{"id":122681,"date":"2022-01-03T08:35:07","date_gmt":"2022-01-03T13:35:07","guid":{"rendered":"https:\/\/www.teka.com\/es-ec\/?p=122681"},"modified":"2022-01-03T08:35:07","modified_gmt":"2022-01-03T13:35:07","slug":"como-conservar-el-pan","status":"publish","type":"post","link":"https:\/\/www.teka.com\/es-ec\/inspiracion\/receta-y-gastronomia\/consejos\/como-conservar-el-pan\/","title":{"rendered":"\u00bfC\u00f3mo conservar el pan?"},"content":{"rendered":"<p>En la mayor\u00eda de las culturas, el\u00a0<strong>pan<\/strong>\u00a0se ha convertido en un art\u00edculo fetiche. Integral, de molde, de espiga, de trigo sarraceno, con cereales que no sab\u00edas ni que exist\u00edan&#8230; Y sigue siendo nuestro acompa\u00f1amiento estrella para comidas y cenas, aunque tambi\u00e9n es un ingrediente para muchos platos y postres. A lo que vamos: hoy te ense\u00f1amos c\u00f3mo conservar el\u00a0pan.<\/p>\n<h2>\u00bfPor qu\u00e9 se endurece el pan?<\/h2>\n<p>El pan, como el resto de\u00a0alimentos, se deteriora por varias causas. Una de ellas es la proliferaci\u00f3n bacteriana, los alimentos acaban siendo colonias de bacterias que facilitan su descomposici\u00f3n. Otra causa, y esta es la que nos ocupa, es la\u00a0deshidrataci\u00f3n.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-80907\" src=\"https:\/\/www.teka.com\/es-es\/wp-content\/uploads\/sites\/2\/2020\/04\/recetas-de-pan-casero.jpg\" alt=\"recetas-pan-casero\" width=\"700\" height=\"436\" \/><\/p>\n<p>El\u00a0pan\u00a0se pone duro por la deshidrataci\u00f3n de la miga, es decir, la miga\u00a0<b>transfiere su humedad<\/b>\u00a0a la corteza y se queda seca, y la corteza chiclosa, pierde su textura crujiente. Posteriormente, la corteza transfiere su humedad al ambiente y todo el pan se queda duro.<\/p>\n<h2>C\u00f3mo conservar las hogazas<\/h2>\n<p>A estas alturas habr\u00e1s comprobado que las hogazas y el pan de pueblo son los tipos de pan que se conservan mejor,\u00a0<b>tardan mucho m\u00e1s en deteriorarse\u00a0<\/b>y eso es por el propio principio que hace que el pan se deteriore.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-81945\" src=\"https:\/\/www.teka.com\/es-es\/wp-content\/uploads\/sites\/2\/2020\/05\/hornear-pan-cuarentena.jpg\" alt=\"hornear pan\" width=\"700\" height=\"436\" \/><\/p>\n<p>El hecho de que sean m\u00e1s grandes y con una corteza m\u00e1s gruesa hace que\u00a0<b>la transferencia de humedad se d\u00e9 m\u00e1s lentamente.\u00a0<\/b>Vamos, que\u00a0se deterioran igual pero el proceso es m\u00e1s lento. Es por eso que la soluci\u00f3n es la misma que para las barras.<\/p>\n<h2>Las barras de pan<\/h2>\n<p>El objetivo de nuevo es hacer que se pierda la humedad lo m\u00e1s lentamente posible. Puedes meterla en\u00a0una\u00a0<b>bolsa de pl\u00e1stico<\/b> porque esta hace que se mantenga la humedad. Eso s\u00ed, solo en el exterior, por eso la miga permanece blanca pero la corteza se queda blanca y correosa. Lo que conocemos com\u00fanmente como \u201cpan revenido\u201d o \u201cpan\u00a0<strong>chicloso\u201d.