{"id":9660,"date":"2022-06-30T14:17:12","date_gmt":"2022-06-30T12:17:12","guid":{"rendered":"https:\/\/jordibordas.com\/fr\/?p=9660"},"modified":"2022-12-05T10:59:04","modified_gmt":"2022-12-05T09:59:04","slug":"la-estructura-molecular-de-los-almidones","status":"publish","type":"post","link":"https:\/\/jordibordas.com\/fr\/blog\/la-estructura-molecular-de-los-almidones\/","title":{"rendered":"La estructura molecular de los almidones"},"content":{"rendered":"\n<p>\u00bfCu\u00e1l es la <strong>estructura molecular<\/strong> de los almidones? Los almidones son uno de los ingredientes m\u00e1s utilizados en la pasteler\u00eda sin gluten y existen m\u00e1s variedades de las que creemos, cada una de ellas con una composici\u00f3n y unas propiedades texturizantes \u00fanicas.<\/p>\n\n\n\n<p>El <strong>almid\u00f3n<\/strong> es un polisac\u00e1rido muy presente en la naturaleza. Se trata de la reserva energ\u00e9tica de las plantas, as\u00ed como nuestra principal fuente de energ\u00eda, ya que nos proporciona alrededor del 70-80 % de las calor\u00edas que consumimos.<\/p>\n\n\n\n<p>Los gr\u00e1nulos de almid\u00f3n se encuentran en grandes cantidades en los cereales y en los tub\u00e9rculos de algunas plantas. Tambi\u00e9n est\u00e1n presentes en menor cantidad en legumbres, y en algunas frutas y verduras. \ud83e\udd54\ud83c\udf60\ud83c\udf3d<\/p>\n\n\n\n<div style=\"height:21px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"has-background\" style=\"background-color:#eadacb\">El almid\u00f3n se encuentra en el endospermo del grano de trigo, que es la parte interior, de donde se extrae la harina blanca refinada. En el endospermo adem\u00e1s del almid\u00f3n, encontramos tambi\u00e9n las prote\u00ednas que forman la <strong>red de gluten<\/strong>.<\/p>\n\n\n\n<div style=\"height:21px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Los gr\u00e1nulos de almid\u00f3n est\u00e1n compuestos por dos tipos de mol\u00e9culas: la amilosa y la amilopectina. Ambas mol\u00e9culas est\u00e1n formadas por <strong>largas cadenas de glucosa<\/strong> y su principal diferencia reside en su organizaci\u00f3n: la <strong>amilosa<\/strong> tiene una forma lineal, mientras que la <strong>amilopectina<\/strong> tiene una estructura ramificada.<\/p>\n\n\n\n<p>Esta diferencia en la organizaci\u00f3n de su estructura tiene efectos directos en sus <strong>propiedades fisicoqu\u00edmicas<\/strong>, como la solubilidad, la capacidad de captar agua o la posibilidad de formar enlaces entre sus cadenas, entre otras. Por este motivo, la proporci\u00f3n de amilosa y amilopectina que compone cada tipo de almid\u00f3n influye en sus propiedades funcionales.<\/p>\n\n\n\n<p>Los almidones que tienen un<strong> alto contenido de amilosa<\/strong> (25-30 %) forman <strong>redes tridimensionales<\/strong> y pueden gelificar, mientras que los almidones con <strong>bajo contenido<\/strong> (15-20 %) espesan, pero no gelifican, ya que las mol\u00e9culas de amilopectina no pueden formar enlaces entre ellas.<\/p>\n\n\n\n<p>\u00bfC\u00f3mo nos puede ayudar el almid\u00f3n en las elaboraciones sin gluten? En el caso del <strong>pan, <\/strong>&nbsp;<strong>brioche<\/strong>, o <strong>algunos tipos de bizcochos<\/strong>, el almid\u00f3n con alto contenido en amilosa nos ayuda a crear estructura, ayudando a que las burbujas de aire no colapsan y que la masa se desarrolla correctamente en el horno. <\/p>\n\n\n\n<p>Por otro lado, en el caso de <strong>cakes<\/strong>, <strong>madalenas<\/strong> u otras recetas, la red de gluten tambi\u00e9n ayuda al desarrollo de la masa pero gracias a la presencia del huevo no resulta tan necesaria. El almid\u00f3n se incorpora no tanto para ayudar a la masa a ganar m\u00e1s volumen en el horno, sino para mejorar el color, la estructura y textura de la miga.