{"id":40220,"date":"2023-06-26T07:33:41","date_gmt":"2023-06-26T05:33:41","guid":{"rendered":"https:\/\/www.sosa.cat\/fibres-alimentaries-tipus-i-caracteristiques\/"},"modified":"2025-07-31T18:58:21","modified_gmt":"2025-07-31T16:58:21","slug":"fibres-alimentaries-tipus-i-caracteristiques","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/ca\/fibres-alimentaries-tipus-i-caracteristiques\/","title":{"rendered":"Fibres aliment\u00e0ries: tipus i caracter\u00edstiques"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Con\u00e8ixer els diferents <strong>tipus de fibra aliment\u00e0ria<\/strong> existents ens permet realitzar les millors creacions en pastisseria, combinant el major encert de sabor i textura. Les fibres s\u00f3n, sens dubte, una de les opcions m\u00e9s innovadores a l&#8217;hora de trobar solucions gastron\u00f2miques per a l&#8217;elaboraci\u00f3 de receptes modernes. Les fibres aliment\u00e0ries existents ens permet realitzar les millors creacions en pastisseria, combinant el major encert de sabor i textura.   <\/p>\n\n<h2 class=\"wp-block-heading\">Les fibres aliment\u00e0ries en la pastisseria<\/h2>\n\n<p class=\"wp-block-paragraph\">Per qu\u00e8 s\u00f3n importants les <strong>fibres en pastisseria<\/strong>? Aquesta disciplina requereix de diverses funcions t\u00e8cniques per aconseguir una textura m\u00e9s saludable i lleugera, a m\u00e9s d&#8217;un sabor pur, sense una pres\u00e8ncia excessiva d&#8217;elements com el sucre. <\/p>\n\n<p class=\"wp-block-paragraph\">Aconseguir elaboracions de la millor qualitat passa, actualment, per l&#8217;\u00fas de <strong>fibres aliment\u00e0ries que substitueixin els ingredients base tradicionals<\/strong> (com la mantega) a l&#8217;hora de dur a terme les seves funcions dins de la recepta.<\/p>\n\n<h2 class=\"wp-block-heading\">Funcions de les fibres en pastisseria<\/h2>\n\n<p class=\"wp-block-paragraph\">Segons les <strong>caracter\u00edstiques de les fibres aliment\u00e0ries<\/strong>, poden exercir les seg\u00fcents funcions en pastisseria:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Espessir<\/strong>. \u00c9s a dir, donar cos a una elaboraci\u00f3 l\u00edquida, com una salsa o una crema. <\/li>\n\n\n\n<li><strong>Donar elasticitat<\/strong> per aconseguir que una massa s&#8217;estiri i no es trenqui.<\/li>\n\n\n\n<li><strong>Aglutinar<\/strong> o compactar una massa. Igualment, rep aquest nom el proc\u00e9s que permet unir els diversos ingredients entre si. <\/li>\n\n\n\n<li><strong>Emulsionar<\/strong>. Aquesta funci\u00f3 implica realitzar una barreja homog\u00e8nia d&#8217;aigua i elements grassos. <\/li>\n\n\n\n<li><strong>Estabilitzar<\/strong>. En altres paraules, es tracta del proc\u00e9s que ajuda a mantenir l&#8217;aspecte i la textura d&#8217;una elaboraci\u00f3 pastissera, tant en la seva conservaci\u00f3 com en la seva congelaci\u00f3 i descongelaci\u00f3. <\/li>\n\n\n\n<li><strong>Aportar sensaci\u00f3 grassa.<\/strong> El greix \u00e9s un element fonamental en pastisseria, perqu\u00e8 proporciona cremositat i textura a qualsevol preparaci\u00f3. A m\u00e9s, aporten sabor. <\/li>\n\n\n\n<li><strong>Aportar s\u00f2lids<\/strong>, que estructuren i donen cremositat al plat. A m\u00e9s, algunes d&#8217;elles juguen un paper important en la substituci\u00f3 dels sucres. <\/li>\n<\/ul>\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-3e41869c wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/s3i2g.mjlp.lu\/lp\/s3i2g\/Pasteleria-vegetal\" target=\"_blank\" rel=\"noreferrer noopener\">Descarregar Manual d&#8217;\u00das de les Fibres<\/a><\/div>\n<\/div>\n\n<h2 class=\"wp-block-heading\">Tipus de fibres aliment\u00e0ries<\/h2>\n\n<p class=\"wp-block-paragraph\">La llista de fibres amb les quals treballem inclou les seg\u00fcents:<\/p>\n\n<h3 class=\"wp-block-heading\">Flaxfiber<\/h3>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"wp-block-paragraph\">Elaborada amb el muc\u00edlag que s&#8217;extreu de les <strong>llavors de lli<\/strong>, per la qual cosa \u00e9s totalment d&#8217;origen vegetal. T\u00e9 <strong>propietats espessants, estabilitzants i emulsionants<\/strong>.