{"id":136296,"date":"2025-09-03T02:19:51","date_gmt":"2025-09-03T00:19:51","guid":{"rendered":"https:\/\/www.oa-roma.inaf.it\/bongiorno\/?p=136296"},"modified":"2026-03-06T15:38:30","modified_gmt":"2026-03-06T14:38:30","slug":"inovace-v-pekarstvi-a-navrat-k-tradicnim-odrudam-obilovin-pro-lepsi-kvalitu","status":"publish","type":"post","link":"https:\/\/www.oa-roma.inaf.it\/bongiorno\/inovace-v-pekarstvi-a-navrat-k-tradicnim-odrudam-obilovin-pro-lepsi-kvalitu\/","title":{"rendered":"Inovace v peka\u0159stv\u00ed a n\u00e1vrat k tradi\u010dn\u00edm odr\u016fd\u00e1m obilovin pro lep\u0161\u00ed kvalitu"},"content":{"rendered":"

Objevov\u00e1n\u00ed v\u00fdhod jednozrnky<\/strong>\n<\/p>\n

Prozkoumejte v\u00edce o t\u00e9to t\u00e9matice na https:\/\/receptarnacz.com\/<\/a>, kde najdete rady a inspiraci, jak za\u0159adit tyto zrn\u00ed do sv\u00e9 kuchyn\u011b. Na rozd\u00edl od pr\u016fmyslov\u00fdch variant, kter\u00e9 jsou \u010dasto geneticky modifikov\u00e1ny, tradi\u010dn\u00ed odr\u016fdy zachov\u00e1vaj\u00ed autentick\u00e9 chut\u011b a zvy\u0161uj\u00ed hodnotu na\u0161eho stravov\u00e1n\u00ed.<\/p>\n

Vyu\u017eit\u00ed star\u00fdch odr\u016fd pro lep\u0161\u00ed kvalitu chleba<\/h2>\n

\u0160palda, jako historick\u00e1 obilnina, p\u0159in\u00e1\u0161\u00ed \u0159adu nutri\u010dn\u00edch benefit\u016f, kter\u00e9 se projevuj\u00ed nejen ve v\u00fd\u017eiv\u011b, ale tak\u00e9 ve smyslov\u00fdch vlastnostech hotov\u00e9ho v\u00fdrobku. Jej\u00ed vl\u00e1knina a b\u00edlkoviny zlep\u0161uj\u00ed strukturu pe\u010diva a zaji\u0161\u0165uj\u00ed p\u0159\u00edjemnou chu\u0165. Tradi\u010dn\u00ed zem\u011bd\u011blstv\u00ed, kter\u00e9 se soust\u0159ed\u00ed na biodiverzitu, umo\u017e\u0148uje p\u011bstov\u00e1n\u00ed t\u011bchto odr\u016fd bez chemick\u00fdch z\u00e1sah\u016f, co\u017e vede k ekologi\u010dt\u011bj\u0161\u00edm produkt\u016fm a vy\u0161\u0161\u00ed kvalit\u011b chleba.<\/p>\n

D\u016fraz na lok\u00e1ln\u00ed p\u011bstov\u00e1n\u00ed a pou\u017e\u00edv\u00e1n\u00ed archaick\u00fdch typ\u016f obil\u00ed m\u016f\u017ee vy\u0159e\u0161it i n\u011bkter\u00e9 sou\u010dasn\u00e9 v\u00fdzvy v oblasti zdrav\u00e9 v\u00fd\u017eivy. Odborn\u00edci doporu\u010duj\u00ed zapojen\u00ed t\u011bchto star\u0161\u00edch variet do pek\u00e1rensk\u00fdch v\u00fdrobk\u016f, aby se zv\u00fd\u0161il nutri\u010dn\u00ed p\u0159\u00ednos pro spot\u0159ebitele. P\u0159edstavme si chl\u00e9b, kter\u00fd v\u00e1s nejen zasyt\u00ed, ale i obohat\u00ed o zdravotn\u00ed p\u0159\u00ednosy star\u00fdch plodin a znovu tak vr\u00e1t\u00ed sl\u00e1vu tradi\u010dn\u00edm receptur\u00e1m.<\/p>\n

