{"id":3948,"date":"2021-02-23T08:02:11","date_gmt":"2021-02-23T08:02:11","guid":{"rendered":"https:\/\/jordibordas.com\/fr\/?p=3948"},"modified":"2022-07-21T09:41:09","modified_gmt":"2022-07-21T07:41:09","slug":"pectinas-gelificante-natural-clave-pasteleria-vegana-vegetariana","status":"publish","type":"post","link":"https:\/\/jordibordas.com\/fr\/blog\/pectinas-gelificante-natural-clave-pasteleria-vegana-vegetariana\/","title":{"rendered":"Hablemos de pectinas: un gelificante natural clave en pasteler\u00eda vegana y vegetariana"},"content":{"rendered":"\n<p>En <a href=\"https:\/\/www.instagram.com\/p\/CSKN7xtNpNT\/\" target=\"_blank\" rel=\"noreferrer noopener\">posts anteriores<\/a> os hemos hablado sobre la<strong> <\/strong><a href=\"https:\/\/jordibordas.com\/fr\/blog\/inulina-un-ingrediente-sano-y-nutricional-para-usar-en-pasteleria\/\">inulina<\/a> y las <a href=\"https:\/\/jordibordas.com\/fr\/blog\/las-fibras-como-ingrediente-clave-en-la-pasteleria-moderna-fibras-de-citricos\/\">fibras de c\u00edtricos<\/a>, ingredientes sanos y nutricionales que nos aportan<strong> funcionalidad <\/strong>a las recetas. Hoy os queremos presentar las<strong> pectinas<\/strong>, otro tipo de <strong>fibra <\/strong>que nos ayuda a gelificar y estabilizar recetas como compotas, cremosos, mousses o glaseados, que contienen mucha <strong>agua libre<\/strong> que necesitamos controlar para evitar la sin\u00e9resis y retrasar el desarrollo de microorganismos.<\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<p>Las pectinas pertenecen al grupo de los <strong>polisac\u00e1ridos<\/strong> y son un tipo de fibra soluble que se utiliza como gelificante, a menudo para sustituir la gelatina por una <strong>alternativa vegetal<\/strong>. &nbsp;De hecho, las pectinas se encuentran naturalmente en la fruta y las utilizamos cuando hacemos mermeladas o compotas con frutas como el membrillo, los c\u00edtricos o las moras, que tienen un alto contenido de esta fibra.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#f6f6f6\"><strong>La pectina que encontramos en el mercado se extrae del hollejo de la manzana y de la piel de los c\u00edtricos.<\/strong><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"702\" height=\"667\" src=\"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/02\/Compota2-1.jpg\" alt=\"Compota frutas pectina\" class=\"wp-image-3952\" srcset=\"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/02\/Compota2-1.jpg 702w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/02\/Compota2-1-300x285.jpg 300w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/02\/Compota2-1-665x632.jpg 665w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/02\/Compota2-1-600x570.jpg 600w\" sizes=\"auto, (max-width: 702px) 100vw, 702px\" \/><figcaption>Compota de frutas<\/figcaption><\/figure>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p>Las pectinas est\u00e1n compuestas por largas cadenas lineares de monosac\u00e1rido, por lo que nos aportan<strong> extracto seco<\/strong> y una gran capacidad de<strong> captaci\u00f3n de agua <\/strong>(par\u00e1metros que tenemos muy en cuenta cuando formulamos recetas con el <a href=\"https:\/\/jordibordas.com\/fr\/metodo-bconcept-jordi-bordas\/\">m\u00e9todo B\u00b7Concept<\/a>). Adem\u00e1s, tienen un sabor neutro y no tienen poder edulcorante, por lo que son un ingrediente 100% funcional que nos permite maximizar el sabor de los dem\u00e1s componentes de la receta sin enmascararlos.<\/p>\n\n\n\n<p>Existen principalmente dos tipos de pectinas dependiendo del tratamiento que se les haya dado a estas fibras:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Pectinas de alto metoxilo<\/strong> (o HM), que se extraen directamente de la fruta y necesitan gran cantidad de az\u00facar y un pH \u00e1cido en la receta para funcionar.<\/li><li><strong>Pectinas de bajo metoxilo <\/strong>(o LM) a las que se les ha hecho un tratamiento para que gelifiquen en presencia de calcio sin necesidad de gran cantidad de az\u00facar.<\/li><\/ul>\n\n\n\n<p>Muchas de las pectinas que encontramos en el mercado han sido <strong>optimizadas<\/strong> para funcionar en condiciones concretas, ya sea para gelificar en rangos de pH espec\u00edficos, para elaboraciones como glaseados o pastas de frutas, o con distintas necesidades de az\u00facar. Esto se consigue combinando diferentes tipos de pectina y a\u00f1adiendo otros ingredientes como sales que regulan el pH, calcio que ayuda a asegurar la formaci\u00f3n del gel o az\u00facares que ayudan a prevenir la formaci\u00f3n de grumos.