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Una de les seves grans avantatges \u00e9s que <mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\"><strong>el seu sabor \u00e9s neutre<\/strong>.<\/mark> A m\u00e9s, \u00e9s <strong>transparent<\/strong>, per la qual cosa no afecta el color de les preparacions.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tamb\u00e9 cal destacar la seva f\u00e0cil dissoluci\u00f3, fins i tot sense portar-la al foc. Entre les seves aplicacions, destaquen les <em>salses, coulis, mousses i merenga.<\/em> Igualment, \u00e9s aglutinant en masses i galetes. <\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"600\" height=\"600\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2023\/06\/flaxfiber-sosa-3.png\" alt=\"\" class=\"wp-image-32174\" srcset=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2023\/06\/flaxfiber-sosa-3.png 600w, https:\/\/www.sosa.cat\/wp-content\/uploads\/2023\/06\/flaxfiber-sosa-3-300x300.png 300w, https:\/\/www.sosa.cat\/wp-content\/uploads\/2023\/06\/flaxfiber-sosa-3-150x150.png 150w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/figure>\n<\/div>\n<\/div>\n\n<h3 class=\"wp-block-heading\">Natur Emul<\/h3>\n\n<p class=\"wp-block-paragraph\">Extreta essencialment de la <strong>pell dels c\u00edtrics<\/strong>, \u00e9s un excel\u00b7lent emulsionant tant en <strong>elaboracions fredes com calentes<\/strong>. Aix\u00ed mateix, cal destacar que \u00e9s soluble en aigua i elements grassos, amb diferents pH. <\/p>\n\n<p class=\"wp-block-paragraph\">Aquesta fibra aliment\u00e0ria s&#8217;utilitza en <strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">cremes, salses, masses batudes i gelats.<\/mark><\/strong><\/p>\n\n<h3 class=\"wp-block-heading\">Psyllium<\/h3>\n\n<p class=\"wp-block-paragraph\">Aquesta fibra tamb\u00e9 \u00e9s completament vegetal, ja que t\u00e9 el seu origen en la closca d&#8217;una planta anomenada <em><strong>Plantago ovata<\/strong>.<\/em> Es pot utilitzar per <strong>substituir el gluten<\/strong> en masses fermentades, incloent-hi les de baixa hidrataci\u00f3 i les molt el\u00e0stiques.<\/p>\n\n<p class=\"wp-block-paragraph\">Entre les seves caracter\u00edstiques, destaquen la capacitat d&#8217;absorci\u00f3 de l\u00edquids i l&#8217;estabilitat en preparacions de diferents temperatures i pH.<\/p>\n\n<h3 class=\"wp-block-heading\">Inulina en calent<\/h3>\n\n<p class=\"wp-block-paragraph\">Prov\u00e9 de diverses <strong>arrels i tubercles<\/strong>, i cal tenir en compte que es barreja en l\u00edquids, sempre a temperatura calenta i agitant fortament.<\/p>\n\n<p class=\"wp-block-paragraph\">Es caracteritza per aportar <strong>sensaci\u00f3 grassa, alleugerint la preparaci\u00f3<\/strong>. Per tant, la converteix en molt m\u00e9s agradable de tastar. A m\u00e9s, la textura es mant\u00e9 si el producte es congela i descongela. Finalment, cal destacar que \u00e9s neutra de sabor i olor.   <\/p>\n\n<h3 class=\"wp-block-heading\">Inulina en fred<\/h3>\n\n<p class=\"wp-block-paragraph\">Aquesta fibra tamb\u00e9 s&#8217;extreu d&#8217;arrels i tubercles. Es pot aplicar en <strong>l\u00edquids freds i calents,<\/strong> sempre que s&#8217;agiti amb for\u00e7a. <\/p>\n\n<p class=\"wp-block-paragraph\">Aporta <strong>cremositat<\/strong> a la textura, substituint s\u00f2lids base com els sucres. La seva aplicaci\u00f3 \u00e9s habitual en <strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">mousses, gelats, cremes, ganaches, merengues i sorbets<\/mark><\/strong>. En aquests \u00faltims, t\u00e9 l&#8217;avantatge de dissoldre&#8217;s f\u00e0cilment, respectant el sabor de les fruites.  <\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Quines difer\u00e8ncies hi ha entre la inulina en fred i calent?<\/strong> Com hem vist, hi ha moltes similituds entre ambdues fibres, per\u00f2 cal tenir en compte que la en fred compta amb un 90 % de fibra i 10 % de sucres. En canvi, la que es dissol en calent est\u00e0 formada en un 99% de fibra. Tamb\u00e9 cal destacar que aquesta \u00faltima serveix per proporcionar m\u00e9s sensaci\u00f3 grassa que la primera.  <\/p>\n\n<h3 class=\"wp-block-heading\">Oligofructosa<\/h3>\n\n<p class=\"wp-block-paragraph\">Es tracta d&#8217;una fibra completament <strong>vegetal<\/strong>, ja que es troba en diferents arrels i tubercles. \u00c9s molt soluble i es dissol amb facilitat tant en fred com en calent, amb nom\u00e9s proporcionar a la preparaci\u00f3 una lleugera agitaci\u00f3. Tampoc aporta color o sabor a cap elaboraci\u00f3 i funciona, fins i tot, en preparacions \u00e0cides. A m\u00e9s, mant\u00e9 la textura quan la preparaci\u00f3 es congela i descongela.   <\/p>\n\n<p class=\"wp-block-paragraph\">Aquesta fibra est\u00e0 destinada a <strong>substituir, fins i tot de manera total, els sucres.<\/strong> D&#8217;aquesta manera, millora el valor nutricional d&#8217;una recepta i potencia el sabor de la resta dels ingredients, reduint la sensaci\u00f3 de dol\u00e7or.<\/p>\n\n<p class=\"wp-block-paragraph\">S&#8217;aplica en tot tipus de preparacions dolces, com <strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">gelats, mousses o bescuits.<\/mark><\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">Definitivament, els diferents <strong>tipus de fibra aliment\u00e0ria<\/strong> s\u00f3n una gran aportaci\u00f3 a la pastisseria moderna. Si vols tenir m\u00e9s informaci\u00f3, pots descarregar el Manual d&#8217;\u00das de Fibres en el seg\u00fcent enlla\u00e7. <\/p>\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-3e41869c wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/s3i2g.mjlp.lu\/lp\/s3i2g\/Pasteleria-vegetal\" target=\"_blank\" rel=\"noreferrer noopener\">Descarregar Manual d&#8217;\u00das de les Fibres<\/a><\/div>\n<\/div>\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Con\u00e8ixer els diferents tipus de fibra aliment\u00e0ria existents ens permet realitzar les millors creacions en pastisseria, combinant el major encert de sabor i textura. Les fibres s\u00f3n, sens dubte, una de les opcions m\u00e9s innovadores a l&#8217;hora de trobar solucions gastron\u00f2miques per a l&#8217;elaboraci\u00f3 de receptes modernes. Les fibres aliment\u00e0ries existents ens permet realitzar les [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":40221,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[963],"tags":[],"class_list":["post-40220","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fibres aliment\u00e0ries: tipus i caracter\u00edstiques - Sosa<\/title>\n<meta name=\"description\" content=\"Con\u00e8ixer els diferents tipus de fibra aliment\u00e0ria existents ens permet realitzar les millors creacions en pastisseria,\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/ca\/fibres-alimentaries-tipus-i-caracteristiques\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fibres aliment\u00e0ries: tipus i caracter\u00edstiques - 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