{"id":30004,"date":"2022-01-07T09:00:28","date_gmt":"2022-01-07T08:00:28","guid":{"rendered":"https:\/\/www.marcelpaa.com\/?post_type=rezepte&#038;p=30004"},"modified":"2023-07-30T13:08:21","modified_gmt":"2023-07-30T11:08:21","slug":"backversuch-backmittel","status":"publish","type":"rezepte","link":"https:\/\/www.marcelpaa.com\/rezepte\/backversuch-backmittel\/","title":{"rendered":"Backversuch &#8211; Chemische Backmittel"},"content":{"rendered":"<p>&nbsp;<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-30002\" class=\"wprm-recipe-container\" data-recipe-id=\"30002\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-template-mp-how-to\"><div class=\"wprm-container-float-right\">\n    \n<\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Backversuch - Backmittel<\/h2>\n\n\n<div class=\"wprm-spacer\"><\/div>\n\n\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Heute gehe ich bei einem Backtest auf die Frage ein \u00abWas bringt ein Backmittel?\u00bb Im Gegensatz zu den bestehenden Videos schauen wir uns die \u00abchemischen\u00bb Backmittel etwas genauer an.<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #fab92b; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #fab92b; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #fab92b; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #fab92b; }<\/style><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" 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C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> Pin das Rezept<\/a>\n    \n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 20px\"><\/div>\n<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><img decoding=\"async\" src=\"http:\/\/www.marcelpaa.com\/wp-content\/uploads\/2020\/11\/MP-yellow-Logo_icon-40.png\" alt=\"\" data-pin-nopin=\"true\"\/><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n\n\n<div class=\"wprm-container-columns-spaced\">\n\t<div>\n    \t\n\t\t\n    <\/div>\n    <div>\n        \n\t\t\n    <\/div>\n<\/div>\n\n<div class=\"wprm-recipe-instructions-container wprm-recipe-30002-instructions-container wprm-block-text-normal\" data-recipe=\"30002\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions\" style=\"\">Anleitungen<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div>&nbsp;<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Was sind Backmittel?<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-30002-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Als Backmittel werden Produkte bezeichnet, die zur Erreichung einer bestimmten backtechnische Wirkung eingesetzt werden. Diese werden in zwei Gruppen eingeteilt:<\/span><\/div><\/li><li id=\"wprm-recipe-30002-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Backmittel mit Zutaten<\/strong><\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">sind auf der Basis von reinen Zutaten zusammengesetzt wie Malz, Zucker, Weizengluten, Milchpulver, Acerola, Eigelb, \u00d6l usw.<\/span><\/div><\/li><li id=\"wprm-recipe-30002-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Backmittel mit Zusatzstoffen<\/strong><\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">enthalten nebst Zutaten noch weitere Komponenten wie Ascorbins\u00e4ure, Genusss\u00e4uren, Konservierungsstoffe, Enzyme<\/span><\/div><\/li><li id=\"wprm-recipe-30002-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Diese Hauptgruppen lassen sich grob in folgende Feingruppen unterteilen:<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Glutenanregende Backmittel, St\u00e4rkeschw\u00e4chende Backmittel, Backmittel zur F\u00f6rderung der Frischhaltung, Enzympr\u00e4parate, und viele weitere<\/span><\/div><\/li><li id=\"wprm-recipe-30002-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Die chemischen Backmittel unterliegen strengen gesetzlichen Vorgaben und Richtlinien; diese d\u00fcrfen nicht \u00fcberall eingesetzt werden und m\u00fcssen bei einem Einsatz klar deklariert werden.<\/span><\/div><\/li><li id=\"wprm-recipe-30002-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Ein Backmittel, sprich der Emulgator, hilft die verschiedenen Stoffe wie Gluten, St\u00e4rke, Wasser und Fettstoffe besser zu verbinden (zu emulgieren). Das Ziel beim Einsatz eines Backmittels sind plastischere Teige, mehr Volumen, gr\u00f6ssere Wasseraufnahme, bessere Krumen- und Krustenstruktur, besseres gashalteverm\u00f6gen, bessere G\u00e4rtoleranz\u2026. <\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Backversuch<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-30002-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Ich habe drei identische Teige mit unterschiedlichen Backmitteln hergestellt. Die Gare und die Verarbeitung aller Teige war absolut identisch (Stockgare: 1 Std. bei Raumtemperatur und 24 Std. im K\u00fchlschrank \/ St\u00fcckgare: 60 Min. bei Raumtemperatur)<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\"><em>Teig mit chemischem Backmittel<\/em><\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-30002-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">320 g Mehl, 220 g Wasser, 6 g Salz, 3 g Frischhefe, <em><strong>9 g Backmittel<\/strong><\/em> (2-3% auf die Mehlmenge)<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Teig ist nicht so klebrig wie die beiden anderen Teige, ist etwas stabiler und l\u00e4uft weniger in die Breite wie die beiden anderen Teige, in der Verarbeitung ein eher fester Teig.