{"id":4815,"date":"2019-11-28T13:41:10","date_gmt":"2019-11-28T11:41:10","guid":{"rendered":"https:\/\/www.kaunokolegija.lt\/tf\/?p=4815"},"modified":"2019-11-29T07:26:05","modified_gmt":"2019-11-29T05:26:05","slug":"mitai-apie-miltus-pasakoja-technologiju-fakulteto-lektore-inga-pupeliene","status":"publish","type":"post","link":"https:\/\/www.kaunokolegija.lt\/tf\/mitai-apie-miltus-pasakoja-technologiju-fakulteto-lektore-inga-pupeliene\/","title":{"rendered":"Milt\u0173 \u012fvairov\u0117: pasakoja Technologij\u0173 fakulteto lektor\u0117 Inga Pupelien\u0117"},"content":{"rendered":"<p>Ramus sekmadienio rytas ne\u012fsivaizduojamas be blyn\u0173, sumu\u0161tinis \u2013 be duonos, \u0161vent\u0117 \u2013 be pyrago, itali\u0161ka virtuv\u0117 \u2013 be makaron\u0173. Visi \u0161ie ir kiti populiar\u016bs produktai ar patiekalai gaminami i\u0161 kasdien\u012f m\u016bs\u0173 racion\u0105 papildan\u010di\u0173 milt\u0173. J\u0173 esama \u012fvairi\u0173 r\u016b\u0161i\u0173 \u2013 kvietiniai, speltos, ruginiai, avi\u017e\u0173, mie\u017einiai, griki\u0173, kukur\u016bz\u0173 ir kt., \u2013 o apie j\u0173 savybes ir naud\u0105 laikra\u0161\u010diui \u201eKauno diena\u201c pasakoja Technologij\u0173 fakulteto lektor\u0117 Inga Pupelien\u0117.<\/p>\n<p>D\u0117stytoja teigia, kad kvietiniai miltai yra populiariausi tod\u0117l, kad juose gausu glitimo, kuris te\u0161lai suteikia klampum\u0105, tamprum\u0105, elastingum\u0105, kepiniams \u2013 purum\u0105. I. Pupelien\u0117 patikslina, kad kuo tvirtesnis glitimo tinklas, tuo tvirtesni ir produktai.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.kaunokolegija.lt\/kk_wp_content\/uploads\/sites\/7\/2019\/11\/baked-chef-cook-dough-784631.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-4816 alignright\" src=\"https:\/\/i0.wp.com\/www.kaunokolegija.lt\/kk_wp_content\/uploads\/sites\/7\/2019\/11\/baked-chef-cook-dough-784631.jpg?resize=400%2C225&#038;ssl=1\" alt=\"\" width=\"400\" height=\"225\" srcset=\"https:\/\/i0.wp.com\/www.kaunokolegija.lt\/kk_wp_content\/uploads\/sites\/7\/2019\/11\/baked-chef-cook-dough-784631.jpg?resize=400%2C225&amp;ssl=1 400w, https:\/\/i0.wp.com\/www.kaunokolegija.lt\/kk_wp_content\/uploads\/sites\/7\/2019\/11\/baked-chef-cook-dough-784631.jpg?resize=600%2C337&amp;ssl=1 600w, https:\/\/i0.wp.com\/www.kaunokolegija.lt\/kk_wp_content\/uploads\/sites\/7\/2019\/11\/baked-chef-cook-dough-784631.jpg?resize=768%2C432&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.kaunokolegija.lt\/kk_wp_content\/uploads\/sites\/7\/2019\/11\/baked-chef-cook-dough-784631.jpg?w=1492&amp;ssl=1 1492w, https:\/\/i0.wp.com\/www.kaunokolegija.lt\/kk_wp_content\/uploads\/sites\/7\/2019\/11\/baked-chef-cook-dough-784631.jpg?w=1280&amp;ssl=1 1280w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/a>Neretai daug klausim\u0173 kelia ant milt\u0173 pakelio esantis \u017eym\u0117jimas, kurio prasmes atskleid\u017eia Kauno kolegijos d\u0117stytoja: \u201eRaid\u0117mis (B, C, D, E, F) \u017eymimas glitimo kiekis. Plikytai, sluoksniuotai ar mielinei te\u0161lai reikia, kad glitimo kiekis b\u016bt\u0173 kuo didesnis. Tokiu atveju reik\u0117t\u0173 rinktis miltus, kurie pa\u017eym\u0117ti raide, esan\u010dia ar\u010diau ab\u0117c\u0117l\u0117s prad\u017eios, \u0161iuo atveju \u2013 C. Taip pat tokie miltai tinkami kold\u016bn\u0173, makaron\u0173 te\u0161lai, nes gaminiai bus tvirtesni, d\u017eiovinami makaronai ma\u017eiau trup\u0117s.\u201c Skai\u010dius (405, 550, 812, 1 050), anot I. Pupelien\u0117s, nurodo pelen\u0173 kiek\u012f (j\u0173 sud\u0117tyje yra mineralini\u0173 med\u017eiag\u0173) bei milt\u0173 spalv\u0105: \u201eKuo skai\u010dius ma\u017eesnis, tuo miltai bus baltesni, ta\u010diau ma\u017eiau vertingi. Kuo tamsesn\u0117 spalva \u2013 tuo daugiau miltuose mineralini\u0173, skaidulini\u0173 med\u017eiag\u0173.