov\u00e9 gumy p\u0159i v\u00fdrob\u011b potravin:<\/h2>\n\n\n\n

Xanthanov\u00e1 guma je vysokomolekul\u00e1rn\u00ed polysacharid produkovan\u00fd fermentac\u00ed cukr\u016f bakteri\u00ed Xanthomonas campestris. Jeho jedine\u010dn\u00e1 struktura, obsahuj\u00edc\u00ed celul\u00f3zov\u00fd hlavn\u00ed \u0159et\u011bzec a trisacharidov\u00e9 postrann\u00ed \u0159et\u011bzce, prop\u016fj\u010duje jeho charakteristick\u00e9 vlastnosti. Hydrofiln\u00ed postrann\u00ed \u0159et\u011bzce interaguj\u00ed s molekulami vody a vytv\u00e1\u0159ej\u00ed trojrozm\u011brnou s\u00ed\u0165, kter\u00e1 zachycuje vodu a vytv\u00e1\u0159\u00ed gelovitou konzistenci. Tato interakce je zodpov\u011bdn\u00e1 za zahu\u0161\u0165ov\u00e1n\u00ed, stabilizaci a geluj\u00edc\u00ed vlastnosti xanthanov\u00e9 gumy.<\/p>\n\n\n\n

\u00da\u010dinnost xanthanov\u00e9 gumy jako zahu\u0161\u0165ovadla je zp\u016fsobena jej\u00ed vysokou viskozitou p\u0159i n\u00edzk\u00fdch koncentrac\u00edch. Chov\u00e1n\u00ed xanthanov\u00e9 gumy p\u0159i zten\u010dov\u00e1n\u00ed st\u0159ihem j\u00ed umo\u017e\u0148uje udr\u017eovat stabilitu v \u0161irok\u00e9m rozsahu teplot a \u00farovn\u00ed pH, tak\u017ee je vhodn\u00e1 pro r\u016fzn\u00e9 aplikace.<\/p>\n\n\n\n

Kombinace xanthanov\u00e9 gumy s dal\u0161\u00edmi slo\u017ekami molekul\u00e1rn\u00ed gastronomie:<\/h2>\n\n\n\n
    \n
  1. Xanthanov\u00e1 guma a agar-agar:<\/strong><\/li>\n<\/ol>\n\n\n\n

    Agar-Agar je \u017eel\u00edruj\u00edc\u00ed l\u00e1tka z\u00edskan\u00e1 z \u010derven\u00fdch \u0159as. Kombinace xanthanov\u00e9 gumy s agarem a agarem m\u016f\u017ee vytvo\u0159it jedine\u010dn\u00e9 textury v receptech, jako jsou tekut\u00e9 gely. Tyto gely maj\u00ed hladkou, kr\u00e9movou konzistenci, kterou lze pou\u017e\u00edt na om\u00e1\u010dky, dresinky nebo t\u0159eba dezerty. Pro vytvo\u0159en\u00ed tekut\u00e9ho gelu pou\u017eijte pom\u011br 0,8% agar-agar a 0,2% xanthanov\u00e9 gumy, zah\u0159ejte sm\u011bs, aby se agar-agar rozpustil, a pot\u00e9 ji ochla\u010fte, aby ztuhla.<\/p>\n\n\n\n

      \n
    1. Xanthanov\u00e1 guma a guma ze svatoj\u00e1nsk\u00e9ho chleba:<\/strong><\/li>\n<\/ol>\n\n\n\n

      Locust Bean Gum je zahu\u0161\u0165uj\u00edc\u00ed a \u017eel\u00edruj\u00edc\u00ed l\u00e1tka z\u00edskan\u00e1 ze semen rohovn\u00edku. V kombinaci s xanthanovou gumou tvo\u0159\u00ed synergick\u00fd gel se zlep\u0161enou elasticitou a texturou. Tato kombinace je zvl\u00e1\u0161t\u011b u\u017eite\u010dn\u00e1 ve zmrzlin\u00e1ch, kde ob\u011b gumy spolupracuj\u00ed, aby zabr\u00e1nily tvorb\u011b ledov\u00fdch krystalk\u016f, co\u017e m\u00e1 za n\u00e1sledek hlad\u0161\u00ed texturu. Do zmrzlinov\u00e9ho z\u00e1kladu pou\u017eijte pom\u011br 0,1% xanthanov\u00e9 gumy a 0,2% Locust Bean Gum.<\/p>\n\n\n\n