\u00a0<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-80912\" src=\"https:\/\/www.teka.com\/es-es\/wp-content\/uploads\/sites\/2\/2020\/04\/pan-irlande%CC%81s-receta.jpg\" alt=\"recetas-pan-casero\" width=\"700\" height=\"436\" \/><\/p>\n<p>Tambi\u00e9n hay un proceso que se llama\u00a0<b>retrogradaci\u00f3n<\/b>\u00a0y que facilita la miga pero tambi\u00e9n el deterioro del pan. Es un proceso qu\u00edmico inevitable pero que se suaviza en panes de fermentaci\u00f3n larga.<\/p>\n<p>En resumen, lo mejor para conservar este pan es hacerlo en un\u00a0<b>ambiente seco<\/b>, que no est\u00e9 cerrado herm\u00e9ticamente y que no sea muy fr\u00edo. Teniendo en cuenta que los panes m\u00e1s grandes se conservar\u00e1n mucho mejor que los peque\u00f1os. Aquello de tenerlos en una panera en su d\u00eda para buscar un lugar fresco y seco donde conservarlos no era ninguna tonter\u00eda, como vemos.<\/p>\n<h2>Panes blandos<\/h2>\n<p>En el caso del pan de molde, pan de\u00a0perrito,\u00a0pan de\u00a0hamburguesas\u2026,\u00a0el proceso es el mismo, tambi\u00e9n hay\u00a0<b>p\u00e9rdida de humedad<\/b>\u00a0pero, en este caso, la corteza tambi\u00e9n es blanda as\u00ed que conservarlos en pl\u00e1stico no es mala idea.\u00a0No obstante, aqu\u00ed\u00a0tambi\u00e9n se endurecen los panes, aunque m\u00e1s despacio. Adem\u00e1s, la conservaci\u00f3n de la humedad mantiene el pan pero tambi\u00e9n favorece la proliferaci\u00f3n\u00a0bacteriana,\u00a0por lo que pueden enmohecerse con el tiempo.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-122735\" src=\"https:\/\/www.teka.com\/es-es\/wp-content\/uploads\/sites\/2\/2021\/12\/pan-de-molde.jpg\" alt=\"rebanadas de pan de molde sujetadas por una mano\" width=\"700\" height=\"436\" \/><\/p>\n<p>Lo mejor es conservarlos en el exterior y a\u00a0<b>temperatura ambiente<\/b>, vigilando peri\u00f3dicamente su estado para evitar que les salga moho. Otra posibilidad es mantenerlos en el frigor\u00edfico.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En la mayor\u00eda de las culturas, el\u00a0pan\u00a0se ha convertido en un art\u00edculo fetiche. Integral, de molde, de espiga, de trigo sarraceno, con cereales que no sab\u00edas ni que exist\u00edan&#8230; Y sigue siendo nuestro acompa\u00f1amiento estrella para comidas y cenas, aunque tambi\u00e9n es un ingrediente para muchos platos y postres. A lo que vamos: hoy te [&hellip;]<\/p>\n","protected":false},"author":37,"featured_media":122682,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[2814],"tags":[],"class_list":["post-122681","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-consejos"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u00bfC\u00f3mo conservar el pan? | Teka Ecuador<\/title>\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.teka.com\/es-ec\/inspiracion\/receta-y-gastronomia\/consejos\/como-conservar-el-pan\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00bfC\u00f3mo conservar el pan? | Teka Ecuador\" \/>\n<meta property=\"og:description\" content=\"En la mayor\u00eda de las culturas, el\u00a0pan\u00a0se ha convertido en un art\u00edculo fetiche. Integral, de molde, de espiga, de trigo sarraceno, con cereales que no sab\u00edas ni que exist\u00edan&#8230; Y sigue siendo nuestro acompa\u00f1amiento estrella para comidas y cenas, aunque tambi\u00e9n es un ingrediente para muchos platos y postres. 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