{"id":1114,"date":"2026-01-04T14:19:55","date_gmt":"2026-01-04T14:19:55","guid":{"rendered":"https:\/\/dietnikuhar.si\/?p=1114"},"modified":"2026-02-24T19:18:27","modified_gmt":"2026-02-24T19:18:27","slug":"hidracija-brezglutenskega-kruha","status":"publish","type":"post","link":"https:\/\/dietnikuhar.si\/hr\/hidracija-brezglutenskega-kruha\/","title":{"rendered":"Hidracija testa brez glutena"},"content":{"rendered":"<h2 class=\"wp-block-heading has-text-align-center\">Zakaj \u0161tevilke niso primerljive s p\u0161eni\u010dnim testom<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pri brezglutenskem kruhu ima hidracija pomembno vlogo, saj vpliva na razvoj strukture testa in kon\u010dno kakovost kruha. \u010ce p\u0161eni\u010dno testo \u017ee pri 75-odstotni hidraciji deluje mehko in visoko hidrirano, je pri brezglutenskem testu situacija povsem druga\u010dna. Brezglutenske moke in me\u0161anice imajo bistveno ve\u010djo sposobnost vpijanja teko\u010dine, zato hidracije pogosto presegajo 100 %, ne da bi bilo testo dejansko \u00bbpremokro\u00ab.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Razlog za to ti\u010di v sami strukturi brezglutenskih mok. Ri\u017eeva, koruzna, prosena ali ajdova moka nimajo glutenske mre\u017ee, ki bi v p\u0161eni\u010dnem testu zadr\u017eevala vodo in pline. Namesto elasti\u010dnega ogrodja moramo strukturo ustvariti z ve\u010d teko\u010dine in z uporabo veziv, kot sta <a href=\"https:\/\/dietnikuhar.si\/hr\/psyllium-skrivnost-strukture-in-dolgotrajne-socnosti-brezglutenskega-kruha\/\" data-type=\"post\" data-id=\"596\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>psyllium<\/strong><\/a> ali <a href=\"https:\/\/dietnikuhar.si\/hr\/ksantan-gumi-skrivnost-elasticnosti-testenin-in-sladic\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>ksantan gumi<\/strong>,<\/a> ki vodo ve\u017eeta nase in jo u\u010dinkovito zadr\u017eujeta v testu.<\/p>\n\n\n\n<div class=\"enciklopedija-box\">\n\n  \n<h4>Moke z izrazito visoko vpojnostjo<\/h4>\n\n<p>\nNekatere brezglutenske moke vpijejo bistveno ve\u010d teko\u010dine kot ri\u017eeva ali koruzna moka. Pri teh mokah je treba hidracijo prilagajati previdno, saj lahko testo kljub visoki koli\u010dini vode deluje gosto ali celo suho.\n<\/p>\n<ul>\n<li><strong>Lanena moka<\/strong><\/li> vsebuje veliko topnih vlaknin in ob stiku z vodo tvori gelasto strukturo. Lahko ve\u017ee tudi dvakrat do trikrat ve\u010d vode od svoje te\u017ee, zato mo\u010dno vpliva na teksturo in so\u010dnost kruha.<\/li>\n<\/p>\n\n<li><strong>Sojina moka<\/strong> ima visoko vsebnost beljakovin in vlaknin, zaradi \u010desar vpija ve\u010d teko\u010dine kot ve\u010dina \u017eitnih mok. Testo z ve\u010djim dele\u017eem soje je gostej\u0161e in zahteva nekoliko vi\u0161jo hidracijo.<\/li>\n\n<li><strong>Kokosova moka<\/strong> je med najbolj vpojnimi sploh. Zaradi izjemno visoke vsebnosti vlaknin lahko vpije ve\u010dkratnik svoje te\u017ee v teko\u010dini. \u017de majhen dele\u017e kokosove moke ob\u010dutno pove\u010da potrebo po vodi in lahko testo hitro izsu\u0161i, \u010de teko\u010dine ni dovolj.<\/li>\n\n<li><strong>\u010ci\u010derikina moka<\/strong> vsebuje veliko beljakovin in \u0161kroba ter vpije ve\u010d vode kot ri\u017eeva ali prosena moka. Testo je bolj gosto in kompaktno, pogosto potrebuje vi\u0161jo hidracijo za mehkej\u0161o strukturo.<\/li>\n<\/ul>\n<p>\nPri vseh teh mokah je priporo\u010dljivo teko\u010dino dodajati postopno in spremljati ob\u010dutek mase, ne le izra\u010dunan odstotek hidracije.\n<\/p>\n\n<\/div>\n\n\n\n\n<h3 class=\"wp-block-heading\">Kako izra\u010dunamo hidracijo?