{"id":573,"date":"2025-12-31T15:05:20","date_gmt":"2025-12-31T15:05:20","guid":{"rendered":"https:\/\/dietnikuhar.si\/?p=573"},"modified":"2026-02-23T22:06:54","modified_gmt":"2026-02-23T22:06:54","slug":"vloga-psylliuma-in-ksantan-gumija-v-brezglutenski-kuhinji","status":"publish","type":"post","link":"https:\/\/dietnikuhar.si\/hr\/vloga-psylliuma-in-ksantan-gumija-v-brezglutenski-kuhinji\/","title":{"rendered":"Vloga psylliuma in ksantan gumija"},"content":{"rendered":"<div style=\"font-family: sans-serif; line-height: 1.6; color: #333;\"> <p>V p\u0161eni\u010dnem testu za strukturo skrbita dve klju\u010dni beljakovini: <strong>glutenin<\/strong>, ki daje raztegljivost in volumen, ter <strong>gliadin<\/strong>, ki zagotavlja raztegljivost. V brezglutenski kuhinji ti dve vlogi razdelimo med <a href=\"https:\/\/dietnikuhar.si\/hr\/psyllium-skrivnost-strukture-in-dolgotrajne-socnosti-brezglutenskega-kruha\/\" title=\"Klikni za podrobno razlago o psylliumu\" style=\"color: #d1943d; font-weight: bold; text-decoration: underline;\">psyllium<\/a> in <a href=\"https:\/\/dietnikuhar.si\/hr\/ksantan-gumi-skrivnost-elasticnosti\/\" title=\"Klikni za podrobno razlago o ksantan gumiju\" style=\"color: #d1943d; font-weight: bold; text-decoration: underline;\">ksantan gumi<\/a>, odvisno od tega, ali pripravljamo zra\u010den kruh ali pro\u017ene testenine. <\/p> <hr style=\"border: 0; border-top: 1px solid #eee; margin: 30px 0;\"> <h2 style=\"font-size: 22px; color: #333;\">1. <a href=\"https:\/\/dietnikuhar.si\/hr\/psyllium-skrivnost-strukture-in-dolgotrajne-socnosti-brezglutenskega-kruha\/\" title=\"Klikni za podrobno razlago o psylliumu\" style=\"color: #333; text-decoration: none;\">Psyllium<\/a>: volumen za popolno \u0161truco <\/h2> <p>V mojih receptih za kruh <a href=\"https:\/\/dietnikuhar.si\/hr\/psyllium-skrivnost-strukture-in-dolgotrajne-socnosti-brezglutenskega-kruha\/\" title=\"Klikni za podrobno razlago o psylliumu\" style=\"color: #d1943d; font-weight: bold; text-decoration: underline;\">psyllium<\/a> v celoti prevzame vlogo <strong>glutenina<\/strong>. <\/p> <ul style=\"padding-left: 20px;\"> <li style=\"margin-bottom: 12px;\"><strong>Ustvarjanje volumna:<\/strong> Psyllium ob hidraciji tvori gel, ki ustvari trdno ogrodje, sposobno zadr\u017eati zra\u010dne mehur\u010dke.<\/li> <li style=\"margin-bottom: 12px;\"><strong>Elasti\u010dnost:<\/strong> Skrbi, da se sredica kruha po pritisku vrne v prvotno stanje.<\/li> <li style=\"margin-bottom: 12px;\"><strong>Hranilna vrednost:<\/strong> Zagotavlja visok dele\u017e vlaknin in prispeva k nizkemu glikemi\u010dnemu indeksu.<\/li> <\/ul> <hr style=\"border: 0; border-top: 1px solid #eee; margin: 30px 0;\"> <h2 style=\"font-size: 22px; color: #333;\">2. <a href=\"https:\/\/dietnikuhar.si\/hr\/ksantan-gumi-skrivnost-elasticnosti\/\" title=\"Klikni za podrobno razlago o ksantan gumiju\" style=\"color: #333; text-decoration: none;\">Ksantan gumi<\/a>: pro\u017enost testenin, peciva in pala\u010dink <\/h2> <p>Kjer ne potrebujemo volumna in vzhajanja, temve\u010d maksimalno raztegljivost, vlogo <strong>gliadina<\/strong> prevzame <a href=\"https:\/\/dietnikuhar.si\/hr\/ksantan-gumi-skrivnost-elasticnosti\/\" title=\"Klikni za podrobno razlago o ksantan gumiju\" style=\"color: #d1943d; font-weight: bold; text-decoration: underline;\">ksantan gumi<\/a>. <\/p>\n\n\n\n<div class=\"enciklopedija-box\">\n\n<h3>Katero vezivo izbrati?<\/h3>\n  <div style=\"overflow-x:auto;\">\n    <table style=\"width:100%; border-collapse: collapse; border: 1px solid #e0e0e0; border-radius: 10px; overflow: hidden;\">\n      <thead>\n        <tr style=\"background-color: #FFFDF9; border-bottom: 2px solid #ddd;\">\n          <th style=\"padding: 15px; text-align: left; color: #333;\">Lastnost<\/th>\n          <th style=\"padding: 15px; text-align: left; color: #333;\">Psyllium<\/th>\n          <th style=\"padding: 15px; text-align: left; color: #333;\">Ksantan gumi<\/th>\n        <\/tr>\n      <\/thead>\n      <tbody>\n        <tr style=\"border-bottom: 1px solid #eee;\">\n          <td style=\"padding: 15px;\"><strong>Vloga<\/strong><\/td>\n          <td style=\"padding: 15px;\">Volumen (glutenin).