{"id":14233,"date":"2020-12-10T15:56:13","date_gmt":"2020-12-10T14:56:13","guid":{"rendered":"https:\/\/www.barcelonesa.com\/les-meilleures-applications-de-lamidon-de-tapioca\/"},"modified":"2021-06-08T16:51:45","modified_gmt":"2021-06-08T14:51:45","slug":"las-caras-de-la-vulnerabilidad-iniciativa-de-san-juan-de-dios-2","status":"publish","type":"post","link":"https:\/\/www.barcelonesa.com\/pt-pt\/blog\/las-caras-de-la-vulnerabilidad-iniciativa-de-san-juan-de-dios-2\/","title":{"rendered":"Les Meilleures Applications De L’Amidon De Tapioca"},"content":{"rendered":"\n

La plupart des produits transform\u00e9s sur le march\u00e9 incorporent un ingr\u00e9dient \u00e9paississant qui leur donne de la consistance et une bonne texture.<\/p>\n\n\n\n

La farine de bl\u00e9, la f\u00e9cule de pomme de terre et la f\u00e9cule de ma\u00efs sont parmi les plus utilis\u00e9es.<\/p>\n\n\n\n

Mais ces derni\u00e8res ann\u00e9es, un autre ingr\u00e9dient quasiment inconnu en Espagne jusqu’\u00e0 tr\u00e8s r\u00e9cemment a gagn\u00e9 en popularit\u00e9 : l’amidon de tapioca.<\/p>\n\n\n\n

La raison ? Sa grande capacit\u00e9 \u00e0 donner du volume et de la consistance sans alt\u00e9rer les propri\u00e9t\u00e9s organoleptiques des aliments.<\/p>\n\n\n\n

Il pr\u00e9sente \u00e9galement l’avantage d’\u00eatre sans gluten. <\/strong>D\u00e8s lors, il constitue une excellente alternative \u00e0 la farine de bl\u00e9 pour la fabrication de p\u00e2tes \u00e0 frire et de p\u00e2tisseries adapt\u00e9es aux personnes atteintes de la maladie c\u0153liaque.<\/p>\n\n\n\n

Dans ce post, vous trouverez plus d’informations sur cette ressource alimentaire qui est assur\u00e9ment l\u00e0 pour rester.<\/p>\n\n\n\n

Comment obtient-on de l’amidon de tapioca ? <\/strong><\/h2>\n\n\n\n

L’amidon de tapioca est extrait du manioc, un tubercule originaire d’Am\u00e9rique du Sud.<\/p>\n\n\n\n

Le processus consiste \u00e0 r\u00e2per la racine de manioc et \u00e0 soumettre cette farine \u00e0 un processus de lavage qui s\u00e9pare les fibres des amidons. Elle est ensuite laiss\u00e9e \u00e0 s\u00e9cher et pulv\u00e9ris\u00e9e pour am\u00e9liorer sa texture. <\/p>\n\n\n\n

Il existe deux types d’amidon sur le march\u00e9 :<\/strong><\/p>\n\n\n\n

  • L’amidon natif : <\/strong>c’est le plus pur. Il ne contient que du tapioca non alt\u00e9r\u00e9.
    L’amidon modifi\u00e9 :<\/strong> il est soumis \u00e0 un processus de pr\u00e9g\u00e9latinisation ou de pr\u00e9cuisson. Il peut \u00eatre identifi\u00e9 parce qu’il contient un code E (il est consid\u00e9r\u00e9 comme un additif).<\/li><\/ul>\n\n\n\n

    Dans cet article, nous faisons r\u00e9f\u00e9rence \u00e0 l’amidon natif, qui est celui avec lequel nous travaillons chez Barcelonesa.<\/p>\n\n\n\n

    Les principales applications de l’amidon de tapioca<\/strong><\/h2>\n\n\n\n

    L’amidon de tapioca peut \u00eatre utilis\u00e9 dans de nombreux secteurs de l’industrie alimentaire, <\/p>\n\n\n\n

    en particulier pour :<\/p>\n\n\n\n

    • Les plats cuisin\u00e9s<\/li>
    • Les sauces et les soupes<\/li>
    • La fili\u00e8re viande<\/li>
    • Les produits laitiers<\/li>
    • Les desserts<\/li>
    • La p\u00e2tisserie et la boulangerie<\/li>
    • La confiserie<\/li>
    • Et les produits destin\u00e9s aux intol\u00e9rants au gluten<\/li><\/ul>\n\n\n\n