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\u010ceprav se 105 % ali 120 % hidracija sli\u0161i zapleteno, gre v resnici za preprosto pekovsko matematiko. Hidracija nam pove, kolik\u0161en je dele\u017e teko\u010dine glede na skupno te\u017eo moke v receptu. Hidracijo vedno ra\u010dunamo glede na te\u017eo mok. <a href=\"https:\/\/dietnikuhar.si\/hr\/psyllium-skrivnost-strukture-in-dolgotrajne-socnosti-brezglutenskega-kruha\/\" target=\"_blank\" data-type=\"post\" data-id=\"596\" rel=\"noreferrer noopener\"><strong>Psylliuma<\/strong><\/a> ne \u0161tejemo k osnovi mok, ker bi njegova izjemna vpojnost (ve\u017ee do 20-kratnik svoje te\u017ee) popolnoma popa\u010dila standardni pekovski izra\u010dun vla\u017enosti in mehkobe sredice.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Formula je naslednja:<\/strong> <em>(Te\u017ea vode \/ Skupna te\u017ea moke) \u00d7 100 = % hidracije<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u010ce v receptu uporabite 400 g moke in 420 g vode, je va\u0161 kruh <strong>105 % hidriran<\/strong>. Zakaj je to pomembno? Ker v brezglutenski peki moke (in veziva, kot je psyllium) &#8220;popijejo&#8221; bistveno ve\u010d vode kot p\u0161eni\u010dna moka. Brez tega izra\u010duna bi bil va\u0161 kruh hitro suh in drobljiv.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Obratni ra\u010dun: Koliko vode dejansko potrebujem?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">V ve\u010dini primerov boste peko za\u010deli z dolo\u010deno koli\u010dino moke (npr. 400 g) in nato \u017eeleli izra\u010dunati potrebno vodo za dolo\u010deno vrsto kruha. Pri tem uporabimo obratni ra\u010dun.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Formula za izra\u010dun vode:<\/strong> <strong>Moka \u00d7 (Odstotek hidracije \/ 100) = Koli\u010dina vode<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Prakti\u010den primer za 105 % hidracijo:<\/strong> \u010ce imate pripravljenih <strong>400 g moke<\/strong> (kar je idealna te\u017ea za eno \u0161truco) in \u017eelite dose\u010di <strong>105 % hidracijo<\/strong>, izra\u010dun izgleda takole:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400 g \u00d7 1,05 = <strong>420 g vode<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">\u010ce pa bi pekli focaccio s <strong>125 % hidracijo<\/strong>, bi bil izra\u010dun:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400 g \u00d7 1,25 = <strong>500 g vode<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Ta preprost izra\u010dun vam omogo\u010da, da popolnoma nadzorujete teksturo svojega testa, ne glede na to, koliko moke imate na voljo. Ker pa je v brezglutenski peki treba upo\u0161tevati \u0161e razli\u010dno vpojnost dodatkov, kot je psyllium, postane ro\u010dno ra\u010dunanje hitro zamudno.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ravno zato sem v svoj kalkulator vgradil pametno logiko, ki ta &#8220;obratni ra\u010dun&#8221; opravi namesto vas v trenutku, ko spremenite gramaturo katerekoli moke.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Preizkusite svoj naslednji kruh<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Da vam ne bo treba vsaki\u010d ro\u010dno ra\u010dunati gramov in odstotkov, sem razvil namensko orodje, ki to naredi namesto vas. Kalkulator samodejno upo\u0161teva vpojnost razli\u010dnih mok in vam pomaga dolo\u010diti idealno koli\u010dino vode za \u0161truco, stru\u010dke ali focaccio.<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\"> <strong><a href=\"https:\/\/dietnikuhar.si\/hr\/brezglutenski-kalkulator\/\" target=\"_blank\" rel=\"noreferrer noopener\">Odpri Brezglutenski kalkulator<\/a><\/strong><\/p>\n\n\n\n<div class=\"enciklopedija-box\">\n\n    \n    <h3> \n        Zakaj brezglutensko testo potrebuje ve\u010d vode?\n    <\/h3>\n    \n    \n    \n    <p> \n        Pri brezglutenskem testu ne gre zgolj za koli\u010dino vode, temve\u010d za njeno funkcijo. Ve\u010dja hidracija omogo\u010da:\n    <\/p>\n    \n    <ul> \n        <li> bolj\u0161o razporeditev vlage po testu,\n        <\/li>\n        <li> vezavo \u0161kroba med peko (\u017eelatinizacijo),\n        <\/li>\n        <li>  mehkej\u0161o, bolj pro\u017eno sredico,\n        <\/li>\n        <li>  po\u010dasnej\u0161e izsu\u0161evanje kruha po peki.