{"id":120225,"date":"2026-11-04T04:47:18","date_gmt":"2026-11-04T03:47:18","guid":{"rendered":"https:\/\/www.infokuryr.cz\/n\/?p=120225"},"modified":"2026-11-04T04:47:18","modified_gmt":"2026-11-04T03:47:18","slug":"kvaskovy-chleb-ma-prekvapive-ucinky-na-traveni-krevni-cukr-i-vstrebavani-mineralu-co-zjistili-vedci","status":"publish","type":"post","link":"https:\/\/www.infokuryr.cz\/n\/2026\/11\/04\/kvaskovy-chleb-ma-prekvapive-ucinky-na-traveni-krevni-cukr-i-vstrebavani-mineralu-co-zjistili-vedci\/","title":{"rendered":"Kv\u00e1skov\u00fd chl\u00e9b m\u00e1 p\u0159ekvapiv\u00e9 \u00fa\u010dinky na tr\u00e1ven\u00ed, krevn\u00ed cukr i vst\u0159eb\u00e1v\u00e1n\u00ed miner\u00e1l\u016f. Co zjistili v\u011bdci?"},"content":{"rendered":"
<\/div>\n

Dva kraj\u00edce chleba mohou vypadat t\u00e9m\u011b\u0159 stejn\u011b, ale na\u0161e t\u011blo je nemus\u00ed zpracovat stejn\u011b. Rozd\u00edl spo\u010d\u00edv\u00e1 v tom, co se s t\u011bstem d\u011bje je\u0161t\u011b p\u0159ed pe\u010den\u00edm.<\/span><\/strong><\/p>\n

Zat\u00edmco b\u011b\u017en\u00fd chl\u00e9b kyne pomoc\u00ed peka\u0159sk\u00e9ho dro\u017ed\u00ed pom\u011brn\u011b rychle, tradi\u010dn\u00ed kv\u00e1skov\u00fd chl\u00e9b proch\u00e1z\u00ed del\u0161\u00ed fermentac\u00ed, b\u011bhem kter\u00e9 se jeho slo\u017een\u00ed postupn\u011b m\u011bn\u00ed.<\/span><\/p>\n

A pr\u00e1v\u011b tyto zm\u011bny p\u0159itahuj\u00ed pozornost v\u011bdc\u016f. V\u00fdzkumy ukazuj\u00ed, \u017ee kv\u00e1skov\u00e1 fermentace zlep\u0161uje dostupnost n\u011bkter\u00fdch miner\u00e1l\u016f, usnad\u0148uje tr\u00e1ven\u00ed ur\u010dit\u00fdch slo\u017eek obilovin a ovliv\u0148uje rychlost, jakou se cukr dost\u00e1v\u00e1 do krve.<\/span><\/p>\n

Co se tedy skr\u00fdv\u00e1 za zdravotn\u00edmi \u00fa\u010dinky kv\u00e1skov\u00e9ho chleba a podle \u010deho pozn\u00e1te ten kvalitn\u00ed?<\/span><\/p>\n

Co d\u011bl\u00e1 kv\u00e1skov\u00fd chl\u00e9b v\u00fdjime\u010dn\u00fdm?<\/span><\/h2>\n

Za rozd\u00edly mezi kv\u00e1skov\u00fdm a b\u011b\u017en\u00fdm chlebem stoj\u00ed p\u0159edev\u0161\u00edm kvasinky a bakterie ml\u00e9\u010dn\u00e9ho kva\u0161en\u00ed, kter\u00e9 pracuj\u00ed v cest\u011b b\u011bhem kynut\u00ed.<\/span><\/p>\n

Kvasinky vytv\u00e1\u0159ej\u00ed oxid uhli\u010dit\u00fd, d\u00edky kter\u00e9mu t\u011bsto roste. Bakterie zase produkuj\u00ed organick\u00e9 kyseliny, p\u0159edev\u0161\u00edm kyselinu ml\u00e9\u010dnou a octovou. Ty dod\u00e1vaj\u00ed chlebu charakteristickou jemn\u011b nakyslou chu\u0165 a z\u00e1rove\u0148 ovliv\u0148uj\u00ed jeho vlastnosti.<\/span><\/p>\n

B\u011bhem fermentace se rozkl\u00e1daj\u00ed n\u011bkter\u00e9 slo\u017eit\u011bj\u0161\u00ed sacharidy, m\u011bn\u00ed se struktura b\u00edlkovin a enzymy pom\u00e1haj\u00ed uvol\u0148ovat miner\u00e1ly v\u00e1zan\u00e9 v obilovin\u00e1ch.<\/span><\/p>\n