Ekologick\u00e9 v\u00fdhody tradi\u010dn\u00edch zrn<\/h2>\n

Tradi\u010dn\u00ed zem\u011bd\u011blstv\u00ed hraje kl\u00ed\u010dovou roli v ochran\u011b \u017eivotn\u00edho prost\u0159ed\u00ed, p\u0159i\u010dem\u017e jednozrnka je p\u0159\u00edkladem plodiny, kter\u00e1 podporuje udr\u017eitelnost. Tato starobyl\u00e1 odr\u016fda p\u0159iv\u00e1d\u00ed k \u017eivotu bohatou historii p\u011bstov\u00e1n\u00ed a p\u0159isp\u00edv\u00e1 k biodiverzit\u011b ekosyst\u00e9mu.<\/p>\n

N\u00e1vrat k t\u011bmto plodin\u00e1m m\u016f\u017ee v\u00fdznamn\u011b zlep\u0161it nutri\u010dn\u00ed p\u0159\u00ednos pro spot\u0159ebitele. Obsahuj\u00ed v\u00edce vl\u00e1kniny a miner\u00e1ln\u00edch l\u00e1tek ne\u017e b\u011b\u017en\u00e9 obilniny, co\u017e jejich konzumaci \u010din\u00ed prosp\u011b\u0161n\u011bj\u0161\u00ed pro zdrav\u00ed populace.<\/p>\n

Mo\u017enost p\u011bstov\u00e1n\u00ed na m\u00e9n\u011b \u00farodn\u00fdch p\u016fd\u00e1ch zaji\u0161\u0165uje, \u017ee se tradi\u010dn\u00ed zrna mohou p\u011bstovat bez pou\u017eit\u00ed chemick\u00fdch hnojiv, \u010d\u00edm\u017e se sni\u017euje zne\u010di\u0161t\u011bn\u00ed vodn\u00edch zdroj\u016f. T\u00edmto zp\u016fsobem se zachov\u00e1v\u00e1 kvalita p\u016fdy a sni\u017euj\u00ed se n\u00e1klady na produkci.<\/p>\n

Diverzita ka\u017ed\u00e9 plodiny, v\u010detn\u011b jednozrnky, posiluje ekosyst\u00e9my a jejich odolnost v\u016f\u010di klimatick\u00fdm zm\u011bn\u00e1m. P\u011bstov\u00e1n\u00ed r\u016fzn\u00fdch plodin m\u016f\u017ee tak\u00e9 sn\u00ed\u017eit riziko v\u00fdskytu \u0161k\u016fdc\u016f a nemoc\u00ed, co\u017e vede k ni\u017e\u0161\u00ed pot\u0159eb\u011b chemick\u00fdch post\u0159ik\u016f.<\/p>\n

Tradi\u010dn\u00ed odr\u016fdy, jak\u00fdmi jsou jednozrnky, tak\u00e9 p\u0159isp\u00edvaj\u00ed k dlouhodob\u00e9 potravinov\u00e9 bezpe\u010dnosti. P\u0159i p\u011bstov\u00e1n\u00ed r\u016fzn\u00fdch druh\u016f zrn v r\u00e1mci jednoho hospod\u00e1\u0159stv\u00ed se zvy\u0161uje \u0161ance na \u00fasp\u011bch, i kdy\u017e se podm\u00ednky p\u011bstov\u00e1n\u00ed m\u011bn\u00ed.<\/p>\n

Spot\u0159eba t\u011bchto starobyl\u00fdch plodin podporuje m\u00edstn\u00ed ekonomiku a kulturu. Z\u00e1rove\u0148 educuje spot\u0159ebitele o d\u016fle\u017eitosti biodiverzity a nutri\u010dn\u00edch p\u0159\u00ednos\u016f poctiv\u011b vyp\u011bstovan\u00fdch plodin.<\/p>\n

Implementac\u00ed tradi\u010dn\u00edch metod p\u011bstov\u00e1n\u00ed v modern\u00edm zem\u011bd\u011blstv\u00ed lze efektivn\u011b \u010delit ekologick\u00fdm v\u00fdzv\u00e1m a zajistit zdrav\u011bj\u0161\u00ed budoucnost pro n\u00e1s v\u0161echny. Jednozrnka je symbolem t\u00e9to obnovy a n\u00e1vratu k obnoviteln\u00fdm zdroj\u016fm.<\/p>\n

Jak star\u00e9 odr\u016fdy ovliv\u0148uj\u00ed chu\u0165 a aroma peka\u0159sk\u00fdch v\u00fdrobk\u016f<\/h2>\n

