{"id":4551,"date":"2012-10-31T15:40:07","date_gmt":"2012-10-31T15:40:07","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4551"},"modified":"2012-10-31T15:40:07","modified_gmt":"2012-10-31T15:40:07","slug":"chemikerbrot","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/31\/chemikerbrot\/","title":{"rendered":"Chemikerbrot"},"content":{"rendered":"

Etwa 10 g Glucose (C6H12O6) in 250*10^-6 m^3 warmem Wasser (H2O) l\u00f6sen. Darin einen W\u00fcrfel Saccharomyces cerevisiae (42 g) suspendieren. Die Suspension wird etwa 1200 s stehen gelassen, bis eine deutlich Schaumbildung zu sehen ist. Die Schaumbildung deutet auf eine Gasfreisetzung hin.
\nAnschlie\u00dfend wird mit 400 g Mehl (1050er) vermengt und unter konstanter W\u00e4rme (ca. 305,15 K) f\u00fcr die Dauer von 1200 s stehen gelassen.<\/p>\n

Gefahrstoffhinweise:
\nMilchs\u00e4ure: Xi; R 38-41; S 26-39
\nEssigs\u00e4ure: C; R 10-35; S 1\/2-23-26-45<\/p>\n

550*10-6<\/sup> m3<\/sup> warmes Wasser (H2O) wird mit 8 g Milchs\u00e4ure 80%ig (C3H6O3) und 6 g Essigs\u00e4ure 25%ig (CH3COOH) vermischt und mit 800 g Mehl (1150er), 10 g Salz (NaCl) und nach Bedarf K\u00fcmmel (Carum carvi)
\nversetzt. Dieser Ansatz wird mit dem ersten Ansatz vermengt und intensiv geknetet. Weitere 1200 s wird unter konstanter W\u00e4rme stehen gelassen.
\nBevor das Gemisch in die gut gefettete Kastenform gegeben wird, muss erneut kurz durchgeknetet werden. Erneut wird 1200 s bei konstanter W\u00e4rme stehen gelassen.
\nBei 503,15 K wird das Gemisch 600 s gebacken, danach wird die Temperatur auf 463,15 K reduziert und f\u00fcr 4200 s weiter gebacken.<\/p>\n

Nach dem Backvorgang wird das Produkt aus der Form entfernt und auf einem Gitter abk\u00fchlen gelassen.
\nErkaltet kann das Produkt in Scheiben geschnitten, eingefroren oder verzehrt werden.<\/p>\n

F\u00fcr das Produkt sind keine Gefahrstoffhinweise, R- oder S-S\u00e4tze bekannt. Allerdings ist bei \u00fcberm\u00e4\u00dfigem Verzehr mit einer Gewichts- und damit einer Volumenzunahme zu rechnen.<\/p>\n

Quelle: de.rec.mampf<\/p>\n","protected":false},"excerpt":{"rendered":"

Etwa 10 g Glucose (C6H12O6) in 250*10^-6 m^3 warmem Wasser (H2O) l\u00f6sen. Darin einen W\u00fcrfel Saccharomyces cerevisiae (42 g) suspendieren. Die Suspension wird etwa 1200 s stehen gelassen, bis eine deutlich Schaumbildung zu sehen ist. Die Schaumbildung deutet auf eine Gasfreisetzung hin. Anschlie\u00dfend wird mit 400 g Mehl (1050er) vermengt und unter konstanter W\u00e4rme (ca. … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[125],"tags":[],"class_list":["post-4551","post","type-post","status-publish","format-standard","hentry","category-brot-und-brotchen","item-wrap"],"yoast_head":"\nChemikerbrot<\/title>\n<meta name=\"description\" content=\"- Chemikerbrot\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/31\/chemikerbrot\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chemikerbrot\" \/>\n<meta property=\"og:description\" content=\"- Chemikerbrot\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/31\/chemikerbrot\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2012-10-31T15:40:07+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/10\\\/31\\\/chemikerbrot\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/10\\\/31\\\/chemikerbrot\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Chemikerbrot\",\"datePublished\":\"2012-10-31T15:40:07+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/10\\\/31\\\/chemikerbrot\\\/\"},\"wordCount\":247,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Brot und Br\u00f6tchen\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/10\\\/31\\\/chemikerbrot\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/10\\\/31\\\/chemikerbrot\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/10\\\/31\\\/chemikerbrot\\\/\",\"name\":\"Chemikerbrot\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-10-31T15:40:07+00:00\",\"description\":\"- Chemikerbrot\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/10\\\/31\\\/chemikerbrot\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/10\\\/31\\\/chemikerbrot\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/10\\\/31\\\/chemikerbrot\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Chemikerbrot\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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