\n        <\/li>\n    <\/ul>\n    \n    <p> \n        Brez zadostne koli\u010dine vode \u0161krob v brezglutenskih mokah ne more pravilno nabrekniti, kruh pa se po peki hitro drobi in postane suh. \n    <\/p>\n    \n    <p class=\"footer-text\">\n        Prav zato so industrijski brezglutenski kruhi pogosto polni dodatnih ma\u0161\u010dob in emulgatorjev \u2013 doma pa lahko isti u\u010dinek dose\u017eemo \u017ee s pravilno hidracijo in razumnim izborom veziv.\n    <\/p>\n\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Vloga psylliuma pri hidraciji<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Priporo\u010dena koli\u010dina psylliuma v brezglutenskem kruhu je pribli\u017eno 3\u20137 % glede na te\u017eo mok. Psyllium ve\u017ee velike koli\u010dine vode in tvori elasti\u010dno mre\u017eo, ki delno nadome\u0161\u010da funkcijo glutena. Pri me\u0161anicah z ve\u010djim dele\u017eem \u010distih \u0161krobov, ki med peko sami \u017eelatinizirajo in ve\u017eejo vodo, je potrebna manj\u0161a koli\u010dina psylliuma, medtem ko me\u0161anice z manj \u0161kroba in ve\u010d polnovrednih mok praviloma zahtevajo vi\u0161ji dele\u017e psylliuma ter ustrezno prilagoditev hidracije.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vi\u0161ja hidracija brez ustrezne koli\u010dine psylliuma pogosto vodi v razpad strukture, medtem ko pravilno razmerje obeh omogo\u010da visoko hidrirano, a stabilno testo. To je eden klju\u010dnih razlogov, zakaj se brezglutenski kruh ne izbolj\u0161uje zgolj z dodajanjem vode, temve\u010d z uravnote\u017eenim razmerjem med moko, teko\u010dino in vezivi.<\/p>\n\n\n\n<style>\n.gf-absorption-table {\n    max-width: 850px;\n    margin: 30px auto;\n    font-family: sans-serif;\n    border-radius: 12px;\n    box-shadow: 0 12px 28px rgba(0,0,0,0.04);\n    box-sizing: border-box;\n}\n\n.gf-absorption-table table {\n    width: 100%;\n    border-collapse: collapse;\n    background: transparent;\n}\n\n.gf-absorption-table thead {\n    background: #FEFDFC;\n}\n\n.gf-absorption-table th {\n    padding: 16px;\n    text-align: left;\n    font-size: 13px;\n    text-transform: uppercase;\n    letter-spacing: 0.8px;\n    font-weight: 600;\n}\n\n.gf-absorption-table td {\n    padding: 16px;\n    font-size: 14px;\n    border-bottom: 1px solid rgba(0,0,0,0.05);\n}\n\n.gf-absorption-table tbody tr:nth-child(odd) {\n    background: #FEFDFC;\n}\n\n.gf-absorption-table tbody tr:last-child td {\n    border-bottom: 1px solid #CD9B51;\n}\n\n.gf-absorption-table td.center {\n    text-align: center;\n}\n\n.gf-absorption-table .gold {\n    color: #CD9B51;\n}\n\n.gf-absorption-table .blue {\n    color: #3b82f6;\n    font-size: 18px;\n}\n\n\/* -------- MOBILE SCROLL -------- *\/\n\n\n@media screen and (max-width: 600px) {\n\n    .gf-absorption-table {\n        overflow-x: auto;\n        -webkit-overflow-scrolling: touch;\n    }\n\n    .gf-absorption-table table {\n        min-width: 650px;\n    }\n}\n<\/style>\n\n<div class=\"gf-absorption-table\">\n    <table>\n        <thead>\n            <tr>\n                <th>Sestavina<\/th>\n                <th>Zna\u010daj vpojnosti<\/th>\n                <th>Potreba po vodi<\/th>\n                <th>Glavna vloga<\/th>\n            <\/tr>\n        <\/thead>\n        <tbody>\n            <tr>\n                <td data-label=\"Sestavina\"><strong>Ri\u017eeva moka<\/strong><\/td>\n                <td data-label=\"Zna\u010daj vpojnosti\" class=\"center\">Standardna<\/td>\n                <td data-label=\"Potreba po vodi\" class=\"center blue\">\ud83d\udca7<\/td>\n                <td data-label=\"Glavna vloga\">Nevtralna osnova za belo in ne\u017eno sredico.<\/td>\n            <\/tr>\n\n            <tr>\n                <td data-label=\"Sestavina\"><strong>Prosena moka<\/strong><\/td>\n                <td data-label=\"Zna\u010daj vpojnosti\" class=\"center\">Standardna<\/td>\n                <td data-label=\"Potreba po vodi\" class=\"center blue\">\ud83d\udca7\ud83d\udca7<\/td>\n                <td data-label=\"Glavna vloga\">Opora za stabilno obliko in kru\u0161ni karakter.