Jednozrnka<\/strong>, jako jedna z tradi\u010dn\u00edch plodin, p\u0159in\u00e1\u0161\u00ed bohatou chu\u0165 a aroma do chlebov\u00fdch produkt\u016f. D\u00edky jej\u00edmu nutri\u010dn\u00edmu p\u0159\u00ednosu se st\u00e1v\u00e1 atraktivn\u00ed volbou pro zem\u011bd\u011blce, kte\u0159\u00ed usiluj\u00ed o biodiverzitu ve sv\u00fdch pol\u00edch. Udr\u017eov\u00e1n\u00ed t\u011bchto archaick\u00fdch variant obil\u00ed v na\u0161ich j\u00eddeln\u00ed\u010dc\u00edch pom\u00e1h\u00e1 obnovit m\u00edstn\u00ed tradice a kulturu p\u011bstov\u00e1n\u00ed, co\u017e se pozitivn\u011b odr\u00e1\u017e\u00ed v organoleptick\u00fdch vlastnostech v\u00fdrobk\u016f.<\/p>\n

Biodiverzita, kterou tyto star\u00e9 plodiny nab\u00edzej\u00ed, podporuje zdrav\u011bj\u0161\u00ed p\u016fdn\u00ed ekosyst\u00e9my a p\u0159isp\u00edv\u00e1 k udr\u017eitelnosti tradi\u010dn\u00edho zem\u011bd\u011blstv\u00ed. Chl\u00e9b vyroben\u00fd z t\u011bchto odr\u016fd m\u00e1 \u010dasto znateln\u011b v\u00fdrazn\u011bj\u0161\u00ed chu\u0165ov\u00e9 profily a aroma, kter\u00e9 oslovuj\u00ed i nejn\u00e1ro\u010dn\u011bj\u0161\u00ed peka\u0159e a konzumenty. P\u0159i navrhov\u00e1n\u00ed nov\u00fdch receptur je tedy kl\u00ed\u010dov\u00e9 zohlednit v\u00fdhody t\u011bchto specifick\u00fdch obiln\u00fdch variant.<\/p>\n

Spolupr\u00e1ce farm\u00e1\u0159\u016f a peka\u0159\u016f na obnov\u011b star\u0161\u00edch variant<\/h2>\n

Jednozrnka, jako jedna z historick\u00fdch variant, si z\u00edsk\u00e1v\u00e1 zna\u010dnou pozornost. Udr\u017eov\u00e1n\u00ed t\u00e9to plodiny v ob\u011bhu nab\u00edz\u00ed farm\u00e1\u0159\u016fm mo\u017enost produkce s vysok\u00fdm nutri\u010dn\u00edm p\u0159\u00ednosem, co\u017e je v\u00fdhodn\u00e9 jak pro peka\u0159e, tak pro z\u00e1kazn\u00edky.<\/p>\n

Farm\u00e1\u0159i, kte\u0159\u00ed se zam\u011b\u0159uj\u00ed na biodiverzitu, hraj\u00ed kl\u00ed\u010dovou roli v procesu obnovy. Spolupr\u00e1ce s peka\u0159i zaji\u0161\u0165uje, \u017ee unik\u00e1tn\u00ed sm\u011bsi mouky mohou b\u00fdt vyu\u017e\u00edv\u00e1ny k vytv\u00e1\u0159en\u00ed produkt\u016f, kter\u00e9 jsou nejen chutn\u00e9, ale i zdrav\u00e9.<\/p>\n

Spole\u010dn\u00e9 akce mezi agronomy a pek\u00e1rn\u00edmi mistry p\u0159in\u00e1\u0161\u00ed nov\u00e9 p\u0159\u00edle\u017eitosti pro vzd\u011bl\u00e1v\u00e1n\u00ed. V\u00fdm\u011bna znalost\u00ed o tradi\u010dn\u00edm zem\u011bd\u011blstv\u00ed posiluje komunity a podporuje udr\u017eitelnost.<\/p>\n

Podpora star\u0161\u00edch odr\u016fd zaji\u0161\u0165uje, \u017ee spot\u0159ebitel\u00e9 maj\u00ed p\u0159\u00edstup k mnohem \u0161ir\u0161\u00ed palet\u011b chut\u00ed, kterou moderne hybridn\u00ed plodiny nenab\u00edzej\u00ed. Ka\u017ed\u00fd region si uchov\u00e1v\u00e1 svou jedine\u010dnou kulin\u00e1\u0159skou kulturu.<\/p>\n

