{"id":8236,"date":"2024-01-29T17:17:47","date_gmt":"2024-01-29T17:17:47","guid":{"rendered":"https:\/\/bailabakes.com\/?p=8236"},"modified":"2024-01-29T17:23:00","modified_gmt":"2024-01-29T17:23:00","slug":"farinha-branca-ou-integral","status":"publish","type":"post","link":"https:\/\/bailabakes.com\/en\/farinha-branca-ou-integral\/","title":{"rendered":"Farinha branca ou integral? Qual a diferen\u00e7a?"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Farinha branca ou integral? Qual a diferen\u00e7a? Qual o impacto no p\u00e3o de fermenta\u00e7\u00e3o natural e no fermento?\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Na hora de fazer p\u00e3o, muitas vezes, bate aquela d\u00favida: que farinha vou usar? Quando a gente t\u00e1 come\u00e7ando a fazer p\u00e3o de fermenta\u00e7\u00e3o natural, j\u00e1 tem tanta informa\u00e7\u00e3o para absorver que n\u00e3o nos preocupamos muito com o tipo de farinha que vamos usar. Tamb\u00e9m, \u00e0s vezes, a gente n\u00e3o tem muita op\u00e7\u00e3o de compra na regi\u00e3o. Mas conhecer as farinhas e os seus efeitos na massa e no fermento te ajudam a fazer um p\u00e3o cada vez melhor. Continue lendo e aprenda.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"700\" height=\"467\" src=\"http:\/\/bailabakes.com\/wp-content\/uploads\/2022\/04\/Untitled-design-3-1.jpg\" alt=\"Farinha branca ou integral\" class=\"wp-image-7232\" srcset=\"https:\/\/bailabakes.com\/wp-content\/uploads\/2022\/04\/Untitled-design-3-1.jpg 700w, https:\/\/bailabakes.com\/wp-content\/uploads\/2022\/04\/Untitled-design-3-1-300x200.jpg 300w, https:\/\/bailabakes.com\/wp-content\/uploads\/2022\/04\/Untitled-design-3-1-380x254.jpg 380w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><figcaption class=\"wp-element-caption\">A farinha integral absorve  mais \u00e1gua do que a branca<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">&nbsp;Diferen\u00e7a entre farinha branca e integral<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A farinha branca \u00e9 a farinha refinada. As fibras s\u00e3o retiradas e tamb\u00e9m o g\u00e9rmen, que \u00e9 a fonte de mais nutrientes. Isso quer dizer que \u00e9 uma farinha mais pobre em fibras.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">J\u00e1 na farinha integral, o farelo e o g\u00e9rmen permanecem. Assim, temos uma farinha mais rica em nutrientes e fibras e com um sabor mais complexo e intenso.\u00a0\u00a0<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/bailabakes.com\/wp-content\/uploads\/2024\/01\/germen-768x1024.jpg\" alt=\"gr\u00e3o do trigo \" class=\"wp-image-8237\" style=\"width:371px;height:auto\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">O efeito no p\u00e3o?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">De um modo geral, a farinha branca promove uma estrutura mais macia do p\u00e3o e um maior salto de forno. Afinal, essa \u00e9 uma farinha com menos fibras. Assim, o miolo tamb\u00e9m fica mais propenso a ser macio e com mais alv\u00e9olos. Por outro lado, um p\u00e3o feito exclusivamente com farinha branca tem um sabor menos complexo, menos intenso.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">J\u00e1 a farinha integral, que \u00e9 mais rica em fibras nutrientes,\u00a0gera um miolo mais denso, com menos alv\u00e9olos. \u00c9 bom lembrar que a farinha integral tamb\u00e9m absorve mais \u00e1gua do que a farinha branca. Confira o resumo no quadro abaixo:<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td><\/td><td>Farinha Branca<\/td><td>Wholemeal flour<\/td><\/tr><tr><td>Sabor<\/td><td>Mais suave<\/td><td>Mais complexo<\/td><\/tr><tr><td>Estrutura<\/td><td>Mais leve e macia<\/td><td>Mais densa<\/td><\/tr><tr><td>Alv\u00e9olos<\/td><td>Propens\u00e3o a ter mais alv\u00e9olos<\/td><td>Propens\u00e3o a ter Menos alv\u00e9olos<\/td><\/tr><tr><td>Absor\u00e7\u00e3o da \u00e1gua<\/td><td>Menos \u00e1gua<\/td><td>Mais \u00e1gua<\/td><\/tr><tr><td>Salto de forno<\/td><td>Propens\u00e3o a maior salto de forno<\/td><td>Propens\u00e3o a menor salto de forno<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Tenho que escolher entre farinha branca ou integral?