        \n
      1. Xanthanov\u00e1 a guarov\u00e1 guma:<\/strong><\/li>\n<\/ol>\n\n\n\n

        Guarov\u00e1 guma je zahu\u0161\u0165ovadlo a stabiliza\u010dn\u00ed \u010dinidlo z\u00edskan\u00e9 ze semen rostliny guar. V kombinaci s xanthanovou gumou m\u016f\u017ee produkovat synergick\u00fd efekt, kter\u00fd zvy\u0161uje zahu\u0161\u0165ovac\u00ed a stabiliza\u010dn\u00ed vlastnosti obou d\u00e1sn\u00ed. Tato kombinace je zvl\u00e1\u0161t\u011b u\u017eite\u010dn\u00e1 p\u0159i bezlepkov\u00e9m pe\u010den\u00ed, kde pom\u00e1h\u00e1 zlep\u0161it pru\u017enost a strukturu t\u011bsta. Zkuste ve sv\u00fdch receptech na bezlepkov\u00fd chl\u00e9b pou\u017e\u00edt pom\u011br 0,3% xanthanov\u00e9 gumy a 0,3% Guarov\u00e9 gumy.<\/p>\n\n\n\n

        J\u00edt na to!<\/h2>\n\n\n\n

        Pochopen\u00ed profesion\u00e1ln\u00edho pou\u017eit\u00ed xanthanov\u00e9 gumy v kuchyni je kl\u00ed\u010dov\u00e9 pro kucha\u0159e, kte\u0159\u00ed cht\u011bj\u00ed vytv\u00e1\u0159et kulin\u00e1\u0159sk\u00e9 mistrovsk\u00e9 kousky s vylep\u0161enou texturou, stabilitou a trvanlivost\u00ed. Odkazem na tabulky uveden\u00e9 v tomto p\u0159\u00edsp\u011bvku na blogu budete m\u00edt v\u0161echny informace, kter\u00e9 pot\u0159ebujete k vyu\u017eit\u00ed pln\u00e9ho potenci\u00e1lu t\u00e9to v\u0161estrann\u00e9 p\u0159\u00edsady. A\u0165 u\u017e pracujete s t\u011bstem, t\u011bstem nebo n\u00e1pln\u00ed, Xanthan Gum m\u016f\u017ee vylep\u0161it va\u0161e v\u00fdtvory a pozvednout va\u0161i kulin\u00e1\u0159skou hru. Vesel\u00e9 va\u0159en\u00ed!<\/p>","protected":false},"excerpt":{"rendered":"

        Xanthan Gum je v\u0161estrann\u00e1 slo\u017eka, kter\u00e1 se stala nepostradatelnou v profesion\u00e1ln\u00edch kuchyn\u00edch po cel\u00e9m sv\u011bt\u011b. Toto siln\u00e9 zahu\u0161\u0165ovac\u00ed, stabiliza\u010dn\u00ed a \u017eel\u00edruj\u00edc\u00ed \u010dinidlo nab\u00edz\u00ed \u010detn\u00e9 v\u00fdhody, od zlep\u0161en\u00ed textury a trvanlivosti a\u017e po zv\u00fd\u0161en\u00ed kvality r\u016fzn\u00fdch peka\u0159sk\u00fdch syst\u00e9m\u016f. V tomto p\u0159\u00edsp\u011bvku na blogu v\u00e1m poskytneme komplexn\u00ed tabulky podrobn\u011b popisuj\u00edc\u00ed spr\u00e1vn\u00e9 pou\u017eit\u00ed xanthanov\u00e9 gumy\u2026 <\/p>\n

        P\u0159e\u010dt\u011bte si v\u00edce<\/a><\/p>","protected":false},"author":2,"featured_media":1234,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","wpupg_custom_link":[],"wpupg_custom_link_behaviour":[],"wpupg_custom_link_nofollow":[],"wpupg_custom_image":[],"wpupg_custom_image_id":[],"footnotes":""},"categories":[181,1],"tags":[231,232,230],"class_list":["post-1233","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-gelling","tag-xantaan","tag-xantaangom","tag-xanthan-gum","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-50","no-featured-image-padding"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t