Peka\u0159i \u010dasto vyu\u017e\u00edvaj\u00ed star\u0161\u00ed varianty pro jejich schopnost p\u0159in\u00e1\u0161et specifick\u00e9 aroma. Toto obohacuje pe\u010divo a \u010din\u00ed ho v\u00fdjime\u010dn\u00fdm, \u010d\u00edm\u017e zvy\u0161uje jeho hodnotu a atraktivitu pro z\u00e1kazn\u00edky.<\/p>\n

V\u00fd\u017eiva a zdrav\u00ed jsou dnes na prvn\u00edm m\u00edst\u011b. P\u0159i pou\u017e\u00edv\u00e1n\u00ed alternativn\u00edch variant je mo\u017en\u00e9 doc\u00edlit nejen vy\u0161\u0161\u00ed kvality, ale i lep\u0161\u00edho zdrav\u00ed populace. Z\u00e1kazn\u00edci \u010d\u00edm d\u00e1l v\u00edce preferuj\u00ed produkty, kter\u00e9 maj\u00ed pozitivn\u00ed vliv na jejich zdrav\u00ed.<\/p>\n

P\u0159es \u0161\u00ed\u0159\u00edc\u00ed se uniformn\u00ed produkty je d\u016fle\u017eit\u00e9 se vr\u00e1tit k tradi\u010dn\u00edm technik\u00e1m a odr\u016fd\u00e1m, kter\u00e9 lidstvo po stalet\u00ed uspokojovaly. Tato cesta k \u0159emesln\u00e9 v\u00fdrob\u011b vytv\u00e1\u0159\u00ed vztah d\u016fv\u011bry mezi p\u011bstiteli a t\u011bmi, kte\u0159\u00ed obohacuj\u00ed stravy o hodnotn\u00e9 potraviny.<\/p>\n

Spolupr\u00e1ce mezi t\u011bmito dv\u011bma oblastmi p\u0159in\u00e1\u0161\u00ed mnohem v\u00edce ne\u017e jen produkty; tvo\u0159\u00ed most mezi minulost\u00ed a p\u0159\u00edtomnost\u00ed, \u010d\u00edm\u017e zaji\u0161\u0165uj\u00ed udr\u017eitelnost pro budouc\u00ed generace.<\/p>\n

Video:<\/h2>\n

Jak\u00e9 star\u00e9 odr\u016fdy obilovin se vrac\u00ed do peka\u0159sk\u00e9ho pr\u016fmyslu?<\/h4>\n

Mezi star\u00e9 odr\u016fdy obilovin, kter\u00e9 se vracej\u00ed, pat\u0159\u00ed nap\u0159\u00edklad \u0161palda, emmer a farro. Tyto odr\u016fdy jsou zn\u00e1my sv\u00fdmi v\u00fd\u017eivov\u00fdmi hodnotami a specifick\u00fdmi chut\u011bmi, kter\u00e9 se li\u0161\u00ed od modern\u00edch p\u0161enic. \u0160palda byla historicky pou\u017e\u00edv\u00e1na pro v\u00fdrobu chleba v Evrop\u011b a v posledn\u00edch letech za\u017e\u00edv\u00e1 obnovu z\u00e1jmu, proto\u017ee lid\u00e9 hledaj\u00ed zdrav\u011bj\u0161\u00ed alternativy v pe\u010den\u00ed.<\/p>\n

Jak inovace ovliv\u0148uj\u00ed peka\u0159sk\u00fd pr\u016fmysl v \u010cesku?<\/h4>\n

Inovace v peka\u0159sk\u00e9m pr\u016fmyslu v \u010cesku zahrnuj\u00ed jak modern\u00ed technologie v\u00fdroby, tak pou\u017e\u00edv\u00e1n\u00ed tradi\u010dn\u00edch odr\u016fd obilovin. Zat\u00edmco modern\u00ed technologie umo\u017e\u0148uj\u00ed efektivn\u011bj\u0161\u00ed v\u00fdrobu, n\u00e1vrat k tradi\u010dn\u00edm odr\u016fd\u00e1m p\u0159in\u00e1\u0161\u00ed chu\u0165ov\u00e9 variace i zdravotn\u00ed v\u00fdhody. Peka\u0159i za\u010d\u00ednaj\u00ed experimentovat s r\u016fzn\u00fdmi kombinacemi a metody fermentace, co\u017e vede k nov\u00fdm a zaj\u00edmav\u00fdm v\u00fdrobk\u016fm.<\/p>\n

Jak\u00e9 v\u00fdhody maj\u00ed star\u00e9 odr\u016fdy obilovin pro zdrav\u00ed?<\/h4>\n