<\/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<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2022\/06\/2020-10-13_Jordi-Bordas3204-1024x683.jpg\" alt=\"\" class=\"wp-image-9661\" srcset=\"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2022\/06\/2020-10-13_Jordi-Bordas3204-1024x683.jpg 1024w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2022\/06\/2020-10-13_Jordi-Bordas3204-300x200.jpg 300w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2022\/06\/2020-10-13_Jordi-Bordas3204-768x512.jpg 768w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2022\/06\/2020-10-13_Jordi-Bordas3204-100x67.jpg 100w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2022\/06\/2020-10-13_Jordi-Bordas3204-1536x1025.jpg 1536w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2022\/06\/2020-10-13_Jordi-Bordas3204-1330x887.jpg 1330w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2022\/06\/2020-10-13_Jordi-Bordas3204-665x444.jpg 665w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2022\/06\/2020-10-13_Jordi-Bordas3204-600x400.jpg 600w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Interior de la tartaleta<\/figcaption><\/figure>\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-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2022\/06\/2020-10-13_Jordi-Bordas2156-1024x683.jpg\" alt=\"\" class=\"wp-image-9662\" srcset=\"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2022\/06\/2020-10-13_Jordi-Bordas2156-1024x683.jpg 1024w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2022\/06\/2020-10-13_Jordi-Bordas2156-300x200.jpg 300w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2022\/06\/2020-10-13_Jordi-Bordas2156-768x512.jpg 768w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2022\/06\/2020-10-13_Jordi-Bordas2156-100x67.jpg 100w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2022\/06\/2020-10-13_Jordi-Bordas2156-1536x1025.jpg 1536w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2022\/06\/2020-10-13_Jordi-Bordas2156-1330x887.jpg 1330w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2022\/06\/2020-10-13_Jordi-Bordas2156-665x444.jpg 665w, https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2022\/06\/2020-10-13_Jordi-Bordas2156-600x400.jpg 600w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Masa horneada<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<p>\u00a1Puedes volver a ver la masterclass <a href=\"https:\/\/youtu.be\/t-cJIgJvbew\">&#8220;C\u00f3mo hacer recetas sin gluten con almidones&#8221;<\/a> de forma gratuita en nuestro<a href=\"https:\/\/www.youtube.com\/channel\/UCnuk0YTS_1dhSHJ8t_iYSYQ\"> canal de YouTube<\/a>!<\/p>\n\n\n\n<p>Y si te has quedado con ganas de m\u00e1s, el&nbsp;Curso de pasteler\u00eda B\u00b7Concept online y extendido&nbsp;comienza con un m\u00f3dulo te\u00f3rico dedicado, en exclusiva, a hacer un an\u00e1lisis exhaustivo de las principales&nbsp;<strong>mol\u00e9culas alimentarias<\/strong>. \u00a1No te lo pierdas!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00bfCu\u00e1l es la estructura molecular de los almidones? Los almidones son uno de los ingredientes m\u00e1s utilizados en la pasteler\u00eda sin gluten y existen m\u00e1s variedades de las que creemos, cada una de ellas con una composici\u00f3n y unas propiedades texturizantes \u00fanicas. El almid\u00f3n es un polisac\u00e1rido muy presente en la naturaleza. Se trata de [&hellip;]<\/p>\n","protected":false},"author":24,"featured_media":9669,"comment_status":"closed","ping_status":"open","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":[5,6],"tags":[25,62,79,71],"class_list":["post-9660","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-b-concept","category-cursos","tag-ingredientes-de-pasteleria","tag-recetas-de-pasteleria","tag-recetas-sin-gluten","tag-tecnicas-de-pasteleria"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La estructura molecular de los almidones - Jordi Bordas \u00c9cole de P\u00e2tisserie<\/title>\n<meta name=\"description\" content=\"\u00bfCu\u00e1l es la estructura molecular de los almidones? Los almidones son uno de los ingredientes m\u00e1s utilizados en la pasteler\u00eda sin gluten.