<\/p>\r\n
M\u00e1slo a margariny maj\u00ed krom\u011b sv\u00e9 v\u00fd\u017eivov\u00e9 hodnoty i n\u011bkter\u00e9 d\u016fle\u017eit\u00e9 funk\u010dn\u00ed vlastnosti, kter\u00e9 souvisej\u00ed s praktick\u00fdm pou\u017e\u00edv\u00e1n\u00edm v\u00fdrobk\u016f v dom\u00e1cnosti nebo p\u0159i pr\u016fmyslov\u00fdch aplikac\u00edch, nap\u0159\u00edklad p\u0159i pe\u010den\u00ed. Funk\u010dn\u00ed vlastnosti produkt\u016f jsou d\u00e1ny p\u0159edev\u0161\u00edm slo\u017een\u00edm tuku (vz\u00e1jemn\u00fdm zastoupen\u00edm mastn\u00fdch kyselin). U m\u00e1sla je jedin\u00fdm tukem ve v\u00fdrobku tuk ml\u00e9\u010dn\u00fd. Margariny jsou vyr\u00e1b\u011bny ze sm\u011bsi r\u016fzn\u00fdch tuk\u016f a olej\u016f v r\u016fzn\u00e9m pom\u011brn\u00e9m zastoupen\u00ed. U m\u00e1sla lze slo\u017een\u00ed tuku \u010d\u00e1ste\u010dn\u011b ovlivnit skladbou krmen\u00ed dojnic. Typick\u00e9 jsou nap\u0159\u00edklad rozd\u00edly mezi letn\u00edm m\u00e1slem, kdy jsou kr\u00e1vy na pastv\u011b, a zimn\u00edm m\u00e1slem z ust\u00e1jen\u00fdch chov\u016f. Letn\u00ed m\u00e1slo je m\u011bk\u010d\u00ed konzistence, o n\u011bco l\u00e9pe se rozt\u00edr\u00e1, zimn\u00ed m\u00e1slo je vhodn\u011bj\u0161\u00ed pro pr\u016fmyslov\u00e1 pe\u010den\u00ed. Konzistenci m\u00e1sla lze do jist\u00e9 m\u00edry ovlivnit i technologick\u00fdm postupem. \u010c\u00e1st ml\u00e9\u010dn\u00e9ho tuku je kapaln\u00e1, poda\u0159\u00ed-li se p\u0159i krystalizaci ml\u00e9\u010dn\u00e9ho tuku v r\u00e1mci technologie v\u00fdroby omezit tvorbu sm\u011bsn\u00fdch krystal\u016f kapaln\u00e9 a tuh\u00e9 f\u00e1ze, m\u00e1 m\u00e1slo m\u011bk\u010d\u00ed konzistenci.<\/p>\r\n
Konzistence m\u00e1sla je obecn\u011b dan\u00e1 slo\u017een\u00edm ml\u00e9\u010dn\u00e9ho tuku a nelze ji v\u00fdznamn\u00fdm zp\u016fsobem p\u0159izp\u016fsobit po\u017eadavk\u016f praxe. M\u00e1slo se h\u016f\u0159e rozt\u00edr\u00e1 p\u0159i vynd\u00e1n\u00ed z chladni\u010dky, pro lep\u0161\u00ed zapracov\u00e1n\u00ed do t\u011bst je nutno jej nechat chv\u00edli povolit za norm\u00e1ln\u00ed teploty.<\/p>\r\n
V\u00fdhodou margarin\u016f jsou v podstat\u011b neomezen\u00e9 mo\u017enosti p\u0159i v\u00fdvoji v\u00fdrobk\u016f z hlediska volby tukov\u00fdch surovin. V\u00fdrobci maj\u00ed na v\u00fdb\u011br r\u016fzn\u00e9 oleje a tuky a mohou je kombinovat v r\u016fzn\u00fdch pom\u011brech. Produkty maj\u00ed n\u00e1sledn\u011b konstantn\u00ed kvalitu a funk\u010dn\u00ed vlastnosti v\u00fdrobku jsou nez\u00e1visl\u00e9 na tom, zda se vyr\u00e1b\u011bj\u00ed v l\u00e9t\u011b nebo zim\u011b. Margarin je v\u00fdrobek, kter\u00fd se uzp\u016fsobuje hlavn\u00edmu \u00fa\u010delu pou\u017eit\u00ed, na rozd\u00edl od m\u00e1sla, kter\u00e9 m\u00e1 univerz\u00e1ln\u00ed pou\u017eit\u00ed. V\u00fdrobky c\u00edlen\u011b ur\u010den\u00e9 k namaz\u00e1n\u00ed na chl\u00e9b se bal\u00ed do kel\u00edmk\u016f \u010di vani\u010dek. Charakterizuje je dobr\u00e1 rozt\u00edratelnost bezprost\u0159edn\u011b po vynd\u00e1n\u00ed z chladni\u010dky. Maj\u00ed vy\u0161\u0161\u00ed pod\u00edl kapaln\u00fdch olej\u016f a t\u00edm i lep\u0161\u00ed v\u00fd\u017eivovou hodnotu. Obsahuj\u00ed m\u00e9n\u011b nasycen\u00fdch mastn\u00fdch kyselin. Vhodnou kombinac\u00ed olej\u016f lze zv\u00fd\u0161it obsah esenci\u00e1ln\u00edch mastn\u00fdch kyselin omega 3 a 6 v souladu s v\u00fd\u017eivov\u00fdmi doporu\u010den\u00edmi. Modern\u00ed margariny obsahuj\u00ed m\u00e9n\u011b transmastn\u00fdch kyselin ne\u017e m\u00e1slo.<\/p>\r\n