V\u00fdsledkem je chl\u00e9b, kter\u00fd se od b\u011b\u017en\u00e9ho dro\u017e\u010fov\u00e9ho li\u0161\u00ed nejen chut\u00ed a v\u016fn\u00ed, ale tak\u00e9 t\u00edm, jak jej na\u0161e t\u011blo zpracov\u00e1v\u00e1.<\/span><\/p>\n

1. Pom\u00e1h\u00e1 t\u011blu l\u00e9pe vyu\u017e\u00edvat miner\u00e1ly<\/span><\/h2>\n

Obiloviny obsahuj\u00ed \u0159adu cenn\u00fdch miner\u00e1l\u016f v\u010detn\u011b \u017eeleza, zinku a ho\u0159\u010d\u00edku. Jejich vst\u0159eb\u00e1v\u00e1n\u00ed v\u0161ak \u010d\u00e1ste\u010dn\u011b br\u00e1n\u00ed kyselina fytov\u00e1, p\u0159irozen\u011b p\u0159\u00edtomn\u00e1 zejm\u00e9na ve vn\u011bj\u0161\u00edch vrstv\u00e1ch obiln\u00fdch zrn.<\/span><\/p>\n

Ta se dok\u00e1\u017ee nav\u00e1zat na miner\u00e1ly a vytvo\u0159it slou\u010deniny, kter\u00e9 t\u011blo h\u016f\u0159e vst\u0159eb\u00e1v\u00e1.<\/span><\/p>\n

Kv\u00e1skov\u00e1 fermentace pom\u00e1h\u00e1 tento probl\u00e9m \u0159e\u0161it. Kysel\u00e9 prost\u0159ed\u00ed vytvo\u0159en\u00e9 bakteriemi podporuje \u010dinnost enzym\u016f zvan\u00fdch fyt\u00e1zy, kter\u00e9 kyselinu fytovou rozkl\u00e1daj\u00ed.<\/span><\/p>\n

Miner\u00e1ly se tak postupn\u011b uvol\u0148uj\u00ed a st\u00e1vaj\u00ed dostupn\u011bj\u0161\u00edmi pro tr\u00e1vic\u00ed syst\u00e9m.<\/span><\/p>\n

V n\u011bkter\u00fdch laboratorn\u00edch experimentech se poda\u0159ilo pomoc\u00ed vhodn\u011b nastaven\u00e9 fermentace odstranit a\u017e 80 % kyseliny fytov\u00e9. V\u00fdznamnou roli p\u0159itom hraje druh mouky, kyselost t\u011bsta a zp\u016fsob p\u0159\u00edpravy.<\/span><\/p>\n

Fermentace tedy do chleba nep\u0159id\u00e1v\u00e1 nov\u00e9 miner\u00e1ly. Pom\u00e1h\u00e1 na\u0161emu t\u011blu l\u00e9pe vyu\u017e\u00edt ty, kter\u00e9 ji\u017e obiln\u00e9 zrno obsahuje.<\/span><\/p>\n

Z tohoto hlediska je obzvl\u00e1\u0161t\u011b zaj\u00edmav\u00fd celozrnn\u00fd kv\u00e1skov\u00fd chl\u00e9b. Celozrnn\u00e1 mouka toti\u017e obsahuje p\u0159irozen\u011b v\u00edce miner\u00e1l\u016f ne\u017e b\u00edl\u00e1 mouka a fermentace podporuje jejich dostupnost.<\/span><\/p>\n

2. Usnad\u0148uje tr\u00e1ven\u00ed a zm\u00edr\u0148uje nad\u00fdm\u00e1n\u00ed<\/span><\/h2>\n

N\u011bkte\u0159\u00ed lid\u00e9 po konzumaci b\u011b\u017en\u00e9ho p\u0161eni\u010dn\u00e9ho chleba poci\u0165uj\u00ed nad\u00fdm\u00e1n\u00ed, tlak v b\u0159i\u0161e nebo jin\u00e9 za\u017e\u00edvac\u00ed pot\u00ed\u017ee. Jedn\u00edm z d\u016fvod\u016f b\u00fdvaj\u00ed frukt\u00e1ny, kter\u00e9 pat\u0159\u00ed mezi fermentovateln\u00e9 sacharidy ozna\u010dovan\u00e9 jako FODMAP.<\/span><\/p>\n

Tyto l\u00e1tky se v tenk\u00e9m st\u0159ev\u011b vst\u0159eb\u00e1vaj\u00ed jen omezen\u011b. Kdy\u017e se dostanou do tlust\u00e9ho st\u0159eva, st\u0159evn\u00ed bakterie je fermentuj\u00ed, p\u0159i\u010dem\u017e vznikaj\u00ed plyny.<\/span><\/p>\n