<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Der eingesetzte Emulgator ist f\u00fcr den Einsatz mit Teigen mit kurzer Gare gedacht. Da ich aber allen Teiglingen dieselbe Stock- und St\u00fcckgare geg\u00f6nnt habe, habe ich bei diesem Brot eine \u00dcbergare riskiert und damit ein weniger sch\u00f6nes Backergebnis mit fast keinem Ausbund erhalten. <\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Das Brot und dunkler als die anderen und hat fast kein Volumen. Wenn die St\u00fcck- und Stockgare verk\u00fcrzt wird, bekommst Du mit dem Backmittel ein wundersch\u00f6nes Brot mit grossem Volumen und einem sch\u00f6nen Ausbund. <\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\"><em>Teig ohne Backmittel<\/em><\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-30002-step-3-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">320 g Mehl, 220 g Wasser, 6 g Salz, 3 g Frischhefe<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Die Teigstruktur ist nicht ganz so glatt wie bei den beiden anderen Teigen, Teig l\u00e4sst sich sehr gut verarbeiten. Nach dem Backen hast ein wundersch\u00f6nes Brot mit ausgepr\u00e4gtem Ausbund und einem grossen Volumen. <\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\"><em>Teig mit nat\u00fcrlichem Backmittel<\/em><\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-30002-step-4-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">320 g Mehl, 200 g Wasser, 6 g Salz, 3 g Frischhefe, <em><strong>10 g \u00d6l, 10 g Eigelb<\/strong><\/em><\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Teig hat sich sehr sch\u00f6n entwickelt und hat eine glatte Oberfl\u00e4che und ist bedeutend dehnbarer als die beiden anderen Teige, etwas trockener in der Verarbeitung als der Teig ohne Backmittel, Teig braucht eine etwas l\u00e4ngere St\u00fcckgare als die beiden anderen Teige. <\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Auch dieses Brot hat einen ausgepr\u00e4gten Ausbund, aber ein leicht kleineres Volumen als das Brot ohne Backmittel.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-30002\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Video<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><\/h3><div class=\"wprm-recipe-video\"><iframe title=\"&quot;Erstaunlich&quot; - Das macht ein Backmittel mit deinem Brot\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/W0JL-_tlGWk?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div><\/div>\n\n\n<div class=\"wprm-spacer\" style=\"height: 20px\"><\/div>\n\n\n<div class=\"wprm-spacer\"><\/div><\/div><\/div>\n<h5><span data-slate-node=\"text\"><strong>Weitere wertvolle Informationen zu diesem Thema findest Du in m einem Online-Kurs \u00ab<span style=\"color: #fab92b;\"><a style=\"color: #fab92b;\" href=\"https:\/\/www.back-academy.ch\/produkt\/brot-fachkunde\/\" target=\"_blank\" rel=\"noopener\">Brot Fachkunde<\/a><\/span>\u00bb in der Back Academy.<\/strong><\/span><\/h5>\n<h5><strong>Weitere Tipps &amp; Tricks zum Backen von Brot und Br\u00f6tchen<\/strong><\/h5>\n<ul>\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/backofentest\" target=\"_blank\" rel=\"noopener\"><span style=\"text-decoration: underline; color: #fab92b;\"><strong>Backtest im selben Backofen<\/strong><\/span><\/a><\/li>\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/backversuch-teigfuehrung\/\" target=\"_blank\" rel=\"noopener\"><span style=\"text-decoration: underline; color: #fab92b;\"><strong>Backversuch Teigf\u00fchrung<\/strong><\/span><\/a><\/li>\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/teiglinge-einschneiden\" target=\"_blank\" rel=\"noopener\"><span style=\"text-decoration: underline; color: #fab92b;\"><strong>Teiglinge einschneiden<\/strong><\/span><\/a><\/li>\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/brot-tabelle-stundenplan\/\" target=\"_blank\" rel=\"noopener\"><span style=\"text-decoration: underline; color: #fab92b;\"><strong>Brot Stundenplan<\/strong><\/span><\/a><\/li>\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/teig-richtig-aufwirken-aufarbeiten\/\" target=\"_blank\" rel=\"noopener\"><span