      Les avantages de l’amidon de tapioca<\/strong><\/h2>\n\n\n\n

      Cet \u00e9paississant pr\u00e9sente de nombreux avantages pour les fabricants qui d\u00e9cident de l’incorporer dans leurs recettes.<\/p>\n\n\n\n

      Les plus importants sont les suivants :<\/p>\n\n\n\n

      • Un indice glyc\u00e9mique plus faible : <\/strong>compar\u00e9 \u00e0 d’autres \u00e9paississants comme la f\u00e9cule de pomme de terre, le tapioca met plus de temps \u00e0 se d\u00e9composer en glucose et \u00e0 passer dans le sang.<\/li>
      • Une couleur plus blanche, une odeur neutre : <\/strong>contrairement \u00e0 d’autres \u00e9paississants, le tapioca ne jaunit pas les aliments. De plus, il ne d\u00e9gage aucune odeur qui pourrait g\u00e2cher l’ar\u00f4me.<\/li>
      • Un prix plus stable : <\/strong>certains ingr\u00e9dients comme la f\u00e9cule de pomme de terre subissent de nombreuses variations de prix selon la p\u00e9riode de l’ann\u00e9e. La f\u00e9cule de tapioca, en revanche, a un co\u00fbt plus pr\u00e9visible.<\/li>
      • Une consistance plus cr\u00e9meuse : <\/strong>les desserts, glaces, fromages et autres produits laitiers fabriqu\u00e9s avec cet amidon sont plus cr\u00e9meux, ce qui offre une sensation plus agr\u00e9able en bouche.<\/li>
      • Des p\u00e2tes plus \u00e9lastiques : <\/strong>les m\u00e9langes se cassent moins, ce qui facilite le moulage des produits de boulangerie et de p\u00e2tisserie pendant la production.<\/li>
      • Une texture caract\u00e9ristique : l<\/strong>e tapioca offre des textures plus douces et plus spongieuses que les autres \u00e9paississants. Il donne au pain cette sensation a\u00e9rienne si typique du pain traditionnel, tandis que la cro\u00fbte est plus croustillante.<\/li>
      • Il am\u00e9liore la texture des sauces cr\u00e9meuses : <\/strong>cet amidon est un excellent \u00e9paississant pour les sauces telles que la b\u00e9chamel, \u00e0 laquelle il donne une consistance tr\u00e8s appr\u00e9ci\u00e9e des consommateurs.<\/li>
      • Un ingr\u00e9dient id\u00e9al pour les intol\u00e9rants au gluten :<\/strong> il ne contient aucun gluten, d\u00e8s lors il est un substitut parfait de la farine de bl\u00e9 chez les personnes souffrant de la maladie c\u0153liaque. \u00c0 tel point qu’aux \u00c9tats-Unis et dans d’autres pays, il est d\u00e9j\u00e0 le choix num\u00e9ro un de la plupart des fabricants d’aliments sans gluten.<\/li>
      • Une densit\u00e9 plus \u00e9lev\u00e9e pour l’industrie de la viande : <\/strong>la f\u00e9cule de tapioca est une alternative tr\u00e8s int\u00e9ressante \u00e0 la f\u00e9cule de pomme de terre, gr\u00e2ce \u00e0 sa grande capacit\u00e9 de liaison.<\/li><\/ul>\n\n\n\n

        Vous souhaitez incorporer de l’amidon de tapioca dans vos aliments ?<\/strong><\/h2>\n\n\n\n

        Chez Barcelonesa Food Solutions, nous sommes distributeurs d’amidon de tapioca et apportons cet ingr\u00e9dient \u00e0 de nombreuses entreprises qui ont d’ores et d\u00e9j\u00e0 d\u00e9cid\u00e9 de l’utiliser dans leurs produits.<\/p>\n\n\n\n

        Si vous \u00eates une entreprise de fabrication de produits alimentaires, nos experts peuvent vous conseiller sur comment utiliser cet amidon<\/strong> pour am\u00e9liorer la qualit\u00e9 de vos pr\u00e9parations.<\/p>\n\n\n\n