P\u0159i v\u00fdrob\u011b kv\u00e1skov\u00e9ho chleba v\u0161ak \u010d\u00e1st t\u00e9to pr\u00e1ce provedou mikroorganismy ji\u017e b\u011bhem kynut\u00ed t\u011bsta.<\/span><\/p>\n

Del\u0161\u00ed kv\u00e1skov\u00e1 fermentace dok\u00e1\u017ee sn\u00ed\u017eit obsah fruktan\u016f<\/span><\/strong> a t\u00edm zlep\u0161it toleranci chleba u lid\u00ed citliv\u00fdch na tyto sacharidy.<\/span><\/p>\n

V\u00fdzkumy z\u00e1rove\u0148 ukazuj\u00ed, \u017ee b\u011bhem fermentace doch\u00e1z\u00ed k \u010d\u00e1ste\u010dn\u00e9mu rozkladu n\u011bkter\u00fdch obiln\u00fdch b\u00edlkovin. Enzymy a mikroorganismy m\u011bn\u00ed jejich strukturu, co\u017e m\u016f\u017ee p\u0159isp\u00edvat ke snadn\u011bj\u0161\u00edmu tr\u00e1ven\u00ed.<\/span><\/p>\n

V klinick\u00e9 studii se 36 zdrav\u00fdmi dosp\u011bl\u00fdmi \u00fa\u010dastn\u00edky byly po konzumaci zkouman\u00e9ho kv\u00e1skov\u00e9ho chleba zaznamen\u00e1ny p\u0159\u00edzniv\u011bj\u0161\u00ed v\u00fdsledky n\u011bkolika ukazatel\u016f tr\u00e1ven\u00ed v\u010detn\u011b rychlej\u0161\u00edho vyprazd\u0148ov\u00e1n\u00ed \u017ealudku a p\u0159echodu potravy st\u0159evy.<\/span><\/p>\n

Pro lidi, kter\u00fdm b\u011b\u017en\u00fd chl\u00e9b zp\u016fsobuje za\u017e\u00edvac\u00ed pot\u00ed\u017ee, tak m\u016f\u017ee b\u00fdt tradi\u010dn\u011b fermentovan\u00fd kv\u00e1skov\u00fd chl\u00e9b vhodn\u011bj\u0161\u00ed alternativou.<\/span><\/p>\n

3. Jak kv\u00e1skov\u00e1 fermentace ovliv\u0148uje st\u0159evn\u00ed prost\u0159ed\u00ed<\/span><\/h2>\n

V na\u0161ich st\u0159evech \u017eij\u00ed biliony mikroorganism\u016f, kter\u00e9 pom\u00e1haj\u00ed zpracov\u00e1vat potravu, pod\u00edlej\u00ed se na metabolismu a komunikuj\u00ed s imunitn\u00edm syst\u00e9mem.<\/span><\/p>\n

Kv\u00e1skov\u00e1 fermentace m\u011bn\u00ed slo\u017een\u00ed chleba je\u0161t\u011b p\u0159edt\u00edm, ne\u017e jej sn\u00edme. Krom\u011b rozkladu n\u011bkter\u00fdch sacharid\u016f vznikaj\u00ed organick\u00e9 kyseliny a dal\u0161\u00ed l\u00e1tky, kter\u00e9 ovliv\u0148uj\u00ed jeho vlastnosti.<\/span><\/p>\n

Laboratorn\u00ed v\u00fdzkumy ukazuj\u00ed, \u017ee kv\u00e1skov\u00fd chl\u00e9b dok\u00e1\u017ee p\u0159i n\u00e1sledn\u00e9 fermentaci v tlust\u00e9m st\u0159ev\u011b podpo\u0159it tvorbu mastn\u00fdch kyselin s kr\u00e1tk\u00fdm \u0159et\u011bzcem. Pat\u0159\u00ed mezi n\u011b i kyselina m\u00e1seln\u00e1, kter\u00e1 slou\u017e\u00ed jako d\u016fle\u017eit\u00fd zdroj energie pro bu\u0148ky tlust\u00e9ho st\u0159eva a pom\u00e1h\u00e1 udr\u017eovat zdravou st\u0159evn\u00ed sliznici.<\/span><\/p>\n

Kv\u00e1skov\u00fd chl\u00e9b v\u0161ak nen\u00ed klasickou probiotickou potravinou. Vysok\u00e1 teplota b\u011bhem pe\u010den\u00ed toti\u017e v\u011bt\u0161inu \u017eiv\u00fdch mikroorganism\u016f zni\u010d\u00ed.<\/span><\/p>\n

