{"id":4027,"date":"2026-04-07T23:53:23","date_gmt":"2026-04-07T23:53:23","guid":{"rendered":"https:\/\/cp.snarskis.lt\/index.php\/2026\/04\/07\/negriebkite-pirmos-pasitaikiusios-kaip-parduotuveje-issirinkti-kokybiska-velykine-pascha\/"},"modified":"2026-04-07T23:53:23","modified_gmt":"2026-04-07T23:53:23","slug":"negriebkite-pirmos-pasitaikiusios-kaip-parduotuveje-issirinkti-kokybiska-velykine-pascha","status":"publish","type":"post","link":"https:\/\/cp.snarskis.lt\/index.php\/2026\/04\/07\/negriebkite-pirmos-pasitaikiusios-kaip-parduotuveje-issirinkti-kokybiska-velykine-pascha\/","title":{"rendered":"Negriebkite pirmos pasitaikiusios: kaip parduotuv\u0117je i\u0161sirinkti kokybi\u0161k\u0105 velykin\u0119 pasch\u0105"},"content":{"rendered":"<h2>Kaip i\u0161sirinkti paneton\u0119 ar velykin\u0119 pasch\u0105<\/h2>\n<p>Nutriciolog\u0117 Julija Dragulova socialiniame tinkle \u201eInstagram\u201c pasidalijo patarimais, \u012f k\u0105 atkreipti d\u0117mes\u012f renkantis velykin\u0119 pasch\u0105 ar paneton\u0119. Pasak jos, sud\u0117tyje netur\u0117t\u0173 b\u016bti jokio margarino ar tepalo (spredo).<\/p>\n<p>\u201eNepirkite, jei sud\u0117tyje yra margarino, augalini\u0173 riebal\u0173 (nenurodyta riebal\u0173 forma), pieno riebal\u0173 pakaital\u0173, i\u0161 dalies hidrint\u0173 riebal\u0173 ar hidrint\u0173 riebal\u0173 (nenurodyta, kokia konkre\u010diai hidrinimo r\u016b\u0161is)\u201c, \u2013 pabr\u0117\u017e\u0117 ji.<\/p>\n<p>Geriausia rinktis kepinius, pagamintus su sviestu. Taip pat patariama vengti konservant\u0173, skonio stiprikli\u0173 ir dirbtini\u0173 kvapikli\u0173. Pageidautina, kad sud\u0117tyje neb\u016bt\u0173 gliukoz\u0117s ir fruktoz\u0117s sirupo \u2013 geriau, kai naudojamas \u012fprastas cukrus.<\/p>\n<p>Paneton\u0117 yra gana kaloringa: 100 g paprastai turi apie 350\u2013400 kcal, tod\u0117l rekomenduojama porcija \u2013 ma\u017edaug 30\u201350 g.<\/p>\n<p>\u0160okoladin\u0117 glaz\u016bra, kreminiai \u012fdarai ir gaus\u016bs pabarstukai da\u017enai rei\u0161kia papildom\u0105 cukraus kiek\u012f bei transriebalus. Kuo ma\u017eiau dekoro, tuo lengviau skrand\u017eiui.<\/p>\n<h2>Sud\u0117tis \u2013 svarbiausias kriterijus<\/h2>\n<p>Kokybi\u0161ka pascha tur\u0117t\u0173 tur\u0117ti paprast\u0105 sud\u0117t\u012f:<\/p>\n<ul>\n<li>kvietiniai miltai<\/li>\n<li>kiau\u0161iniai<\/li>\n<li>sviestas (ne margarinas)<\/li>\n<li>pienas arba grietin\u0117l\u0117<\/li>\n<li>miel\u0117s (arba raugas)<\/li>\n<li>cukrus<\/li>\n<li>razinos \/ cukatai \/ rie\u0161utai<\/li>\n<\/ul>\n<p>Verta vengti paschos, kurios sud\u0117tyje yra:<\/p>\n<ul>\n<li>augalini\u0173 riebal\u0173 be patikslinimo (da\u017enai tai sviesto pakaitalai)<\/li>\n<li>daug E pried\u0173, aromatizatori\u0173, skonio stiprikli\u0173<\/li>\n<li>labai ilga sud\u0117tis su de\u0161imtimis ingredient\u0173<\/li>\n<\/ul>\n<p>Pascha tur\u0117t\u0173 b\u016bti pluo\u0161tin\u0117 ir puri, ne \u201egumin\u0117\u201c ir netur\u0117t\u0173 trup\u0117ti.<\/p>\n<p>Glaz\u016bra geriausia, kai yra baltymin\u0117 (kiau\u0161inio baltymas ir cukrus). \u0160okoladin\u0117 glaz\u016bra taip pat gali b\u016bti tinkama, ta\u010diau kartais ja bandoma pasl\u0117pti pernelyg saus\u0105 te\u0161l\u0105.<\/p>\n<p>Dar vienas kokyb\u0117s \u017eenklas \u2013 razinos tolygiai pasiskirs\u010diusios visoje te\u0161loje, o ne tik u\u017ed\u0117tos kaip dekoras ant vir\u0161aus.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kaip i\u0161sirinkti paneton\u0119 ar velykin\u0119 pasch\u0105 Nutriciolog\u0117 Julija Dragulova socialiniame tinkle \u201eInstagram\u201c pasidalijo patarimais, \u012f k\u0105 atkreipti d\u0117mes\u012f renkantis velykin\u0119 pasch\u0105 ar paneton\u0119. Pasak jos, sud\u0117tyje netur\u0117t\u0173 b\u016bti jokio margarino ar tepalo (spredo). \u201eNepirkite, jei sud\u0117tyje yra margarino, augalini\u0173 riebal\u0173 (nenurodyta riebal\u0173 forma), pieno riebal\u0173 pakaital\u0173, i\u0161 dalies hidrint\u0173 riebal\u0173 ar hidrint\u0173 riebal\u0173 (nenurodyta, kokia [&hellip;]<\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"miestas":[],"class_list":["post-4027","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/4027","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/comments?post=4027"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/4027\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=4027"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=4027"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=4027"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=4027"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}