[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.oazh.sk\/ako-upiect-ten-najlepsi-kolac\/#Article","mainEntityOfPage":"https:\/\/www.oazh.sk\/ako-upiect-ten-najlepsi-kolac\/","headline":"AKO UPIEC\u0164 TEN NAJLEP\u0160\u00cd KOL\u00c1\u010c","name":"AKO UPIEC\u0164 TEN NAJLEP\u0160\u00cd KOL\u00c1\u010c","description":"Ur\u010dite to pozn\u00e1te, v\u017edy ke\u010f sa najviac sna\u017e\u00edte tak sa sladk\u00e9 prekvapenie nepodar\u00ed. Niekedy je za t\u00fdm nepozornos\u0165 ale \u010dastokr\u00e1t aj nevedomos\u0165. V tomto \u010dl\u00e1nku … ","datePublished":"2025-02-27","dateModified":"2025-02-27","author":{"@type":"Person","@id":"https:\/\/www.oazh.sk\/author\/#Person","name":"","url":"https:\/\/www.oazh.sk\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/9514fe8d0d5bc6f8b5e285c47f6d71536ab35446ffb077fff11f6ca1fa8b00ce?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/9514fe8d0d5bc6f8b5e285c47f6d71536ab35446ffb077fff11f6ca1fa8b00ce?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"oazh.sk","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.oazh.sk\/wp-content\/uploads\/img_a284288_w2040_t1515599129.jpg","url":"https:\/\/www.oazh.sk\/wp-content\/uploads\/img_a284288_w2040_t1515599129.jpg","height":0,"width":0},"url":"https:\/\/www.oazh.sk\/ako-upiect-ten-najlepsi-kolac\/","wordCount":476,"articleBody":"Ur\u010dite to pozn\u00e1te, v\u017edy ke\u010f sa najviac sna\u017e\u00edte tak sa sladk\u00e9 prekvapenie nepodar\u00ed. Niekedy je za t\u00fdm nepozornos\u0165 ale \u010dastokr\u00e1t aj nevedomos\u0165. V tomto \u010dl\u00e1nku n\u00e1jdete s\u00fahrn najzn\u00e1mej\u0161\u00edch kypridiel, ktor\u00e9 v\u00e1m pom\u00f4\u017eu sa zorientova\u0165 tak aby sa v\u00e1\u0161 v\u00fdsledn\u00fd produkt v\u017edy podaril.\u00a0Kypriaci pr\u00e1\u0161okTvoria ho difosfore\u010dnany alebo uhli\u010ditany sodn\u00e9, ktor\u00e9 prirodzenou chemickou reakciou vytv\u00e1raj\u00fa bublinky a v\u00fdsledkom je nakypren\u00e9 cesto. M\u00f4\u017ee sa pou\u017ei\u0165 do pi\u0161k\u00f3tov\u00fdch, liatych, lievancov\u00fdch alebo aj tren\u00fdch ciest.D\u00e1 sa pou\u017ei\u0165 v\u0161ade kde sa chcete vyvarova\u0165 typickej chuti kvasiniek, ktor\u00e9 vznikaj\u00fa pri kysnut\u00ed s klasick\u00fdm dro\u017ed\u00edm.Pr\u00e1\u0161ok je mo\u017en\u00e9 vyu\u017ei\u0165 \u010di u\u017e pri pe\u010den\u00ed slan\u00fdch chu\u0165oviek alebo napr\u00edklad aj pri trenom, tukovom ceste na bublaninu.