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jordibordas.com\/fr\/blog\/la-estructura-molecular-de-los-almidones\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La estructura molecular de los almidones - Jordi Bordas \u00c9cole de P\u00e2tisserie\" \/>\n<meta property=\"og:description\" content=\"\u00bfCu\u00e1l es la estructura molecular de los almidones? Los almidones son uno de los ingredientes m\u00e1s utilizados en la pasteler\u00eda sin gluten.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/jordibordas.com\/fr\/blog\/la-estructura-molecular-de-los-almidones\/\" \/>\n<meta property=\"og:site_name\" content=\"Jordi Bordas \u00c9cole de P\u00e2tisserie\" \/>\n<meta property=\"article:published_time\" content=\"2022-06-30T12:17:12+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-12-05T09:59:04+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2022\/06\/Almidones-2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"876\" \/>\n\t<meta property=\"og:image:height\" content=\"506\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jordi Bordas\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jordi Bordas\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/la-estructura-molecular-de-los-almidones\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/la-estructura-molecular-de-los-almidones\\\/\"},\"author\":{\"name\":\"Jordi Bordas\",\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/#\\\/schema\\\/person\\\/946e8de6b1aa472478dca1163ee12ad3\"},\"headline\":\"La estructura molecular de los almidones\",\"datePublished\":\"2022-06-30T12:17:12+00:00\",\"dateModified\":\"2022-12-05T09:59:04+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/la-estructura-molecular-de-los-almidones\\\/\"},\"wordCount\":533,\"publisher\":{\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/la-estructura-molecular-de-los-almidones\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/wp-content\\\/uploads\\\/sites\\\/6\\\/2022\\\/06\\\/Almidones-2.jpg\",\"keywords\":[\"INGREDIENTES DE PASTELER\u00cdA\",\"RECETAS DE PASTELER\u00cdA\",\"RECETAS SIN GLUTEN\",\"T\u00c9CNICAS DE PASTELER\u00cdA\"],\"articleSection\":[\"B\u00b7Concept\",\"Cursos\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/la-estructura-molecular-de-los-almidones\\\/\",\"url\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/la-estructura-molecular-de-los-almidones\\\/\",\"name\":\"La estructura molecular de los almidones - Jordi Bordas \u00c9cole de P\u00e2tisserie\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/la-estructura-molecular-de-los-almidones\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/la-estructura-molecular-de-los-almidones\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/wp-content\\\/uploads\\\/sites\\\/6\\\/2022\\\/06\\\/Almidones-2.jpg\",\"datePublished\":\"2022-06-30T12:17:12+00:00\",\"dateModified\":\"2022-12-05T09:59:04+00:00\",\"description\":\"\u00bfCu\u00e1l es la estructura molecular de los almidones? Los almidones son uno de los ingredientes m\u00e1s utilizados en la pasteler\u00eda sin gluten.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/la-estructura-molecular-de-los-almidones\\\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/la-estructura-molecular-de-los-almidones\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/la-estructura-molecular-de-los-almidones\\\/#primaryimage\",\"url\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/wp-content\\\/uploads\\\/sites\\\/6\\\/2022\\\/06\\\/Almidones-2.jpg\",\"contentUrl\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/wp-content\\\/uploads\\\/sites\\\/6\\\/2022\\\/06\\\/Almidones-2.jpg\",\"width\":876,\"height\":506},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/blog\\\/la-estructura-molecular-de-los-almidones\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"La estructura molecular de los