{"id":15267,"date":"2023-02-06T06:27:00","date_gmt":"2023-02-06T05:27:00","guid":{"rendered":"https:\/\/www.hornoalmadain.com\/?p=15267"},"modified":"2023-02-03T19:19:58","modified_gmt":"2023-02-03T18:19:58","slug":"la-masa-madre-segun-la-ley","status":"publish","type":"post","link":"https:\/\/www.hornoalmadain.com\/index.php\/2023\/02\/06\/la-masa-madre-segun-la-ley\/","title":{"rendered":"La masa madre, seg\u00fan la ley"},"content":{"rendered":"\n<p>La <strong>masa madre de cultivo (MMC)<\/strong> es una mezcla de harina y agua. Con o sin adici\u00f3n de sal. Que es fermentada espont\u00e1neamente por bacterias del \u00e1cido l\u00e1ctico y levaduras salvajes.\u00a0<strong>Cada masa madre es \u00fanica<\/strong>, ya que cada una tiene un origen y unas bacterias y levaduras que la hacen \u00fanica. <strong>Es simple por la facilidad de la mezcla.<\/strong> La dificultad es saber incorporarla adecuadamente a los procesos, saber cuidarla o arreglarla.\u00a0<\/p>\n\n\n\n<p>La Norma de Calidad o <strong><a href=\"https:\/\/www.boe.es\/diario_boe\/txt.php?id=BOE-A-2019-6994\">Ley del Pan<\/a><\/strong>, a lo largo de su articulado\u00a0define que: es la <strong>masa<\/strong> compuesta por harina de trigo u otro cereal, o mezclas de ellas y agua, con o sin adici\u00f3n de sal, sometida a una fermentaci\u00f3n espont\u00e1nea acidificante. Cuya funci\u00f3n es asegurar la fermentaci\u00f3n de la masa de pan. La <strong>masa madre<\/strong> contiene una microflora acidificante constituida esencialmente por bacterias l\u00e1cticas y levadura. Puede ser objeto de una siembra con microorganismos autorizados.\u00a0<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"640\" height=\"480\" src=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2023\/02\/masa-madre-de-cultivo.jpg\" alt=\"masa madre\" class=\"wp-image-15269\" srcset=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2023\/02\/masa-madre-de-cultivo.jpg 640w, https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2023\/02\/masa-madre-de-cultivo-300x225.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure>\n<\/div>\n\n\n<p>EL pan elaborado por <strong>Horno Al-Madain<\/strong> <strong>lleva una cantidad superior al m\u00ednimo que marca el Real Decreto 308\/2019, de 26 de abril. Y, la fermentaci\u00f3n de la masa, <strong>despu\u00e9s del amasado y antes de la cocci\u00f3n<\/strong><\/strong>, <strong>ronda entre ocho y doce horas<\/strong>.<strong> <\/strong><\/p>\n\n\n\n<p>Las <strong>ventajas de la masa madre de cultivo (MMC)<\/strong> <strong> <\/strong>son las siguientes:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Aporta la flora microbiana\u00a0<strong>necesaria para la fermentaci\u00f3n<\/strong><\/li>\n\n\n\n<li><strong>Crea y desarrolla el sabor y aroma del pan<\/strong>.<\/li>\n\n\n\n<li><strong>Mejora la estructura y textura de la miga y de la corteza.<\/strong><\/li>\n\n\n\n<li><strong>Prolonga de forma natural la frescura del pan<\/strong>.<\/li>\n\n\n\n<li><strong>Mejora las propiedades nutricionales<\/strong>\u00a0del pan.<\/li>\n\n\n\n<li><strong>Reduce el \u00edndice gluc\u00e9mico<\/strong>\u00a0del pan<\/li>\n\n\n\n<li><strong>Degrada el gluten<\/strong>.<\/li>\n\n\n\n<li><strong>Protege<\/strong> al pan del enmohecimiento.<\/li>\n\n\n\n<li>Ayuda a una mejor <strong>digestibilidad.<\/strong><\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La masa madre de cultivo (MMC) es una mezcla de harina y agua. Con o sin adici\u00f3n de sal. Que es fermentada espont\u00e1neamente por bacterias del \u00e1cido l\u00e1ctico y levaduras salvajes.\u00a0Cada masa madre es \u00fanica, ya que cada una tiene un origen y unas bacterias y levaduras que la hacen [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[6,478,36,4,365],"class_list":["post-15267","post","type-post","status-publish","format-standard","hentry","category-noticias","tag-horno-al-madain","tag-ley-del-pan","tag-masa-madre","tag-pan","tag-pan-de-dos-hermanas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.6 (Yoast SEO v27.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>La masa madre, seg\u00fan la ley -<\/title>\n<meta name=\"description\" content=\"La masa madre de cultivo (MMC) es una mezcla de harina y agua. 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