<\/td>\n            <\/tr>\n\n            <tr>\n                <td data-label=\"Sestavina\"><strong>Ajdova \/ \u010ci\u010derikina moka<\/strong><\/td>\n                <td data-label=\"Zna\u010daj vpojnosti\" class=\"center\">Visoka<\/td>\n                <td data-label=\"Potreba po vodi\" class=\"center blue\">\ud83d\udca7\ud83d\udca7\ud83d\udca7<\/td>\n                <td data-label=\"Glavna vloga\">Vlaknine in polnost okusa.<\/td>\n            <\/tr>\n\n            <tr>\n                <td data-label=\"Sestavina\"><strong>Kokosova moka<\/strong><\/td>\n                <td data-label=\"Zna\u010daj vpojnosti\" class=\"center\">Ekstremna<\/td>\n                <td data-label=\"Potreba po vodi\" class=\"center blue\">\ud83d\udca7\ud83d\udca7\ud83d\udca7\ud83d\udca7\ud83d\udca7<\/td>\n                <td data-label=\"Glavna vloga\">Visoka vpojnost, specifi\u010dna struktura.<\/td>\n            <\/tr>\n\n            <tr>\n                <td data-label=\"Sestavina\" class=\"gold\"><strong>Tapiokin \u0161krob<\/strong><\/td>\n                <td data-label=\"Zna\u010daj vpojnosti\" class=\"center\">Strukturna<\/td>\n                <td data-label=\"Potreba po vodi\" class=\"center gold\">\ud83d\udca7 (Gel)<\/td>\n                <td data-label=\"Glavna vloga\">Elasti\u010dnost testa (v obliki gela).<\/td>\n            <\/tr>\n\n            <tr>\n                <td data-label=\"Sestavina\"><strong>Psyllium<\/strong><\/td>\n                <td data-label=\"Zna\u010daj vpojnosti\" class=\"center\"><strong>Vezivo<\/strong><\/td>\n                <td data-label=\"Potreba po vodi\" class=\"center blue\">\ud83d\udca7\ud83d\udca7\ud83d\udca7\ud83d\udca7\ud83d\udca7+<\/td>\n                <td data-label=\"Glavna vloga\"><strong>Zadr\u017eevanje vlage in prepre\u010devanje drobljenja.<\/strong><\/td>\n            <\/tr>\n        <\/tbody>\n    <\/table>\n<\/div>\n\n\n\n<div class=\"gf-hydration-levels\" \nstyle=\"max-width: 1300px; margin: 20px auto 40px auto; padding: 40px; background: #FEFDFD; border: 1px solid rgba(205, 155, 81, 0.25); border-radius: 12px; font-family: sans-serif; box-sizing: border-box; box-shadow: 0 6px 18px rgba(0, 0, 0, 0.06);\">\n    \n    <h3 style=\"color: #4A3728; margin-top: 0; font-size: 20px; text-transform: uppercase; letter-spacing: 1.5px; font-weight: bold; text-align: center;\">\n        Koliko hidracije je \u00bbprave\u00ab?\n    <\/h3>\n    \n    <div style=\"width: 50px; height: 1px; background: #4A3728; margin: 20px auto;\"><\/div>\n    \n    <p style=\"color: #333; line-height: 1.8; font-size: 16px; margin-bottom: 20px;\">\n        V praksi se hidracija brezglutenskega kruha prilagaja vrsti izdelka:\n    <\/p>\n    \n    <ul style=\"color: #333; line-height: 1.8; font-size: 16px; margin-bottom: 25px; padding-left: 20px; list-style-type: none;\">\n        <li style=\"position: relative; margin-bottom: 15px;\">\n            <span style=\"color: #4A3728; position: absolute; left: -20px; font-weight: bold;\">\u2022<\/span> <strong>Brezglutenska \u0161truca<\/strong> obi\u010dajno potrebuje pribli\u017eno <strong>95\u2013105 % hidracije<\/strong>. Bela me\u0161anica zaradi ri\u017eeve moke potrebuje manj hidracije, temna brez ri\u017eeve moke pa ve\u010d. \u010ce je hidracija previsoka, se testo zaradi pomanjkanja nosilne strukture za\u010dne razlivati.\n        <\/li>\n        <li style=\"position: relative; margin-bottom: 15px;\">\n            <span style=\"color: #4A3728; position: absolute; left: -20px; font-weight: bold;\">\u2022<\/span> <strong>Brezglutenske \u0161tru\u010dke \/ pekovsko pecivo<\/strong> zahtevajo ve\u010d teko\u010dine, obi\u010dajno <strong>110\u2013115 % hidracije<\/strong>, da dose\u017eemo zra\u010dno sredico in odprto strukturo.\n        <\/li>\n        <li style=\"position: relative; margin-bottom: 15px;\">\n            <span style=\"color: #4A3728; position: absolute; left: -20px; font-weight: bold;\">\u2022<\/span> <strong>Brezglutenska focaccia<\/strong> gre \u0161e dlje, pogosto med <strong>120 in 130 % hidracije<\/strong>, kjer visoka vsebnost vode omogo\u010da izrazito mehak in so\u010den kruh.