Jeho p\u0159\u00ednos spo\u010d\u00edv\u00e1 zejm\u00e9na ve zm\u011bn\u00e1ch, kter\u00e9 bakterie a kvasinky vytvo\u0159ily b\u011bhem fermentace t\u011bsta.<\/span><\/p>\n

4. Ovliv\u0148uje hladinu cukru v krvi po j\u00eddle<\/span><\/h2>\n

Kdy\u017e sn\u00edme chl\u00e9b, tr\u00e1vic\u00ed enzymy za\u010dnou rozkl\u00e1dat \u0161krob na jednodu\u0161\u0161\u00ed cukry v\u010detn\u011b gluk\u00f3zy, kter\u00e1 se n\u00e1sledn\u011b vst\u0159eb\u00e1v\u00e1 do krve.<\/span><\/p>\n

Rychlost tohoto procesu ovliv\u0148uje, jak prudce po j\u00eddle stoupne hladina krevn\u00edho cukru.<\/span><\/p>\n

Kv\u00e1skov\u00e1 fermentace dok\u00e1\u017ee zm\u011bnit vlastnosti \u0161krobu i kyselost chleba. Organick\u00e9 kyseliny vytvo\u0159en\u00e9 b\u011bhem fermentace ovliv\u0148uj\u00ed tr\u00e1ven\u00ed \u0161krobu a za ur\u010dit\u00fdch podm\u00ednek i rychlost vyprazd\u0148ov\u00e1n\u00ed \u017ealudku.<\/span><\/p>\n

N\u011bkter\u00e9 postupy p\u0159\u00edpravy z\u00e1rove\u0148 podporuj\u00ed vznik rezistentn\u00edho \u0161krobu, kter\u00fd odol\u00e1v\u00e1 tr\u00e1ven\u00ed v tenk\u00e9m st\u0159ev\u011b a chov\u00e1 se podobn\u011b jako vl\u00e1knina.<\/span><\/p>\n

V\u00fdsledkem m\u016f\u017ee b\u00fdt pomalej\u0161\u00ed uvol\u0148ov\u00e1n\u00ed gluk\u00f3zy do krevn\u00edho ob\u011bhu.<\/span><\/p>\n

Systematick\u00fd p\u0159ehled a metaanal\u00fdza z roku 2022 zaznamenaly u n\u011bkter\u00fdch druh\u016f kv\u00e1skov\u00e9ho chleba m\u00edrn\u011bj\u0161\u00ed n\u00e1r\u016fst hladiny cukru po j\u00eddle ve srovn\u00e1n\u00ed s chlebem p\u0159ipraven\u00fdm pomoc\u00ed dro\u017ed\u00ed.<\/span><\/p>\n

P\u0159i v\u00fdb\u011bru chleba v\u0161ak hraje velkou roli i samotn\u00e1 mouka. Celozrnn\u00fd kv\u00e1skov\u00fd chl\u00e9b s vy\u0161\u0161\u00edm obsahem vl\u00e1kniny je z nutri\u010dn\u00edho hlediska zpravidla v\u00fdhodn\u011bj\u0161\u00ed volbou ne\u017e v\u00fdrobek z vysoce rafinovan\u00e9 b\u00edl\u00e9 mouky.<\/span><\/p>\n

Pro lidi, kte\u0159\u00ed si sleduj\u00ed hladinu <\/span>cukru v krvi<\/span><\/a> , je proto d\u016fle\u017eit\u00fd nejen zp\u016fsob kynut\u00ed, ale tak\u00e9 slo\u017een\u00ed chleba a velikost porce.<\/span><\/p>\n

Jak poznat kvalitn\u00ed kv\u00e1skov\u00fd chl\u00e9b?<\/span><\/h2>\n

Ne ka\u017ed\u00fd chl\u00e9b ozna\u010den\u00fd jako kv\u00e1skov\u00fd proch\u00e1z\u00ed stejn\u00fdm v\u00fdrobn\u00edm postupem.<\/span><\/p>\n

Tradi\u010dn\u00ed kv\u00e1skov\u00fd chl\u00e9b se p\u0159ipravuje z mouky, vody, soli a aktivn\u00edho kv\u00e1sku. Jeho fermentace trv\u00e1 n\u011bkolik hodin, \u010dasto i d\u00e9le.<\/span><\/p>\n

P\u0159i n\u00e1kupu se proto vyplat\u00ed sledovat zejm\u00e9na tyto vlastnosti:<\/span><\/p>\n