V\u00fdb\u011br vhodn\u00e9ho tuku hraje v\u00fdznamnou roli p\u0159i pe\u010den\u00ed. Tuk p\u0159isp\u00edv\u00e1 k jemnosti, vl\u00e1\u010dnosti produktu a p\u0159\u00edjemn\u00e9mu pocitu v \u00fastech p\u0159i konzumaci. B\u00e1bovku upe\u010deme i s olejem, ale n\u011bkter\u00e9 druhy t\u011bst vy\u017eaduj\u00ed tuk pevn\u00e9 konzistence specifick\u00fdch vlastnost\u00ed. Tuk pom\u00e1h\u00e1 zadr\u017eovat za\u0161lehan\u00fd vzduch v t\u011bst\u011b, dr\u017e\u00ed tvar produktu a\u017e do okam\u017eiku, kdy v pr\u016fb\u011bhu pe\u010den\u00ed doch\u00e1z\u00ed ke zm\u011bn\u00e1m (denaturaci) b\u00edlkovin a formuje se fin\u00e1ln\u00ed struktura pe\u010den\u00e9ho produktu. Vodn\u00e1 slo\u017eka v m\u00e1sle \u010di margarinu se v pr\u016fb\u011bhu pe\u010den\u00ed m\u011bn\u00ed v p\u00e1ru, co\u017e dod\u00e1v\u00e1 produkt\u016fm vl\u00e1\u010dnost. Oba produkty p\u016fsob\u00ed v tomto sm\u011bru stejn\u011b. Rozd\u00edly mezi m\u00e1slem a speci\u00e1ln\u00edmi rostlinn\u00fdmi tuky na pe\u010den\u00ed se projevuj\u00ed i p\u0159i zpracov\u00e1n\u00ed t\u011bsta. M\u00e1slo je tvrd\u00e9 p\u0159i teplot\u011b 9 \u00b0C a m\u011bkk\u00e9 p\u0159i 27 \u00b0C, n\u011bkter\u00e9 speci\u00e1ln\u00ed tuky na pe\u010den\u00ed se dob\u0159e zpracov\u00e1vaj\u00ed ji\u017e p\u0159i teplot\u011b 4 \u00b0C a dob\u0159e dr\u017e\u00ed strukturu t\u011bsta i p\u0159i 32 \u00b0C. K p\u0159\u00edprav\u011b listov\u00fdch t\u011bst se pou\u017e\u00edvaj\u00ed tuky, kter\u00e9 velmi dob\u0159e odd\u011bluj\u00ed tukovou vrstvu t\u011bsta od vod\u00e1nku, co\u017e je typick\u00e1 charakteristika produkt\u016f p\u0159ipraven\u00fdch z tohoto t\u011bsta. M\u00e1slo se pod\u00edl\u00ed na chuti upe\u010den\u00fdch produkt\u016f, margariny pou\u017e\u00edvan\u00e9 na pe\u010den\u00ed se n\u011bkdy sna\u017e\u00ed tuto chu\u0165 napodobit, ale ne v\u017edy. Nap\u0159\u00edklad aroma s p\u0159\u00edchut\u00ed vanilky dod\u00e1v\u00e1 v\u00fdrobk\u016fm rovn\u011b\u017e velmi p\u0159\u00edjemnou chu\u0165.<\/p>\r\n
Modern\u00ed margariny se dok\u00e1\u017e\u00ed m\u00e1slu v \u0159ad\u011b funk\u010dn\u00edch vlastnost\u00ed vyrovnat a v n\u011bkter\u00fdch p\u0159\u00edpadech je i p\u0159ed\u010d\u00ed. Je to d\u00e1no t\u00edm, \u017ee v r\u00e1mci v\u00fdvoje v\u00fdrobk\u016f je mo\u017eno l\u00e9pe nakombinovat tukov\u00e9 suroviny vzhledem k po\u017eadavk\u016fm praxe, co\u017e v p\u0159\u00edpad\u011b m\u00e1sla nen\u00ed dost dob\u0159e mo\u017en\u00e9.<\/p>","protected":false},"excerpt":{"rendered":"
M\u00e1slo a margariny maj\u00ed krom\u011b sv\u00e9 v\u00fd\u017eivov\u00e9 hodnoty i n\u011bkter\u00e9 d\u016fle\u017eit\u00e9 funk\u010dn\u00ed vlastnosti, kter\u00e9 souvisej\u00ed s praktick\u00fdm pou\u017e\u00edv\u00e1n\u00edm v\u00fdrobk\u016f […]<\/p>\n","protected":false},"author":5,"featured_media":11990,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[353],"tags":[],"class_list":["post-11995","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/11995","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/comments?post=11995"}],"version-history":[{"count":2,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/11995\/revisions"}],"predecessor-version":[{"id":13312,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/11995\/revisions\/13312"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media\/11990"}],"wp:attachment":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media?parent=11995"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/categories?post=11995"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/tags?post=11995"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}