\n        <\/li>\n    <\/ul>\n    \n    <div style=\"background: #FEFDFC; padding: 20px; border-radius: 8px; border-left: 3px solid #CD9B51;\">\n        <p style=\"color: #5D4037; line-height: 1.6; font-size: 15px; margin: 0;\">\n            <strong>Pomembno:<\/strong> \u0160tevilke same po sebi niso absolutne. Razli\u010dne me\u0161anice mok, razmerje \u0161krobov in koli\u010dina psylliuma lahko bistveno vplivajo na to, koliko teko\u010dine bo testo dejansko sprejelo.\n        <\/p>\n    <\/div>\n\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h5 class=\"wp-block-heading has-text-align-center\">Pri brezglutenskem kruhu visoka hidracija ni napaka, temve\u010d orodje. Visoke \u0161tevilke, ki bi pri p\u0161eni\u010dnem testu pomenile katastrofo, so tu pogosto pogoj za dober rezultat. Ko razumemo, zakaj brezglutensko testo potrebuje ve\u010d vode in kako to vodo pravilno vezati, postane hidracija zaveznik, ne pa vir frustracij. Dober brezglutenski kruh se za\u010dne prav pri razumevanju tega ravnovesja.<\/h5>\n\n\n\n<div style=\"height:36px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Pri brezglutenskem kruhu visoka hidracija ni napaka, temve\u010d orodje. Visoke \u0161tevilke, ki bi pri p\u0161eni\u010dnem testu pomenile katastrofo, so tu pogosto pogoj za dober rezultat.<\/p>","protected":false},"author":1,"featured_media":4853,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"normal-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[4],"tags":[188,191,194,189,187,195,192],"class_list":["post-1114","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-enciklopedija-sestavin","tag-brez-glutena","tag-brezglutenska","tag-brezglutenska-peka","tag-brezglutenski","tag-brezglutensko","tag-ksantan","tag-psyllium"],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/01\/hidracija_testa_s_psylliumom.webp",1204,803,false],"thumbnail":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/01\/hidracija_testa_s_psylliumom-150x150.webp",150,150,true],"medium":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/01\/hidracija_testa_s_psylliumom-300x200.webp",300,200,true],"medium_large":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/01\/hidracija_testa_s_psylliumom-768x512.webp",768,512,true],"large":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/01\/hidracija_testa_s_psylliumom-1024x683.webp",1024,683,true],"1536x1536":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/01\/hidracija_testa_s_psylliumom.webp",1204,803,false],"2048x2048":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/01\/hidracija_testa_s_psylliumom.webp",1204,803,false],"trp-custom-language-flag":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/01\/hidracija_testa_s_psylliumom.webp",18,12,false]},"uagb_author_info":{"display_name":"Bla\u017e","author_link":"https:\/\/dietnikuhar.si\/hr\/author\/blaz\/"},"uagb_comment_info":0,"uagb_excerpt":"Pri brezglutenskem kruhu visoka hidracija ni napaka, temve\u010d orodje. Visoke \u0161tevilke, ki bi pri p\u0161eni\u010dnem testu pomenile katastrofo, so tu pogosto pogoj za dober rezultat.","_links":{"self":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/1114","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/comments?post=1114"}],"version-history":[{"count":60,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/1114\/revisions"}],"predecessor-version":[{"id":9253,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/1114\/revisions\/9253"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/media\/4853"}],"wp:attachment":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/media?parent=1114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/categories?post=1114"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/tags?post=1114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}