almidones\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/#website\",\"url\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/\",\"name\":\"Jordi Bordas \u00c9cole de P\u00e2tisserie\",\"description\":\"Innovative Pastry Education\",\"publisher\":{\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/#organization\",\"name\":\"Jordi Bordas\",\"url\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/wp-content\\\/uploads\\\/sites\\\/6\\\/2020\\\/11\\\/logo.svg\",\"contentUrl\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/wp-content\\\/uploads\\\/sites\\\/6\\\/2020\\\/11\\\/logo.svg\",\"width\":274,\"height\":68,\"caption\":\"Jordi Bordas\"},\"image\":{\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/jordibordas.com\\\/fr\\\/#\\\/schema\\\/person\\\/946e8de6b1aa472478dca1163ee12ad3\",\"name\":\"Jordi Bordas\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/e820efd5d2dd738b3ab18409afa9d6db7be86553a9894b9dc78088b6998e2f77?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/e820efd5d2dd738b3ab18409afa9d6db7be86553a9894b9dc78088b6998e2f77?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/e820efd5d2dd738b3ab18409afa9d6db7be86553a9894b9dc78088b6998e2f77?s=96&d=mm&r=g\",\"caption\":\"Jordi Bordas\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"La estructura molecular de los almidones - Jordi Bordas \u00c9cole de P\u00e2tisserie","description":"\u00bfCu\u00e1l es la estructura molecular de los almidones? Los almidones son uno de los ingredientes m\u00e1s utilizados en la pasteler\u00eda sin gluten.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/jordibordas.com\/fr\/blog\/la-estructura-molecular-de-los-almidones\/","og_locale":"fr_FR","og_type":"article","og_title":"La estructura molecular de los almidones - Jordi Bordas \u00c9cole de P\u00e2tisserie","og_description":"\u00bfCu\u00e1l es la estructura molecular de los almidones? Los almidones son uno de los ingredientes m\u00e1s utilizados en la pasteler\u00eda sin gluten.","og_url":"https:\/\/jordibordas.com\/fr\/blog\/la-estructura-molecular-de-los-almidones\/","og_site_name":"Jordi Bordas \u00c9cole de P\u00e2tisserie","article_published_time":"2022-06-30T12:17:12+00:00","article_modified_time":"2022-12-05T09:59:04+00:00","og_image":[{"width":876,"height":506,"url":"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2022\/06\/Almidones-2.jpg","type":"image\/jpeg"}],"author":"Jordi Bordas","twitter_card":"summary_large_image","twitter_misc":{"\u00c9crit par":"Jordi Bordas","Dur\u00e9e de lecture estim\u00e9e":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/jordibordas.com\/fr\/blog\/la-estructura-molecular-de-los-almidones\/#article","isPartOf":{"@id":"https:\/\/jordibordas.com\/fr\/blog\/la-estructura-molecular-de-los-almidones\/"},"author":{"name":"Jordi Bordas","@id":"https:\/\/jordibordas.com\/fr\/#\/schema\/person\/946e8de6b1aa472478dca1163ee12ad3"},"headline":"La estructura molecular de los almidones","datePublished":"2022-06-30T12:17:12+00:00","dateModified":"2022-12-05T09:59:04+00:00","mainEntityOfPage":{"@id":"https:\/\/jordibordas.com\/fr\/blog\/la-estructura-molecular-de-los-almidones\/"},"wordCount":533,"publisher":{"@id":"https:\/\/jordibordas.com\/fr\/#organization"},"image":{"@id":"https:\/\/jordibordas.com\/fr\/blog\/la-estructura-molecular-de-los-almidones\/#primaryimage"},"thumbnailUrl":"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2022\/06\/Almidones-2.jpg","keywords":["INGREDIENTES DE PASTELER\u00cdA","RECETAS DE PASTELER\u00cdA","RECETAS SIN GLUTEN","T\u00c9CNICAS DE PASTELER\u00cdA"],"articleSection":["B\u00b7Concept","Cursos"],"inLanguage":"fr-FR"},{"@type":"WebPage","@id":"https:\/\/jordibordas.com\/fr\/blog\/la-estructura-molecular-de-los-almidones\/","url":"https:\/\/jordibordas.com\/fr\/blog\/la-estructura-molecular-de-los-almidones\/","name":"La estructura molecular de los almidones - Jordi Bordas \u00c9cole de