{"id":12440,"date":"2025-06-23T18:13:47","date_gmt":"2025-06-23T16:13:47","guid":{"rendered":"https:\/\/glutenlight.eu\/?p=12440"},"modified":"2025-06-24T08:48:37","modified_gmt":"2025-06-24T06:48:37","slug":"test-pane-con-farina-di-grano-monococco","status":"publish","type":"post","link":"https:\/\/glutenlight.eu\/?p=12440","title":{"rendered":"Test pane con farina di grano monococco"},"content":{"rendered":"

Nuova tecnica<\/strong><\/p>\n

Modalit\u00e0:
\n1 \u2013 pesare 900 gr. farina monococco integrale,
\n2 \u2013 passare tutta la farina al setaccio 600 micron: escono circa 45 gr. di crusca e 855 di farina setacciata,
\n3- pesare 500gr. farina setacciata per impasto finale
\n4 \u2013 il preimpasto sar\u00e0 composto da 355 gr. di farina setacciata e 45gr. di crusca =400gr. in totale
\nIn pratica abbiamo spostato un po’ di crusca dalla farina per l’impasto finale in quella del preimpasto.<\/p>\n

Il procedimento \u00e8 sempre lo stesso ma semplificato:
\n1 fase: preimpasto con LiCoLi (realizzato con sola farina di grano monococco)+ acqua + Lievito di birra (1 gr. su 400gr. di farina) messo a fermentare per 12 ore a 18 gradi;
\n2 fase impasto totale: preimpasto + resto farina (500gr.) + acqua + lievito di birra (2 gr. su 500gr. Farina) + olio extravergine di oliva + malto d’orzo + acqua. Il tutto lavorato con planetaria e messo a lievitare. Tempo totale circa 18 ore.
\n3 fase cottura.<\/p>\n

Ho utilizzato questa tecnica con grano Russello integrale con sorprendente risultato. Il risultato con il grano monococco \u00e8 superlativo.
\nQuesta scelta deriva da ricerche riguardanti le caratteristiche della fermentazione della crusca che \u201cAfter fermentation, bran exhibits improved chemical composition and nutritional value. The process reduces antinutritional components while enriching the bran with beneficial compounds like amino acids and probiotics. Fermentation has been an effective way to degrade cell wall fiber, thereby improving nutrition and quality of wholegrain or bran-rich food products.\u201d
\nFoto:
\n1 \u2013 impasto pronto per il forno<\/p>\n

\"\"<\/p>\n

2 \u2013 filone pronto<\/p>\n

\"\"<\/p>\n

4 \u2013 sezione verticale<\/p>\n

\"\"<\/p>\n

6 \u2013 fetta per controllo Texture<\/p>\n

\"\"<\/p>\n

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

Nuova tecnica Modalit\u00e0: 1 \u2013 pesare 900 gr. farina monococco integrale, 2 \u2013 passare tutta la farina al setaccio 600 micron: escono circa 45 gr. di crusca e 855 di farina setacciata, 3- pesare 500gr. farina setacciata per impasto finale 4 \u2013 il preimpasto sar\u00e0 composto da 355 gr. di farina setacciata e 45gr. di […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[71],"tags":[1903,197,1901],"class_list":["post-12440","post","type-post","status-publish","format-standard","hentry","category-articoli","tag-fermentazione-crusca","tag-grano-monococco","tag-licoli-monococco"],"yoast_head":"\nTest pane con farina di grano monococco - Glutenlight<\/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:\/\/glutenlight.eu\/?p=12440\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Test pane con farina di grano monococco - Glutenlight\" \/>\n<meta property=\"og:description\" content=\"Nuova tecnica Modalit\u00e0: 1 \u2013 pesare 900 gr. farina monococco integrale, 2 \u2013 passare tutta la farina al setaccio 600 micron: escono circa 45 gr. di crusca e 855 di farina setacciata, 3- pesare 500gr. farina setacciata per impasto finale 4 \u2013 il preimpasto sar\u00e0 composto da 355 gr. di farina setacciata e 45gr. di […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/glutenlight.eu\/?p=12440\" \/>\n<meta property=\"og:site_name\" content=\"Glutenlight\" \/>\n<meta property=\"article:published_time\" content=\"2025-06-23T16:13:47+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-06-24T06:48:37+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/glutenlight.eu\/wp-content\/uploads\/2025\/06\/1-Pane-del-21-06-2025-Monococco-nuovo-test.jpg\" \/>\n<meta name=\"author\" content=\"luciano\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"luciano\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuto\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/glutenlight.eu\/?p=12440#article\",\"isPartOf\":{\"@id\":\"https:\/\/glutenlight.eu\/?p=12440\"},\"author\":{\"name\":\"luciano\",\"@id\":\"https:\/\/glutenlight.eu\/#\/schema\/person\/ce85ed8d5ff511199b9e80b95af8990d\"},\"headline\":\"Test pane con farina di grano monococco\",\"datePublished\":\"2025-06-23T16:13:47+00:00\",\"dateModified\":\"2025-06-24T06:48:37+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/glutenlight.eu\/?p=12440\"},\"wordCount\":238,\"publisher\":{\"@id\":\"https:\/\/glutenlight.eu\/#organization\"},\"image\":{\"@id\":\"https:\/\/glutenlight.eu\/?p=12440#primaryimage\"},\"thumbnailUrl\":\"https:\/\/glutenlight.eu\/wp-content\/uploads\/2025\/06\/1-Pane-del-21-06-2025-Monococco-nuovo-test.jpg\",\"keywords\":[\"Fermentazione crusca\",\"grano monococco\",\"LiCoLi monococco\"],\"articleSection\":[\"Articoli\"],\"inLanguage\":\"it-IT\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/glutenlight.eu\/?p=12440\",\"url\":\"https:\/\/glutenlight.eu\/?p=12440\",\"name\":\"Test pane con farina di grano monococco - 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