        Pour plus d’informations, n’h\u00e9sitez pas \u00e0 nous contacter en cliquant sur le bouton \u00ab visiter la page \u00bb ci-dessous.<\/p>\n","protected":false},"excerpt":{"rendered":"

        La plupart des produits transform\u00e9s sur le march\u00e9 incorporent un ingr\u00e9dient \u00e9paississant qui leur donne de la consistance et une bonne texture. La farine de bl\u00e9, la f\u00e9cule de pomme de terre et la f\u00e9cule de ma\u00efs sont parmi les plus utilis\u00e9es. Mais ces derni\u00e8res ann\u00e9es, un autre ingr\u00e9dient quasiment inconnu en Espagne jusqu’\u00e0 tr\u00e8s […]<\/p>\n","protected":false},"author":13,"featured_media":14208,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[876],"tags":[],"class_list":["post-14233","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alimentacao-humana"],"acf":[],"yoast_head":"\nLes Meilleures Applications De L'Amidon De Tapioca - Barcelonesa<\/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.barcelonesa.com\/pt-pt\/blog\/las-caras-de-la-vulnerabilidad-iniciativa-de-san-juan-de-dios-2\/\" \/>\n<meta property=\"og:locale\" content=\"pt_PT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les Meilleures Applications De L'Amidon De Tapioca - Barcelonesa\" \/>\n<meta property=\"og:description\" content=\"La plupart des produits transform\u00e9s sur le march\u00e9 incorporent un ingr\u00e9dient \u00e9paississant qui leur donne de la consistance et une bonne texture. La farine de bl\u00e9, la f\u00e9cule de pomme de terre et la f\u00e9cule de ma\u00efs sont parmi les plus utilis\u00e9es. Mais ces derni\u00e8res ann\u00e9es, un autre ingr\u00e9dient quasiment inconnu en Espagne jusqu’\u00e0 tr\u00e8s […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.barcelonesa.com\/pt-pt\/blog\/las-caras-de-la-vulnerabilidad-iniciativa-de-san-juan-de-dios-2\/\" \/>\n<meta property=\"og:site_name\" content=\"Barcelonesa\" \/>\n<meta property=\"article:published_time\" content=\"2020-12-10T14:56:13+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-06-08T14:51:45+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.barcelonesa.com\/wp-content\/uploads\/2021\/05\/almidon-tapioca-barcelonesa-food-solutions.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jaume Casas\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jaume Casas\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo estimado de leitura\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.barcelonesa.com\/pt-pt\/blog\/las-caras-de-la-vulnerabilidad-iniciativa-de-san-juan-de-dios-2\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.barcelonesa.com\/pt-pt\/blog\/las-caras-de-la-vulnerabilidad-iniciativa-de-san-juan-de-dios-2\/\"},\"author\":{\"name\":\"Jaume Casas\",\"@id\":\"https:\/\/www.barcelonesa.com\/pt-pt\/#\/schema\/person\/a178cf2e65a40b80b33f3b5844529840\"},\"headline\":\"Les Meilleures Applications De L’Amidon De Tapioca\",\"datePublished\":\"2020-12-10T14:56:13+00:00\",\"dateModified\":\"2021-06-08T14:51:45+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.barcelonesa.com\/pt-pt\/blog\/las-caras-de-la-vulnerabilidad-iniciativa-de-san-juan-de-dios-2\/\"},\"wordCount\":880,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.barcelonesa.com\/pt-pt\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.barcelonesa.com\/pt-pt\/blog\/las-caras-de-la-vulnerabilidad-iniciativa-de-san-juan-de-dios-2\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.barcelonesa.com\/wp-content\/uploads\/2021\/05\/almidon-tapioca-barcelonesa-food-solutions.jpeg\",\"articleSection\":[\"Alimenta\u00e7\u00e3o humana\"],\"inLanguage\":\"pt-PT\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.barcelonesa.com\/pt-pt\/blog\/las-caras-de-la-vulnerabilidad-iniciativa-de-san-juan-de-dios-2\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.barcelonesa.com\/pt-pt\/blog\/las-caras-de-la-vulnerabilidad-iniciativa-de-san-juan-de-dios-2\/\",\"url\":\"https:\/\/www.barcelonesa.com\/pt-pt\/blog\/las-caras-de-la-vulnerabilidad-iniciativa-de-san-juan-de-dios-2\/\",\"name\":\"Les Meilleures Applications De L'Amidon De Tapioca - 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