P\u00e2tisserie","isPartOf":{"@id":"https:\/\/jordibordas.com\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/jordibordas.com\/fr\/blog\/la-estructura-molecular-de-los-almidones\/#primaryimage"},"image":{"@id":"https:\/\/jordibordas.com\/fr\/blog\/la-estructura-molecular-de-los-almidones\/#primaryimage"},"thumbnailUrl":"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2022\/06\/Almidones-2.jpg","datePublished":"2022-06-30T12:17:12+00:00","dateModified":"2022-12-05T09:59:04+00:00","description":"\u00bfCu\u00e1l es la estructura molecular de los almidones? Los almidones son uno de los ingredientes m\u00e1s utilizados en la pasteler\u00eda sin gluten.","breadcrumb":{"@id":"https:\/\/jordibordas.com\/fr\/blog\/la-estructura-molecular-de-los-almidones\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/jordibordas.com\/fr\/blog\/la-estructura-molecular-de-los-almidones\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/jordibordas.com\/fr\/blog\/la-estructura-molecular-de-los-almidones\/#primaryimage","url":"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2022\/06\/Almidones-2.jpg","contentUrl":"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2022\/06\/Almidones-2.jpg","width":876,"height":506},{"@type":"BreadcrumbList","@id":"https:\/\/jordibordas.com\/fr\/blog\/la-estructura-molecular-de-los-almidones\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/jordibordas.com\/fr\/"},{"@type":"ListItem","position":2,"name":"La estructura molecular de los almidones"}]},{"@type":"WebSite","@id":"https:\/\/jordibordas.com\/fr\/#website","url":"https:\/\/jordibordas.com\/fr\/","name":"Jordi Bordas \u00c9cole de P\u00e2tisserie","description":"Innovative Pastry Education","publisher":{"@id":"https:\/\/jordibordas.com\/fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/jordibordas.com\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/jordibordas.com\/fr\/#organization","name":"Jordi Bordas","url":"https:\/\/jordibordas.com\/fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/jordibordas.com\/fr\/#\/schema\/logo\/image\/","url":"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2020\/11\/logo.svg","contentUrl":"https:\/\/jordibordas.com\/fr\/wp-content\/uploads\/sites\/6\/2020\/11\/logo.svg","width":274,"height":68,"caption":"Jordi Bordas"},"image":{"@id":"https:\/\/jordibordas.com\/fr\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/jordibordas.com\/fr\/#\/schema\/person\/946e8de6b1aa472478dca1163ee12ad3","name":"Jordi Bordas","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/secure.gravatar.com\/avatar\/e820efd5d2dd738b3ab18409afa9d6db7be86553a9894b9dc78088b6998e2f77?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/e820efd5d2dd738b3ab18409afa9d6db7be86553a9894b9dc78088b6998e2f77?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/e820efd5d2dd738b3ab18409afa9d6db7be86553a9894b9dc78088b6998e2f77?s=96&d=mm&r=g","caption":"Jordi Bordas"}}]}},"_links":{"self":[{"href":"https:\/\/jordibordas.com\/fr\/wp-json\/wp\/v2\/posts\/9660","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jordibordas.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jordibordas.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jordibordas.com\/fr\/wp-json\/wp\/v2\/users\/24"}],"replies":[{"embeddable":true,"href":"https:\/\/jordibordas.com\/fr\/wp-json\/wp\/v2\/comments?post=9660"}],"version-history":[{"count":4,"href":"https:\/\/jordibordas.com\/fr\/wp-json\/wp\/v2\/posts\/9660\/revisions"}],"predecessor-version":[{"id":9667,"href":"https:\/\/jordibordas.com\/fr\/wp-json\/wp\/v2\/posts\/9660\/revisions\/9667"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jordibordas.com\/fr\/wp-json\/wp\/v2\/media\/9669"}],"wp:attachment":[{"href":"https:\/\/jordibordas.com\/fr\/wp-json\/wp\/v2\/media?parent=9660"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jordibordas.com\/fr\/wp-json\/wp\/v2\/categories?post=9660"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jordibordas.com\/fr\/wp-json\/wp\/v2\/tags?post=9660"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}