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#f6f6f6\"><strong>Las pectinas nos ayudan a controlar el agua libre de la receta, atrap\u00e1ndola en una red tridimensional. Al hacerlo crean una textura semis\u00f3lida que llamamos gel.<\/strong><\/p>\n\n\n\n<p>Una caracter\u00edstica muy importante de los geles es su <strong>textura<\/strong>. La<strong> sensaci\u00f3n en boca <\/strong>que nos da el gel afecta a la forma en que percibimos el <strong>sabor <\/strong>de nuestra elaboraci\u00f3n, ya que un gel que sea suave y el\u00e1stico permanece m\u00e1s tiempo en nuestro paladar que uno masticable y firme.<\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p>Los geles de <strong>gelatina<\/strong>, por ejemplo, nos proporcionan una sensaci\u00f3n en boca muy agradable porque al tener una <strong>temperatura de fusi\u00f3n<\/strong> similar a nuestra <strong>temperatura corporal<\/strong>, se funde de manera placentera en nuestra boca. En elaboraciones <strong>vegetarianas <\/strong>o <strong>veganas<\/strong>, solemos tener la gelatina como<strong> textura de referencia<\/strong> por lo que nos resulta dif\u00edcil encontrar un sustituto de origen vegetal que tenga la misma <strong>cremosidad<\/strong>.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-background\" style=\"background-color:#f6f6f6\"><strong>Las pectinas son una buena opci\u00f3n para sustituir a la gelatina, ya que, a pesar de no tener la misma sensaci\u00f3n en boca, las podemos combinar con espesantes como la goma garrof\u00edn, creando una sinergia que da un gel m\u00e1s cremoso y que permanece en la boca por m\u00e1s tiempo.<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"353\" src=\"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/02\/Ferro-1024x353.jpg\" alt=\"Entremet Ferro pastel vegano\" class=\"wp-image-3961\" srcset=\"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/02\/Ferro-1024x353.jpg 1024w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/02\/Ferro-300x104.jpg 300w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/02\/Ferro-768x265.jpg 768w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/02\/Ferro-1330x459.jpg 1330w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/02\/Ferro-665x230.jpg 665w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/02\/Ferro-600x207.jpg 600w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2021\/02\/Ferro.jpg 1440w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Entremet Ferro<\/figcaption><\/figure>\n\n\n\n<p>Nosotros utilizamos pectina principalmente en los cremosos, compotas o gelificados de nuestro recetario habitual, pero tambi\u00e9n la usamos para <strong>mousses veganas<\/strong>, como es el caso de la mousse de mandarina de nuestro entremet Ferro, 100 % vegano. En el <a href=\"https:\/\/jordibordas.com\/fr\/curso-online-de-pasteleria-bconcept\/\">Curso de Pasteler\u00eda B\u00b7Concept online y extendido<\/a> podr\u00e1s aprender a elaborarlo de principio a fin y descubrir todas las aplicaciones posibles de la pectina, un ingrediente imprescindible en cualquier obrador.<\/p>\n\n\n\n<p>Si tienes ganas de saber m\u00e1s, en esta masterclass gratuita te explicamos c\u00f3mo identificar los gelificantes vegetales m\u00e1s utilizados en pasteler\u00eda. Hablamos de los diferentes tipos de pectina que existen y tambi\u00e9n de otras soluciones interesantes para la gelificaci\u00f3n de recetas veganas y vegetarianas. Durante la sesi\u00f3n, Jordi Bordas y \u00d3scar Albi\u00f1ana (Sosa Ingredients) realizan varias recetas en directo explicando la aplicaci\u00f3n de estos ingredientes.<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Pectina y otros gelificantes vegetales en pasteler\u00eda \/ Jordi Bordas y \u00d3scar Albinyana \u2013 MASTERCLASS\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/JVwBvGQDE9w?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>En posts anteriores os hemos hablado sobre la inulina y las fibras de c\u00edtricos, ingredientes sanos y nutricionales que nos aportan funcionalidad a las recetas. Hoy os queremos presentar las pectinas, otro tipo de fibra que nos ayuda a gelificar y estabilizar recetas como compotas, cremosos, mousses o glaseados, que contienen mucha agua libre que [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":3973,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[5],"tags":[74,25,62,80,71],"class_list":["post-3948","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-b-concept","tag-gelificacion","tag-ingredientes-de-pasteleria","tag-recetas-de-pasteleria","tag-recetas-veganas","tag-tecnicas-de-pasteleria"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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