Star\u00e9 odr\u016fdy obilovin obsahuj\u00ed v\u00edce \u017eivin a vl\u00e1kniny ne\u017e modern\u00ed p\u0161enice. Nap\u0159\u00edklad \u0161palda a emmer maj\u00ed vy\u0161\u0161\u00ed obsah b\u00edlkovin a miner\u00e1l\u016f. Krom\u011b toho jsou \u010dasto l\u00e9pe straviteln\u00e9 a m\u00e9n\u011b pravd\u011bpodobn\u00e9, \u017ee zp\u016fsob\u00ed potravinov\u00e9 alergie. Vzhledem k v\u011bt\u0161\u00edmu obsahu antioxidant\u016f mohou tak\u00e9 p\u0159isp\u00edvat k celkov\u00e9mu zdrav\u00ed a prevenci n\u011bkter\u00fdch onemocn\u011bn\u00ed.<\/p>\n

Jak\u00e9 trendy v peka\u0159stv\u00ed jsou aktu\u00e1ln\u00ed v souvislosti s n\u00e1vratem ke star\u00fdm odr\u016fd\u00e1m?<\/h4>\n

Mezi aktu\u00e1ln\u00ed trendy pat\u0159\u00ed zv\u00fd\u0161en\u00fd z\u00e1jem o m\u00edstn\u00ed suroviny a ekologick\u00e9 p\u011bstov\u00e1n\u00ed. Peka\u0159i se sna\u017e\u00ed nab\u00edzet produkty, kter\u00e9 jsou nejen chutn\u00e9, ale tak\u00e9 udr\u017eiteln\u00e9. Dal\u0161\u00edm trendem je kombinace tradi\u010dn\u00edch technik s modern\u00edmi postupy, nap\u0159\u00edklad pou\u017e\u00edv\u00e1n\u00ed dlouh\u00e9ho kvasen\u00ed, kter\u00e9 zlep\u0161uje chu\u0165 i stravitelnost fin\u00e1ln\u00edho produktu.<\/p>\n

Jak mohou spot\u0159ebitel\u00e9 podpo\u0159it vracen\u00ed star\u00fdch odr\u016fd obilovin?<\/h4>\n

Spot\u0159ebitel\u00e9 mohou podpo\u0159it n\u00e1vrat star\u00fdch odr\u016fd obilovin t\u00edm, \u017ee se rozhodnou nakupovat produkty, kter\u00e9 je obsahuj\u00ed. D\u016fle\u017eit\u00e9 je tak\u00e9 informovat se o p\u016fvodu surovin a podporovat m\u00edstn\u00ed peka\u0159e, kte\u0159\u00ed experimentuj\u00ed s t\u011bmito odr\u016fdami. Vzd\u011bl\u00e1v\u00e1n\u00ed o p\u0159\u00ednosech star\u00fdch obilovin a jejich za\u0159azen\u00ed do stravy m\u016f\u017ee p\u0159isp\u011bt k v\u011bt\u0161\u00edmu z\u00e1jmu o tyto tradi\u010dn\u00ed suroviny.<\/p>\n

Jak\u00fd je d\u016fvod n\u00e1vratu ke star\u00fdm odr\u016fd\u00e1m obilovin v peka\u0159sk\u00e9m pr\u016fmyslu?<\/h4>\n

N\u00e1vrat ke star\u00fdm odr\u016fd\u00e1m obilovin je motivov\u00e1n snahou o zachov\u00e1n\u00ed genetick\u00e9 rozmanitosti a kvalitn\u00edch vlastnost\u00ed t\u011bchto odr\u016fd. Tyto obiloviny \u010dasto obsahuj\u00ed vy\u0161\u0161\u00ed nutri\u010dn\u00ed hodnotu, jako jsou miner\u00e1ly a vitam\u00edny, a mohou nab\u00eddnout lep\u0161\u00ed chu\u0165 a texturu. D\u00e1le, jejich p\u011bstov\u00e1n\u00ed m\u016f\u017ee b\u00fdt \u0161etrn\u011bj\u0161\u00ed k \u017eivotn\u00edmu prost\u0159ed\u00ed, jeliko\u017e jsou l\u00e9pe p\u0159izp\u016fsobeny m\u00edstn\u00edm podm\u00ednk\u00e1m a vy\u017eaduj\u00ed m\u00e9n\u011b chemick\u00fdch hnojiv a pesticid\u016f.<\/p>\n