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Podemos fazer p\u00e3es somente com um tipo de farinha, mas tamb\u00e9m podemos fazer um<em> blend <\/em>de farinhas e ter o melhor das duas. Podemos variar o percentual de farinha integral e ter um p\u00e3o mais rico em sabor e textura.<\/p>\n\n\n\n<pre class=\"wp-block-verse has-white-color has-text-color has-background has-link-color has-medium-font-size wp-elements-287cf43d563788061038ada7878f33f2\" style=\"background-color:#cd7621\">Aten\u00e7\u00e3o: Atualmente, no Brasil, \u00e9 preciso ter pelo menos 30% de gr\u00e3os integrais para o p\u00e3o ser chamado de integral.<\/pre>\n\n\n\n<h2 class=\"wp-block-heading\">E os outros gr\u00e3os?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Sim, n\u00e3o podemos nos esquecer de outros gr\u00e3os como centeio, espelta, por exemplo. As farinhas feitas desses gr\u00e3os podem ser integrais ou n\u00e3o. E cada gr\u00e3o tem as suas pr\u00f3prias caracter\u00edsticas e sabor.&nbsp; Um bom exemplo \u00e9 a espelta. Apesar de ter um teor de prote\u00edna bem alto, a qualidade do gl\u00faten n\u00e3o \u00e9 t\u00e3o boa. Por isso, \u00e9 t\u00e3o importante conhecer as farinhas para escolher a farinha certa para o tipo de p\u00e3o que voc\u00ea quer fazer.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">E qual o impacto no fermento?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pra fazer um bom p\u00e3o de fermenta\u00e7\u00e3o natural, \u00e9 preciso ter um fermento forte e saud\u00e1vel. Mas ser\u00e1 que <a href=\"https:\/\/bailabakes.com\/en\/qual-farinha-usar-para-fazer-fermento-natural\/\">o tipo de farinha faz diferen\u00e7a<\/a>? Com certeza, sim.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A farinha integral seja de trigo ou de outro tipo de gr\u00e3o vai estimular mais a fermenta\u00e7\u00e3o. Lembrando que o centeio d\u00e1 um gosto mais azedo, por isso o fermento de centeio tem um sabor ainda mais acentuado. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\">E a farinha branca?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Muita gente faz e refresca o seu fermento apenas com farinha branca. Mas, \u00e0s vezes, a farinha branca demora mais para fazer o fermento porque tem menos nutrientes. Lembre-se que a farinha branca \u00e9 refinada e as partes\u00a0 mais ricas em a\u00e7\u00facares e nutrientes s\u00e3o removidas.\u00a0 Um dica: d\u00ea prefer\u00eancia \u00e0 farinhas org\u00e2nicas.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Um resumo<\/h3>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td><\/td><td>white flour<\/td><td>Wholemeal flour&nbsp;<\/td><\/tr><tr><td>Sabor<\/td><td>Mais suave<\/td><td>Mais complexo, mais azedo<\/td><\/tr><tr><td>Fermenta\u00e7\u00e3o<\/td><td>Menso r\u00e1pida<\/td><td>Mais r\u00e1pida<\/td><\/tr><tr><td>Manuten\u00e7\u00e3o<\/td><td>Mais trabalhoso<\/td><td>Mais robusto, menos manuten\u00e7\u00e3o<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Agora, me conta? Esse post te ajudou? Deixe o seu coment\u00e1rio. Vou adorar saber.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>Farinha branca ou integral? Qual a diferen\u00e7a? Qual o impacto no p\u00e3o de fermenta\u00e7\u00e3o natural e no fermento?\u00a0 Na hora de fazer p\u00e3o, muitas vezes, bate aquela d\u00favida: que farinha vou usar? Quando a gente t\u00e1 come\u00e7ando a fazer p\u00e3o de fermenta\u00e7\u00e3o natural, j\u00e1 tem tanta informa\u00e7\u00e3o para absorver que [&hellip;]<\/p>","protected":false},"author":1,"featured_media":7792,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[58],"tags":[67,52,98],"class_list":["post-8236","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-farinhas","tag-fermento-natural","tag-ingredientes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Farinha branca ou integral? 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