{"id":4464,"date":"2021-11-12T14:15:49","date_gmt":"2021-11-12T13:15:49","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/sin-categoria\/harinas-integrales\/"},"modified":"2021-11-12T14:15:49","modified_gmt":"2021-11-12T13:15:49","slug":"harinas-integrales","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/es\/tecnica-es\/harinas-integrales\/","title":{"rendered":"Harinas integrales"},"content":{"rendered":"\n<div class=\"stripe-one-col-media fullwidth\">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/farina_integrale.jpg\" alt=\"\">\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>La harina es el producto derivado de la molienda de los cereales y en el uso com\u00fan, cuando se piensa en harina, la conexi\u00f3n con la harina de trigo, especialmente la harina de trigo blando, es inmediata, mientras que la palabra s\u00e9mola se utiliza para la harina de trigo duro. La harina es el ingrediente principal que compone la receta del pan, la pizza, muy utilizada en cocina y reposter\u00eda. <\/p>\n<p>La palabra harina no es exclusiva del trigo, sino que es el producto de la molienda de muchos otros cereales. Los cereales ocupan el 50% de la tierra cultivable disponible en el mundo, y el trigo blando y el trigo duro forman parte de las m\u00e1s de 8700 especies existentes, similares en nombre, completamente distintas en gen\u00e9tica y organol\u00e9ptica. <\/p>\n<p>La calidad del trigo depende de la especie, el clima, la fertilizaci\u00f3n y el suelo. Una cuidadosa evaluaci\u00f3n de estos elementos conduce, mediante el m\u00e9todo de molienda, a una harina de calidad. \u00bfC\u00f3mo se obtiene? Mediante un cuidadoso proceso de limpieza realizado por una serie de m\u00e1quinas.   <\/p>\n<p>Muy interesante es el clasificador \u00f3ptico que rechaza los granos cr\u00edticos, los que se desv\u00edan crom\u00e1ticamente de la norma o los que tienen caracter\u00edsticas no conformes. Todo ello para una mayor salubridad de la harina. Despu\u00e9s, mediante el almacenamiento en silos seg\u00fan variedad, origen y lote, se procede al examen del contenido de humedad del grano, para, en el siguiente paso, humedecerlo adecuadamente para que la molienda no sea agresiva. El periodo de espera antes de la molienda oscila entre 24 y 48 horas. Por \u00faltimo, se procede a la molienda para transformar los granos en harina.    <\/p>\n<p>La legislaci\u00f3n italiana establece una clasificaci\u00f3n por \u201cTIPO\u201d basada en el contenido en cenizas, es decir, en la presencia de sales minerales. Las sales minerales est\u00e1n contenidas principalmente en la parte del salvado, por lo que las harinas integrales en las que la parte del salvado es mayor tienen un valor de cenizas elevado. La prueba para cuantificar el porcentaje de cenizas se realiza mediante una muestra colocada en un horno de mufla, una estufa que alcanza 500\u00b0\/600\u00b0, lo que deja inalteradas las sales al quemar todo lo dem\u00e1s. La harina de trigo integral tiene un contenido de cenizas de entre el 1,30 % y el 1,70 %, seguida del tipo 2, con un 0,95 %, el tipo 1, con un 0,80 %, el tipo 0, con un 0,65 % y, por \u00faltimo, el tipo 00, con el menor contenido de cenizas, un 0,55 %.   <\/p>\n<p>La harina integral no s\u00f3lo contiene m\u00e1s sales minerales que la de tipo 00, sino tambi\u00e9n mucha fibra y vitaminas; de hecho, estos elementos est\u00e1n contenidos principalmente en las capas externas del grano, que se eliminan para obtener la cl\u00e1sica 00. Al hablar de la harina integral, es importante destacar la importancia de la fibra para nuestra dieta. La mayor parte de la fibra presente en la harina integral es insoluble: la celulosa y la lignina, tienen una acci\u00f3n gastrointestinal beneficiosa, inducen sensaci\u00f3n de saciedad y regulan las funciones intestinales. En una presencia mucho menor, las fibras solubles, que no son absorbidas por nuestro organismo como las insolubles, tienen una acci\u00f3n saludable sobre la flora bacteriana, haciendo que disminuya el nivel de colesterol y evitando los picos gluc\u00e9micos t\u00edpicos de las harinas pobres en cenizas.   &nbsp;<\/p>\n<p>Para quienes quieran experimentar o sean intolerantes a la cl\u00e1sica harina 00, la harina integral, ya sea de trigo o de espelta, amaranto, avena, Kamut, etc. es un toque saludable para nuestra salud, ya que es rica en todos los elementos que necesitamos, como almidones, fibra, minerales y vitaminas.<\/p>\n<\/div><\/div>\n<div class=\"shared-content \">\n            \t\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>\u00bfQu\u00e9 se entiende por harina? \u00bfCu\u00e1les son las diferencias? Descubramos juntos los secretos de las harinas integrales.  <\/p>\n","protected":false},"author":1,"featured_media":1978,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[183],"tags":[],"class_list":["post-4464","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecnica-es"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Harinas integrales - Pizza Stories<\/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:\/\/pizzastories.le5stagioni.com\/es\/tecnica-es\/harinas-integrales\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Harinas integrales - Pizza Stories\" \/>\n<meta property=\"og:description\" content=\"\u00bfQu\u00e9 se entiende por harina? \u00bfCu\u00e1les son las diferencias? 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