\u201c<\/p>\n<p>Sveikos mitybos entuziastams rekomenduojama rinktis viso gr\u016bdo miltus, nes, anot Technologij\u0173 fakulteto d\u0117stytojos, baltuose ir kuo smulkiau sumaltuose auk\u0161\u010diausios r\u016b\u0161ies kvietiniuose miltuose n\u0117ra pa\u010di\u0173 vertingiausi\u0173 gr\u016bdo dali\u0173. Kita vertus, gaminant visagr\u016bd\u017eius miltus, sumalami valyti sveiki gr\u016bdai su visomis s\u0117lenomis, kuriose gausu \u017emogaus organizmui reikaling\u0173 ferment\u0173, mikroelement\u0173, vitamin\u0173 ir beveik n\u0117ra so\u010di\u0173j\u0173 riebal\u0173. Priduriama, kad glitimo netoleruojantys \u017emon\u0117s i\u0161 savo mitybos neturi i\u0161trinti milt\u0173, nes glitimo neturi griki\u0173, ry\u017ei\u0173, \u017eirni\u0173, kukur\u016bz\u0173, bolivini\u0173 baland\u0173 miltai.<\/p>\n<p>Milt\u0173 \u012fvairov\u0117 ir siekis gyventi sveikai past\u016bm\u0117ja eksperimentuoti ir mai\u0161yti skirting\u0173 r\u016b\u0161i\u0173 miltus, ta\u010diau d\u0117stytoja atkreipia d\u0117mes\u012f, kad siekiant pagaminti kokybi\u0161k\u0105 produkt\u0105 reik\u0117t\u0173 \u017einoti konkre\u010dios milt\u0173 r\u016b\u0161ies savybes ir j\u0173 svarb\u0105 gaminyje.<\/p>\n<p>&nbsp;<\/p>\n<p>Daugiau apie miltus, j\u0173 r\u016b\u0161is, savybes ir \u012fvairialyp\u012f milt\u0173 \u012ftraukim\u0105 \u012f maitinim\u0105si <strong>skaitykite lapkri\u010dio 27 dienos laikra\u0161tyje \u201eKauno diena\u201c, 12\u201313 psl.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ramus sekmadienio rytas ne\u012fsivaizduojamas be blyn\u0173, sumu\u0161tinis \u2013 be duonos, \u0161vent\u0117 \u2013 be pyrago, itali\u0161ka virtuv\u0117 \u2013 be makaron\u0173. Visi \u0161ie ir kiti populiar\u016bs produktai ar patiekalai gaminami i\u0161 kasdien\u012f m\u016bs\u0173 racion\u0105 papildan\u010di\u0173 milt\u0173. J\u0173 esama \u012fvairi\u0173 r\u016b\u0161i\u0173 \u2013 kvietiniai, speltos, ruginiai, avi\u017e\u0173, mie\u017einiai, griki\u0173, kukur\u016bz\u0173 ir kt., \u2013 o apie j\u0173 savybes ir naud\u0105 [&hellip;]<\/p>\n","protected":false},"author":11,"featured_media":3728,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[68],"class_list":["post-4815","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-naujienos","tag-ziniasklaida"],"_links":{"self":[{"href":"https:\/\/www.kaunokolegija.lt\/tf\/wp-json\/wp\/v2\/posts\/4815","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kaunokolegija.lt\/tf\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kaunokolegija.lt\/tf\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kaunokolegija.lt\/tf\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kaunokolegija.lt\/tf\/wp-json\/wp\/v2\/comments?post=4815"}],"version-history":[{"count":2,"href":"https:\/\/www.kaunokolegija.lt\/tf\/wp-json\/wp\/v2\/posts\/4815\/revisions"}],"predecessor-version":[{"id":4821,"href":"https:\/\/www.kaunokolegija.lt\/tf\/wp-json\/wp\/v2\/posts\/4815\/revisions\/4821"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kaunokolegija.lt\/tf\/wp-json\/wp\/v2\/media\/3728"}],"wp:attachment":[{"href":"https:\/\/www.kaunokolegija.lt\/tf\/wp-json\/wp\/v2\/media?parent=4815"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kaunokolegija.lt\/tf\/wp-json\/wp\/v2\/categories?post=4815"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kaunokolegija.lt\/tf\/wp-json\/wp\/v2\/tags?post=4815"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}