{"id":1801,"date":"2018-02-22T17:11:21","date_gmt":"2018-02-22T16:11:21","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/tout-sur-la-farine-manitoba\/"},"modified":"2018-02-22T17:11:21","modified_gmt":"2018-02-22T16:11:21","slug":"tout-sur-la-farine-manitoba","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/tout-sur-la-farine-manitoba\/","title":{"rendered":"Tout sur la farine de Manitoba !"},"content":{"rendered":"\n

En Italie, la farine Manitoba a depuis longtemps trouv\u00e9 sa place dans tous les foyers bien achaland\u00e9s et dans les \u00e9piceries. Il n’est donc pas surprenant que le moulin traditionnel napolitain Caputo propose cette farine miraculeuse, car apr\u00e8s tout, la farine issue de vari\u00e9t\u00e9s de bl\u00e9 nord-am\u00e9ricaines poss\u00e8de des propri\u00e9t\u00e9s tout \u00e0 fait particuli\u00e8res. Et m\u00eame si cela peut ne pas para\u00eetre \u00e9vident \u00e0 premi\u00e8re vue pourquoi la farine Manitoba conviendrait \u00e0 un moulin traditionnel napolitain comme Caputo, cela devient rapidement clair lorsqu’on s’int\u00e9resse de plus pr\u00e8s \u00e0 ce \u00abmehl sp\u00e9cial\u00bb. Alors, levons le rideau sur la plus forte de toutes les farines !<\/p>\n\n\n\n

Qu’est-ce qui rend la farine Manitoba si sp\u00e9ciale ?<\/h2>\n\n\n\n

La farine Manitoba poss\u00e8de une teneur tr\u00e8s \u00e9lev\u00e9e en gluten (Caputo \u2013 \u00abManitoba Oro – Tipo 0\u00bb = 14,50%) et affiche l’une des valeurs les plus hautes du W-Index, d\u00e9passant 360. L’indice W est l’une des trois propri\u00e9t\u00e9s rh\u00e9ologiques pertinentes et est d\u00e9termin\u00e9 \u00e0 l’aide d’un alv\u00e9ographe qui mesure la capacit\u00e9 de panification de la farine utilis\u00e9e. Plus la valeur W est \u00e9lev\u00e9e, plus le maillage du p\u00e2te de la farine est fort et extensible. De plus, la farine Manitoba peut absorber jusqu’\u00e0 90% de son poids en eau, ce qui r\u00e9sulte en un temps de lev\u00e9e plus long.<\/p>\n\n\n\n

Vous pouvez commander ici la farine Manitoba du moulin traditionnel Caputo !<\/a><\/p>\n\n\n\n

Pourquoi le p\u00e2te devient-il si \u00e9lastique et robuste ?<\/h3>\n\n\n\n

Les deux prot\u00e9ines de base, le glutenine et le gliadine, jouent un r\u00f4le important. Le glutenine assure une forte consistance de la p\u00e2te, tandis que le gliadine rend la p\u00e2te extensible et \u00e9lastique. Ensemble, en r\u00e9agissant avec l’eau, ils forment des liens prot\u00e9in\u00e9s, commun\u00e9ment appel\u00e9s gluten (ou prot\u00e9ine adh\u00e9sive). Le gluten cr\u00e9e des liens mol\u00e9culaires solides et donc un maillage de p\u00e2te robuste. Ce r\u00e9seau retient les gaz produits pendant la fermentation et permet \u00e0 la p\u00e2te de lever magnifiquement. La position volumineuse acquise est \u00e9galement maintenue apr\u00e8s la cuisson.<\/p>\n\n\n\n

\"\"
Farine Manitoba : Id\u00e9ale pour les p\u00e2tes lourdes<\/figcaption><\/figure><\/div>\n\n\n\n

Comment utiliser la farine Manitoba dans la cuisine italienne ?<\/h3>\n\n\n\n

La farine est adapt\u00e9e \u00e0 une longue fermentation avec beaucoup de levure, de beurre ou d’\u0153ufs. Elle peut \u00eatre utilis\u00e9e aussi bien comme farine de base qu’en compl\u00e9ment d’autres farines. Je recommande : Exp\u00e9rimentez ! Commencez avec une proportion de 10% du volume total de farine utilis\u00e9 et augmentez par la suite. La farine de bl\u00e9 dur canadienne est particuli\u00e8rement adapt\u00e9e comme base pour des g\u00e2teaux moelleux et a\u00e9r\u00e9s. Par exemple, pour les classiques italiens tels que le Panettone, la Colomba et le Pandoro. Vous pouvez \u00e9galement faire un merveilleux ciabatta et une pizza Napoletana.<\/p>\n\n\n\n

> Vous pouvez commander ici la farine Manitoba du moulin traditionnel Caputo !<\/a><\/p>\n\n\n\n

D’o\u00f9 vient le terme Manitoba ?<\/h3>\n\n\n\n

Manitoba est une province des prairies situ\u00e9e dans le centre du Canada. Le terme provient de la langue du peuple autochtone des Cree. \u00abManitou bou\u00bb signifie litt\u00e9ralement \u00able d\u00e9troit du Grand Esprit\u00bb et fait r\u00e9f\u00e9rence au Lac Manitoba au nord-ouest de Winnipeg. Dans la province du Manitoba, poussent diverses vari\u00e9t\u00e9s de bl\u00e9 nord-am\u00e9ricaines, particuli\u00e8rement r\u00e9sistantes. La farine obtenue \u00e0 partir de ces vari\u00e9t\u00e9s, en raison de ses capacit\u00e9s sp\u00e9ciales, a trouv\u00e9 sa place jusqu’en Italie. En Italie, on appelle cette farine de vari\u00e9t\u00e9s de bl\u00e9 nord-am\u00e9ricaines farine Manitoba ou farina americana<\/em>. Cependant, si on demande dans la province canadienne m\u00eame, peu de gens connaissent ce terme.<\/p>\n\n\n","protected":false},"excerpt":{"rendered":"

La farine Manitoba, c\u00e9l\u00e8bre en Italie et propos\u00e9e par la moulin traditionnel napolitain Caputo, se distingue par sa teneur \u00e9lev\u00e9e en gluten (14,50%) et son indice W sup\u00e9rieur \u00e0 360, refl\u00e9tant une p\u00e2te forte et extensible. Parfaite pour la cuisine italienne, elle est id\u00e9ale pour des p\u00e2tes lourdes comme le Panettone ou la pizza Napolitaine. Son origine remonte \u00e0 la province canadienne de Manitoba.<\/p>\n","protected":false},"author":2,"featured_media":1800,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1801","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"\nTout sur la farine de Manitoba ! - Gustini - Passione italiana<\/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.gustini.fr\/blog\/ingredients-dorigine\/tout-sur-la-farine-manitoba\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tout sur la farine de Manitoba ! - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"La farine Manitoba, c\u00e9l\u00e8bre en Italie et propos\u00e9e par la moulin traditionnel napolitain Caputo, se distingue par sa teneur \u00e9lev\u00e9e en gluten (14,50%) et son indice W sup\u00e9rieur \u00e0 360, refl\u00e9tant une p\u00e2te forte et extensible. 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