{"id":2956,"date":"2024-12-17T19:46:52","date_gmt":"2024-12-17T18:46:52","guid":{"rendered":"https:\/\/agora.xtec.cat\/insbosc\/?p=2956"},"modified":"2024-12-17T19:46:52","modified_gmt":"2024-12-17T18:46:52","slug":"la-ciencia-del-pa","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/insbosc\/eso\/eso-1\/la-ciencia-del-pa\/","title":{"rendered":"La ci\u00e8ncia del pa"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">La segona setmana de desembre l\u2019alumnat de 1r B va fer un taller d\u2019elaboraci\u00f3 de pa amb l\u2019ajut de la senyora Liz Ter\u00e1n, mare d\u2019en Luis.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><a href=\"https:\/\/agora.xtec.cat\/insbosc\/wp-content\/uploads\/usu2624\/2024\/12\/Horizon.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-2958\" src=\"https:\/\/agora.xtec.cat\/insbosc\/wp-content\/uploads\/usu2624\/2024\/12\/Horizon-300x201.png\" alt=\"\" width=\"300\" height=\"201\" srcset=\"https:\/\/agora.xtec.cat\/insbosc\/wp-content\/uploads\/usu2624\/2024\/12\/Horizon-300x201.png 300w, https:\/\/agora.xtec.cat\/insbosc\/wp-content\/uploads\/usu2624\/2024\/12\/Horizon.png 750w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>Al taller es va explicar que cada vegada \u00e9s m\u00e9s habitual consumir pa elaborat amb massa mare. Per\u00f2, qu\u00e8 \u00e9s exactament la massa mare? La massa mare no \u00e9s altra cosa que aigua i farina. Una mescla en la qual es propicia la reproducci\u00f3 dels bacteris i llevats (fongs unicel\u00b7lulars) que es troben de manera natural en la farina o en l\u2019ambient.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><a href=\"https:\/\/agora.xtec.cat\/insbosc\/wp-content\/uploads\/usu2624\/2024\/12\/MasterChef.png\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-2959 alignleft\" src=\"https:\/\/agora.xtec.cat\/insbosc\/wp-content\/uploads\/usu2624\/2024\/12\/MasterChef-227x300.png\" alt=\"\" width=\"227\" height=\"300\" srcset=\"https:\/\/agora.xtec.cat\/insbosc\/wp-content\/uploads\/usu2624\/2024\/12\/MasterChef-227x300.png 227w, https:\/\/agora.xtec.cat\/insbosc\/wp-content\/uploads\/usu2624\/2024\/12\/MasterChef.png 446w\" sizes=\"auto, (max-width: 227px) 100vw, 227px\" \/><\/a>Aquesta massa la guardem a la nevera, ja que s\u00f3n resistents a les baixes temperatures i les podem alimentar amb farina i aigua. Algunes poden tenir m\u00e9s de cent anys!\u00a0<\/span><span style=\"font-weight: 400;\">Aquests microorganismes s\u2019encarreguen de produir el CO<\/span><span style=\"font-weight: 400;\">2<\/span><span style=\"font-weight: 400;\"> que far\u00e0 pujar la massa.<\/span><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Despr\u00e8s d\u2019afegir la massa mare a la farina de blat, l\u2019aigua i la sal, alguns alumnes van procedir a\u00a0 amassar la farina. Es van fer dues boles per tal de comparar la que tenia massa mare i la que s\u2019havia afegit llevat industrial. El pa fet amb masse mare \u00e9s m\u00e9s cruixent i flonjo i pot durar fins a dues setmanes.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">L\u2019amassat \u00e9s molt important, per tal d\u2019aconseguir una massa m\u00e9s el\u00e0stica i esponjosa. La deixem reposar com a m\u00ednim dues hores i a continuaci\u00f3 la posem al forn. El calor del forn fa que morin els llevats i bacteris, quedi l\u2019escor\u00e7a cruixent i el centre molt esponj\u00f3s.<\/span><\/p>\n<p><a href=\"https:\/\/agora.xtec.cat\/insbosc\/wp-content\/uploads\/usu2624\/2024\/12\/Workin.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-2960\" src=\"https:\/\/agora.xtec.cat\/insbosc\/wp-content\/uploads\/usu2624\/2024\/12\/Workin-300x176.png\" alt=\"\" width=\"300\" height=\"176\" srcset=\"https:\/\/agora.xtec.cat\/insbosc\/wp-content\/uploads\/usu2624\/2024\/12\/Workin-300x176.png 300w, https:\/\/agora.xtec.cat\/insbosc\/wp-content\/uploads\/usu2624\/2024\/12\/Workin-768x450.png 768w, https:\/\/agora.xtec.cat\/insbosc\/wp-content\/uploads\/usu2624\/2024\/12\/Workin.png 782w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><span style=\"font-weight: 400;\">Van finalitzar el taller amb un berenar de pa de pessic molt bo!<\/span><\/p>\n<p><a href=\"https:\/\/agora.xtec.cat\/insbosc\/wp-content\/uploads\/usu2624\/2024\/12\/Materia.png\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-2961 alignleft\" src=\"https:\/\/agora.xtec.cat\/insbosc\/wp-content\/uploads\/usu2624\/2024\/12\/Materia-300x240.png\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/agora.xtec.cat\/insbosc\/wp-content\/uploads\/usu2624\/2024\/12\/Materia-300x240.png 300w, https:\/\/agora.xtec.cat\/insbosc\/wp-content\/uploads\/usu2624\/2024\/12\/Materia.png 744w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La segona setmana de desembre l\u2019alumnat de 1r B va fer un taller d\u2019elaboraci\u00f3 de pa amb l\u2019ajut de la senyora Liz Ter\u00e1n, mare d\u2019en Luis.<br \/>\n<a href=\"https:\/\/agora.xtec.cat\/insbosc\/wp-content\/uploads\/usu2624\/2024\/12\/Horizon.png\"><\/a>Al taller es va explicar que cada vegada \u00e9s m\u00e9s habitual consumir pa elaborat amb massa mare. Per\u00f2, qu\u00e8&hellip;  <a href=\"https:\/\/agora.xtec.cat\/insbosc\/eso\/eso-1\/la-ciencia-del-pa\/\" title=\"Read La ci\u00e8ncia del pa\">Llegeix m\u00e9s\u00bb<\/a><\/p>\n","protected":false},"author":1,"featured_media":2961,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[4,10,29],"tags":[124,464],"class_list":["post-2956","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eso-1","category-eso-1b","category-portada","tag-biologia","tag-gastronomia"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/insbosc\/wp-json\/wp\/v2\/posts\/2956","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/insbosc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agora.xtec.cat\/insbosc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/insbosc\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/insbosc\/wp-json\/wp\/v2\/comments?post=2956"}],"version-history":[{"count":3,"href":"https:\/\/agora.xtec.cat\/insbosc\/wp-json\/wp\/v2\/posts\/2956\/revisions"}],"predecessor-version":[{"id":2963,"href":"https:\/\/agora.xtec.cat\/insbosc\/wp-json\/wp\/v2\/posts\/2956\/revisions\/2963"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/insbosc\/wp-json\/wp\/v2\/media\/2961"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/insbosc\/wp-json\/wp\/v2\/media?parent=2956"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/insbosc\/wp-json\/wp\/v2\/categories?post=2956"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/insbosc\/wp-json\/wp\/v2\/tags?post=2956"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}