\u010eal\u0161ie alternat\u00edvy kypriaceho pr\u00e1\u0161ku: v\u00ednny kame\u0148 (draseln\u00e1 so\u013e kyseliny v\u00ednnej), s\u00f3da bikarbona (hydrog\u00e9nuhli\u010ditan sodn\u00fd), na\u0161\u013eahan\u00e9 vaje\u010dn\u00e9 bielka\u00a0Salajka (jelenia so\u013e)Kypridlo zn\u00e1me hlavne z minulosti, z kuch\u00fd\u0148 na\u0161ich m\u00e1m a babi\u010diek. Tvor\u00ed ho hydrog\u00e9nuhli\u010ditan am\u00f3nny a m\u00e1 podobn\u00fa funkciu ako kypriaci pr\u00e1\u0161ok alebo s\u00f3da. Teplom sa rozklad\u00e1 na amoniak, oxid uhli\u010dit\u00fd a vodu.D\u00e1 sa pou\u017ei\u0165 pri slanom aj sladkom pe\u010den\u00ed,\u00a0 napr\u00edklad pracl\u00edky, am\u00f3niov\u00e9 rezy alebo pern\u00edk.T\u00fdm, \u017ee sa pri pe\u010den\u00ed uvo\u013e\u0148uje amoniak vznik\u00e1 nepr\u00edjemn\u00fd z\u00e1pach \u010do mnoho kuch\u00e1rok odr\u00e1dza od jeho pou\u017eitia.\u00a0\u00a0Dro\u017edieH\u00e1dam najzn\u00e1mej\u0161\u00edm druhom kypridla je klasick\u00e9 pek\u00e1rske dro\u017edie. Dro\u017edie obsahuje kvasinkySaccharomyces cerevisiae, ktor\u00e9 rozkladaj\u00fa cukry pr\u00edtomn\u00e9 v ceste na oxid uhli\u010dit\u00fd a etanol.Na trhu existuje vo forme \u010derstvej (v\u00e4\u010d\u0161inou zlisovanej do tvaru kocky) alebo v su\u0161enej, pr\u00e1\u0161kovej forme.Dro\u017edie m\u00e1 naozaj ve\u013emi \u0161irok\u00e9 mo\u017enosti pou\u017eitia. M\u00f4\u017eete z neho upiec\u0165 chlieb, kysnut\u00e9 ovocn\u00e9 kol\u00e1\u010de, slan\u00e9 z\u00e1viny, r\u00f4zne chu\u0165ovky. \u00a0Kv\u00e1sokStaronov\u00e1 forma kysnutia zalo\u017een\u00e1 na pestovan\u00ed kv\u00e1sku iba z m\u00faky a vody. Na rozdiel od dro\u017edia, ktor\u00e9 obsahuje iba jeden kme\u0148 kvasiniek, kv\u00e1sok ich obsahuje omnoho viacej, vr\u00e1tane bakt\u00e9ri\u00ed mlie\u010dneho kvasenia. Kv\u00e1sok sa v\u00e4\u010d\u0161inou udr\u017eiava v polotekutom stave alebo vo forme \u201enaocesta\u201c (k\u00fasok usu\u0161en\u00e9ho vykysnut\u00e9ho cesta).Pri zakladan\u00ed a pestovan\u00ed je vhodn\u00e9 pou\u017ei\u0165 r\u00f4zne bio m\u00faky \u010di u\u017e ra\u017en\u00fa, p\u0161eni\u010dn\u00fa alebo \u0161paldov\u00fa aby sa zabezpe\u010dila r\u00f4znorodos\u0165 kme\u0148ov bakt\u00e9ri\u00ed.Z kv\u00e1sku upe\u010diete skvel\u00fd a v\u00fd\u017eivn\u00fd chlieb ale d\u00e1 sa pou\u017ei\u0165 aj do chlebov\u00fdch polievok, pri pr\u00edprave knedle, kol\u00e1\u010dov, \u010di u\u017e slan\u00fdch alebo sladk\u00fdch. \u00a0                                                                                                                                                                                                                                                                                                                                                                                        3\/5 - (5 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"AKO UPIEC\u0164 TEN NAJLEP\u0160\u00cd KOL\u00c1\u010c","item":"https:\/\/www.oazh.sk\/ako-upiect-ten-najlepsi-kolac\/#breadcrumbitem"}]}]