style=\"text-decoration: underline; color: #fab92b;\"><strong>Teig richtig aufwirken<\/strong><\/span><\/a><\/li>\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/mehl-mischungskreuz\/\" target=\"_blank\" rel=\"noopener\"><span style=\"text-decoration: underline; color: #fab92b;\"><strong>Mehl-Mischungskreuz<\/strong><\/span><\/a><\/li>\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/brot-tiefkuehlen-aufbacken\/\" target=\"_blank\" rel=\"noopener\"><span style=\"text-decoration: underline; color: #fab92b;\"><strong>Brot tiefk\u00fchlen &amp; aufbacken<\/strong><\/span><\/a><\/li>\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/haeufige-fragen-zu-sauerteig\" target=\"_blank\" rel=\"noopener\"><span style=\"text-decoration: underline; color: #fab92b;\"><strong>H\u00e4ufige Fragen zum Backen mit Sauerteig &#8211; Q&amp;A<\/strong><\/span><\/a><\/li>\n<\/ul>\n<h5><strong>Schau Dir zu der Weizenernte 2021 folgendes&nbsp;<\/strong><strong> <span style=\"color: rgba(255, 170, 187, 0.733);\"><span style=\"color: #fab92b;\"><a style=\"color: #fab92b;\" href=\"https:\/\/youtu.be\/IzxDyPHgfGI\">Video<\/a><\/span>&nbsp;<\/span><\/strong><strong>mit Alessandro Fontana von www.homebaker.ch an \ud83d\ude42<\/strong><\/h5>\n<h5><strong>H\u00e4ufig gestellte Fragen<\/strong><\/h5>\n<p>Auf der Seite &#8222;<a href=\"https:\/\/www.marcelpaa.com\/faq-haeufige-fragen-der-einfach-backen-community\/\" target=\"_blank\" rel=\"noopener\"><strong><span style=\"color: #fab92b;\">FAQ &#8211; H\u00e4ufig gestellte Fragen<\/span><\/strong><\/a>&#8220; findest Du eine Sammlung der am h\u00e4ufigsten gestellten Fragen der Community von \u201eeinfach backen\u201c &#8211; Fragen aus allen verwendeten sozialen Medien und Mails.<\/p>\n","protected":false},"featured_media":30474,"parent":0,"comment_status":"open","ping_status":"open","template":"","rezept_kategorien":[2025,106],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.0 (Yoast SEO v22.0) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Backversuch - Chemische Backmittel - Einfach Backen \u2013 Marcel Paa<\/title>\n<meta name=\"description\" content=\"Heute gehe ich bei einem Backtest auf die Frage ein \u00abWas bringt ein Backmittel?\u00bb Im Gegensatz zu den bestehenden Videos schauen wir uns die \u00abchemischen\u00bb Backmittel etwas genauer an.\" \/>\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.marcelpaa.com\/rezepte\/backversuch-backmittel\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Backversuch - Chemische Backmittel\" \/>\n<meta property=\"og:description\" content=\"Heute gehe ich bei einem Backtest auf die Frage ein \u00abWas bringt ein Backmittel?\u00bb Im Gegensatz zu den bestehenden Videos schauen wir uns die \u00abchemischen\u00bb Backmittel etwas genauer an.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.marcelpaa.com\/rezepte\/backversuch-backmittel\/\" \/>\n<meta property=\"og:site_name\" content=\"Einfach Backen \u2013 Marcel Paa\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/einfachBackenMarcelPaa\" \/>\n<meta property=\"article:modified_time\" content=\"2023-07-30T11:08:21+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.marcelpaa.com\/wp-content\/uploads\/2021\/12\/Backmittel.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1280\" \/>\n\t<meta property=\"og:image:height\" content=\"1024\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.marcelpaa.com\/rezepte\/backversuch-backmittel\/\",\"url\":\"https:\/\/www.marcelpaa.com\/rezepte\/backversuch-backmittel\/\",\"name\":\"Backversuch - Chemische Backmittel - Einfach Backen \u2013 Marcel Paa\",\"isPartOf\":{\"@id\":\"https:\/\/www.marcelpaa.com\/#website\"},\"datePublished\":\"2022-01-07T08:00:28+00:00\",\"dateModified\":\"2023-07-30T11:08:21+00:00\",\"description\":\"Heute gehe ich bei einem Backtest auf die Frage ein \u00abWas bringt ein Backmittel?\u00bb Im Gegensatz zu den bestehenden Videos schauen wir uns die \u00abchemischen\u00bb Backmittel etwas genauer an.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.marcelpaa.com\/rezepte\/backversuch-backmittel\/#breadcrumb\"},\"inLanguage\":\"de-DE\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.marcelpaa.com\/rezepte\/backversuch-backmittel\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.marcelpaa.com\/rezepte\/backversuch-backmittel\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Startseite\",\"item\":\"https:\/\/www.marcelpaa.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Rezepte\",\"item\":\"https:\/\/www.marcelpaa.com\/rezepte\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Backversuch &#8211; 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