{"id":8758,"date":"2025-06-24T13:49:57","date_gmt":"2025-06-24T11:49:57","guid":{"rendered":"https:\/\/bread-free.com\/?p=8758"},"modified":"2025-09-16T17:06:14","modified_gmt":"2025-09-16T15:06:14","slug":"textura-del-pan-sin-gluten","status":"publish","type":"post","link":"https:\/\/bread-free.com\/es\/2025\/06\/24\/textura-del-pan-sin-gluten\/","title":{"rendered":"Textura del pan sin gluten"},"content":{"rendered":"[vc_row type=\u00bbin_container\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overflow=\u00bbvisible\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb column_element_direction_desktop=\u00bbdefault\u00bb column_element_spacing=\u00bbdefault\u00bb desktop_text_alignment=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_backdrop_filter=\u00bbnone\u00bb column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb column_position=\u00bbdefault\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/1″ tablet_width_inherit=\u00bbdefault\u00bb animation_type=\u00bbdefault\u00bb bg_image_animation=\u00bbnone\u00bb border_type=\u00bbsimple\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][image_with_animation image_url=\u00bb8710″ image_size=\u00bbfull\u00bb max_width=\u00bb100%\u00bb max_width_mobile=\u00bbdefault\u00bb animation_type=\u00bbentrance\u00bb animation=\u00bbNone\u00bb animation_movement_type=\u00bbtransform_y\u00bb hover_animation=\u00bbnone\u00bb alignment=\u00bb\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb image_loading=\u00bbdefault\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][vc_custom_heading text=\u00bbLa Ciencia de la Textura del Pan\u00bb font_container=\u00bbtag:h3|font_size:25|text_align:left|color:%238e742a\u00bb use_theme_fonts=\u00bbyes\u00bb css=\u00bb\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][vc_column_text css=\u00bb\u00bb text_direction=\u00bbdefault\u00bb]\n

Uno de los aspectos fundamentales en la calidad del pan es su textura, especialmente cuando hablamos de alternativas sin gluten. En Bread Free, analizamos esta caracter\u00edstica en panes elaborados con PURA<\/strong><\/span> \u2014nuestra harina de trigo sin gluten\u2014 mediante pruebas de an\u00e1lisis de perfil de textura (TPA)<\/strong>.<\/span><\/p>\n

Esta t\u00e9cnica instrumental nos permite medir de forma objetiva c\u00f3mo se comporta la miga y c\u00f3mo se percibe al tacto y al masticarla.<\/p>\n

Entre los par\u00e1metros evaluados se encuentran:<\/p>\n

\u2714\ufe0f Dureza<\/span>: fuerza necesaria para comprimir la miga
\n\u2714\ufe0f Adhesividad<\/span>: fuerza requerida para separarla de una superficie
\n\u2714\ufe0f Cohesividad<\/span>: capacidad de mantenerse unida tras una deformaci\u00f3n
\n\u2714\ufe0f Elasticidad<\/span>: capacidad de recuperar su forma original
\n\u2714\ufe0f Resiliencia<\/span>: rapidez con la que vuelve a su forma tras ser comprimida<\/p>\n

Estos datos nos permiten comparar objetivamente diferentes formulaciones, y comprender mejor c\u00f3mo influyen los ingredientes y procesos en la experiencia del consumidor.<\/p>\n

Esta investigaci\u00f3n ha sido posible gracias a la colaboraci\u00f3n con el programa de Doctorados Industriales 2022 del Gobierno de Navarra<\/strong><\/span>, que ha permitido a Bread Free desarrollar esta l\u00ednea de investigaci\u00f3n junto a un equipo cient\u00edfico especializado.<\/p>\n

El proyecto se ha desarrollado por nuestro equipo de I+D con el respaldo de un equipo cient\u00edfico comprometido con la innovaci\u00f3n alimentaria.<\/p>\n

N\u00famero de concesi\u00f3n<\/strong><\/span>: 0011-1408-2022-000016<\/p>\n

\u201c<\/em>Gobierno de Navarra<\/em><\/a> ha financiado la contrataci\u00f3n de la doctoranda en el marco de la convocatoria de ayudas Doctorados Industriales 2022.\u201d<\/em><\/span><\/p>\n[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

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