<\/td>\n          <td style=\"padding: 15px;\">Elasti\u010dnost (gliadin).<\/td>\n        <\/tr>\n        <tr style=\"border-bottom: 1px solid #eee; background-color: #FFFGF9;\">\n          <td style=\"padding: 15px;\"><strong>Uporaba<\/strong><\/td>\n          <td style=\"padding: 15px;\">Kruh, bombete.<\/td>\n          <td style=\"padding: 15px;\">Pite, biskviti, testenine.<\/td>\n        <\/tr>\n        <tr>\n          <td style=\"padding: 15px;\"><strong>Doziranje<\/strong><\/td>\n          <td style=\"padding: 15px; color: #d1943d; font-weight: bold;\">5\u20137 g na 100 g moke.<\/td>\n          <td style=\"padding: 15px; color: #d1943d; font-weight: bold;\">1\/4 do 1\/2 \u010dajne \u017eli\u010dke.<\/td>\n        <\/tr>\n      <\/tbody>\n    <\/table>\n  <\/div>\n\n<\/div> \n\n\n\n<p class=\"wp-block-paragraph\">Priporo\u010dam, da <strong><a href=\"https:\/\/dietnikuhar.si\/hr\/ksantan-gumi-skrivnost-elasticnosti-testenin-in-sladic\/\" data-type=\"post\" data-id=\"608\" target=\"_blank\" rel=\"noreferrer noopener\">ksantan gumija<\/a><\/strong> ne me\u0161ate v me\u0161anice mok vnaprej ampak za vsako testo, ki ga boste na\u010drtovali posebej, ker ima vsako testo specifi\u010dne potrebe in zahteve po raztegljivosti. Enako velja za <strong><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\">psyllium<\/a><\/strong>. Ker ima vsaka moka svojo vpojnost in vsako testo svoje zna\u010dilnosti in hidracijo, je najbolj smotrno, da naredite <strong><a href=\"https:\/\/dietnikuhar.si\/hr\/enciklopedija-mok\/#bela-mesanica\" data-type=\"post\" data-id=\"768\" target=\"_blank\" rel=\"noreferrer noopener\">me\u0161anice mok<\/a><\/strong> brez psylliuma, in ga po potrebi dodajate. V kru\u0161nih receptih boste v ve\u010dini receptov videli, da se <strong><a href=\"https:\/\/dietnikuhar.si\/hr\/tapiokin-skrob-skrivnost-elasticnosti-v-brezglutenski-peki\/\" data-type=\"post\" data-id=\"57\" target=\"_blank\" rel=\"noreferrer noopener\">\u0161krob<\/a><\/strong> ne me\u0161a v me\u0161anice mok, ampak v \u017ee pripravljen psyllium gel, \u0161ele zatem se vme\u0161a me\u0161anica mok in ostale sestavine. To zagotovi bolj\u0161o strukturo testa in ve\u010djo stabilnost pri vzhajanju. Pri sestavi me\u0161anic vam bo v veliko pomo\u010d <strong><a href=\"https:\/\/dietnikuhar.si\/hr\/brezglutenski-kalkulator\/\" data-type=\"page\" data-id=\"400\" target=\"_blank\" rel=\"noreferrer noopener\">brezglutenski kalkulator<\/a><\/strong>, ki sem ga razvil v ta namen.<\/p>\n\n\n\n<div class=\"enciklopedija-box\">\n\n  <div class=\"info-subbox\">\n    <h3>\u010ce ksantan gumi dodajate posebej za posamezne me\u0161anice, imate popolno kontrolo nad kon\u010dnim rezultatom<\/h3>\n\n    <p><strong>Koli\u010dina na 100 g moke:<\/strong><\/p>\n\n    <ul>\n      <li><strong>Biskviti (1\/4 \u010dajne \u017eli\u010dke):<\/strong> Da se ne drobijo, a ostanejo puhasti.<\/li>\n      <li><strong>Pite in vle\u010deno testo (1\/2 \u010dajne \u017eli\u010dke):<\/strong> Za elasti\u010dnost pri raztegovanju.<\/li>\n      <li><strong>Testenine (1\/2 \u010dajne \u017eli\u010dke):<\/strong> Da zdr\u017eijo valjanje in kuhanje in da ostanejo &#8220;al dente&#8221;.<\/li>\n    <\/ul>\n  <\/div>\n\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Psyllium in ksantan gumi v brezglutenski kuhinji: kako delujeta in zakaj izbolj\u0161ujeta strukturo testorin in kruha.<\/p>","protected":false},"author":1,"featured_media":2912,"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 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in ksantan gumi v brezglutenski kuhinji: kako delujeta in zakaj izbolj\u0161ujeta strukturo testorin in 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