Jak\u00e9 jsou p\u0159\u00ednosy pou\u017e\u00edv\u00e1n\u00ed star\u00fdch odr\u016fd obilovin pro koncov\u00e9 spot\u0159ebitele?<\/h4>\n

Pro koncov\u00e9 spot\u0159ebitele m\u00e1 pou\u017e\u00edv\u00e1n\u00ed star\u00fdch odr\u016fd obilovin n\u011bkolik v\u00fdhod. Tyto odr\u016fdy \u010dasto p\u0159in\u00e1\u0161ej\u00ed bohat\u0161\u00ed chu\u0165 a texturu v pe\u010divu, co\u017e zvy\u0161uje celkov\u00fd z\u00e1\u017eitek z konzumace. Nav\u00edc mohou n\u00e9st lep\u0161\u00ed nutri\u010dn\u00ed hodnoty, p\u0159isp\u00edvaj\u00edc\u00ed k zdrav\u011bj\u0161\u00ed strav\u011b. Spot\u0159ebitel\u00e9 tak\u00e9 \u010dast\u011bji preferuj\u00ed lok\u00e1ln\u011b p\u011bstovan\u00e9 obiloviny, co\u017e podporuje lok\u00e1ln\u00ed zem\u011bd\u011blstv\u00ed a sni\u017euje ekologickou stopu spojenou s dovozem potravin. Krom\u011b toho m\u016f\u017ee b\u00fdt peka\u0159stv\u00ed, kter\u00e9 vyu\u017e\u00edv\u00e1 tyto odr\u016fdy, vn\u00edm\u00e1no jako v\u00edce udr\u017eiteln\u00e9 a zodpov\u011bdn\u00e9, co\u017e oslovuje st\u00e1le rostouc\u00ed skupinu ekologicky sm\u00fd\u0161lej\u00edc\u00edch z\u00e1kazn\u00edk\u016f.<\/p>\n","protected":false},"excerpt":{"rendered":"

Objevov\u00e1n\u00ed v\u00fdhod jednozrnky Prozkoumejte v\u00edce o t\u00e9to t\u00e9matice na https:\/\/receptarnacz.com\/, kde najdete rady a inspiraci, jak za\u0159adit tyto zrn\u00ed do sv\u00e9 kuchyn\u011b. Na rozd\u00edl od pr\u016fmyslov\u00fdch variant, kter\u00e9 jsou \u010dasto geneticky modifikov\u00e1ny, tradi\u010dn\u00ed odr\u016fdy zachov\u00e1vaj\u00ed autentick\u00e9 chut\u011b a zvy\u0161uj\u00ed hodnotu na\u0161eho stravov\u00e1n\u00ed. Vyu\u017eit\u00ed star\u00fdch odr\u016fd pro lep\u0161\u00ed kvalitu chleba \u0160palda, jako historick\u00e1 obilnina, p\u0159in\u00e1\u0161\u00ed \u0159adu … <\/p>\n

Leggi tutto “Inovace v peka\u0159stv\u00ed a n\u00e1vrat k tradi\u010dn\u00edm odr\u016fd\u00e1m obilovin pro lep\u0161\u00ed kvalitu”<\/span><\/a><\/p>\n","protected":false},"author":11,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-136296","post","type-post","status-publish","format-standard","hentry","category-om"],"acf":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.oa-roma.inaf.it\/bongiorno\/wp-json\/wp\/v2\/posts\/136296","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oa-roma.inaf.it\/bongiorno\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oa-roma.inaf.it\/bongiorno\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oa-roma.inaf.it\/bongiorno\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oa-roma.inaf.it\/bongiorno\/wp-json\/wp\/v2\/comments?post=136296"}],"version-history":[{"count":1,"href":"https:\/\/www.oa-roma.inaf.it\/bongiorno\/wp-json\/wp\/v2\/posts\/136296\/revisions"}],"predecessor-version":[{"id":136297,"href":"https:\/\/www.oa-roma.inaf.it\/bongiorno\/wp-json\/wp\/v2\/posts\/136296\/revisions\/136297"}],"wp:attachment":[{"href":"https:\/\/www.oa-roma.inaf.it\/bongiorno\/wp-json\/wp\/v2\/media?parent=136296"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oa-roma.inaf.it\/bongiorno\/wp-json\/wp\/v2\/categories?post=136296"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oa-roma.inaf.it\/bongiorno\/wp-json\/wp\/v2\/tags?post=136296"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}