{"id":9498,"date":"2026-09-01T04:57:45","date_gmt":"2026-09-01T01:57:45","guid":{"rendered":"https:\/\/zprim.com.ua\/jak-ozhiviti-cherstvij-hlib-za-dopomogoju-vodi-ta-mikrohvilovoyi-pechi\/"},"modified":"2026-09-01T04:57:45","modified_gmt":"2026-09-01T01:57:45","slug":"jak-ozhiviti-cherstvij-hlib-za-dopomogoju-vodi-ta-mikrohvilovoyi-pechi","status":"publish","type":"post","link":"https:\/\/zprim.com.ua\/cs\/jak-ozivit-stary-chleb-vodou-a-mikrovlnnou-troubou-veda-za-trikem\/","title":{"rendered":"Jak o\u017eivit star\u00fd chl\u00e9b vodou a mikrovlnnou troubou: V\u011bda za trikem babi\u010dky"},"content":{"rendered":"<p>Moje babi\u010dka nikdy ne\u010detla n\u00e1vod. Kdy\u017e narazila na v\u010derej\u0161\u00ed k\u016frku, kter\u00e1 ztvrdla jako k\u00e1men, chl\u00e9b nevyhodila. Vzala malou misku, naplnila ji vodou z vodovodu a polo\u017eila ji vedle bochn\u00edku, ne\u017e ho dala do mikrovlnn\u00e9 trouby. Kdysi jsem si myslel, \u017ee to za\u017eene kulin\u00e1\u0159sk\u00e9 proklet\u00ed. Uk\u00e1zalo se, \u017ee aplikovala p\u0159esn\u00fd princip potravin\u00e1\u0159sk\u00e9 chemie, ani\u017e by o tom v\u011bd\u011bla. <\/p>\n<p>Pro\u0161l\u00fd chl\u00e9b nen\u00ed such\u00fd. Nen\u00ed spr\u00e1vn\u011b organizov\u00e1n. <\/p>\n<p>Dvan\u00e1ct sekund p\u016fsoben\u00ed vody \u010dasto sta\u010d\u00ed ke zm\u011bknut\u00ed pl\u00e1tku, kter\u00fd se zd\u00e1l b\u00fdt nen\u00e1vratn\u011b ztracen. To nefunguje, proto\u017ee p\u00e1ra rehydratuje vysu\u0161enou du\u017einu. Funguje to proto, \u017ee tepl\u00e9 a vlhk\u00e9 prost\u0159ed\u00ed spou\u0161t\u00ed chemick\u00fd proces zvan\u00fd retrogradace \u0161krobu. Je to rozd\u00edl mezi my\u0161lenkou, \u017ee napravujete suchost, a uv\u011bdom\u011bn\u00edm si, \u017ee p\u0159estavujete molekul\u00e1rn\u00ed strukturu. <\/p>\n<p>Zde je to, co pot\u0159ebujete v\u011bd\u011bt p\u0159ed oh\u0159\u00edv\u00e1n\u00edm chleba:<\/p>\n<ul>\n<li>Chl\u00e9b nevysych\u00e1, kdy\u017e je zatuchl\u00fd; jeho molekuly \u0161krobu se p\u0159eskupuj\u00ed za vzniku krystal\u016f. <\/li>\n<li>Retrogradace je vratn\u00fd proces: tepl\u00e9, vlhk\u00e9 prost\u0159ed\u00ed jej m\u016f\u017ee do\u010dasn\u011b zvr\u00e1tit. <\/li>\n<li>Chladni\u010dka urychluje ztuhnut\u00ed chleba, na rozd\u00edl od v\u0161eobecn\u00e9ho p\u0159esv\u011bd\u010den\u00ed. <\/li>\n<\/ul>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_75 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">\u0417\u043c\u0456\u0441\u0442<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-6a9684333a638\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"ez-toc-cssicon\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-6a9684333a638\"  aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/zprim.com.ua\/cs\/jak-ozivit-stary-chleb-vodou-a-mikrovlnnou-troubou-veda-za-trikem\/#Mylna_predstava_chleb_ztraci_vice_nez_jen_vlhkost\" >Myln\u00e1 p\u0159edstava: chl\u00e9b ztr\u00e1c\u00ed v\u00edce ne\u017e jen vlhkost<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/zprim.com.ua\/cs\/jak-ozivit-stary-chleb-vodou-a-mikrovlnnou-troubou-veda-za-trikem\/#Co_se_vlastne_deje_uvnitr_drobecku_molekula_po_molekule\" >Co se vlastn\u011b d\u011bje uvnit\u0159 drobe\u010dku, molekula po molekule<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/zprim.com.ua\/cs\/jak-ozivit-stary-chleb-vodou-a-mikrovlnnou-troubou-veda-za-trikem\/#Proc_miska_s_vodou_funguje_a_jaka_jsou_jeji_omezeni\" >Pro\u010d miska s vodou funguje (a jak\u00e1 jsou jej\u00ed omezen\u00ed)<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/zprim.com.ua\/cs\/jak-ozivit-stary-chleb-vodou-a-mikrovlnnou-troubou-veda-za-trikem\/#Proc_se_vam_v_lednici_kazi_chleb_a_vas_mrazak_ho_zachrani\" >Pro\u010d se v\u00e1m v lednici kaz\u00ed chl\u00e9b (a v\u00e1\u0161 mraz\u00e1k ho zachr\u00e1n\u00ed)<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/zprim.com.ua\/cs\/jak-ozivit-stary-chleb-vodou-a-mikrovlnnou-troubou-veda-za-trikem\/#Jedine_skutecne_tlacitko_Pauza_Zmrazit\" >Jedin\u00e9 skute\u010dn\u00e9 tla\u010d\u00edtko Pauza: Zmrazit<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Mylna_predstava_chleb_ztraci_vice_nez_jen_vlhkost\"><\/span>Myln\u00e1 p\u0159edstava: chl\u00e9b ztr\u00e1c\u00ed v\u00edce ne\u017e jen vlhkost<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Tento m\u00fdtus m\u00e1 n\u011bjak\u00fd z\u00e1klad. Mysl\u00edme si, \u017ee tvrdnouc\u00ed bochn\u00edk ztr\u00e1c\u00ed vodu jako houba ponechan\u00e1 na vzduchu. Pro\u0161l\u00fd chl\u00e9b v\u0161ak nemus\u00ed b\u00fdt nutn\u011b \u201estar\u00fd\u201c nebo \u201epro\u0161l\u00fd\u201c. Jednodu\u0161e ztratil <em>dostupnou<\/em> vlhkost v d\u016fsledku retrogradace \u0161krobu. D\u00edky tomu je chl\u00e9b b\u011bhem hodin nebo dn\u016f such\u00fd, tvrd\u00fd a drobiv\u00fd. <\/p>\n<p>Toto vysv\u011btlen\u00ed je p\u0159\u00edli\u0161 zjednodu\u0161en\u00e9. <\/p>\n<p>Peka\u0159i a potravin\u00e1\u0159sk\u00ed chemici znaj\u00ed pravdu: chl\u00e9b neztr\u00e1c\u00ed vodu, aby se stal zatuchl\u00fdm. Nadm\u011brn\u00e1 vlhkost a n\u00edzk\u00e9 teploty zp\u016fsobuj\u00ed jej\u00ed tvrdnut\u00ed. Voda uvnit\u0159 drobenky se nevypa\u0159\u00ed do pr\u00e1zdnoty. Pohybuje se. Ona migruje. M\u011bn\u00ed molekul\u00e1rn\u00ed \u201ehostitele\u201c. Toto je hra hudebn\u00edch \u017eidl\u00ed na atomov\u00e9 \u00farovni, ne \u00fanik. <\/p>\n<h2><span class=\"ez-toc-section\" id=\"Co_se_vlastne_deje_uvnitr_drobecku_molekula_po_molekule\"><\/span>Co se vlastn\u011b d\u011bje uvnit\u0159 drobe\u010dku, molekula po molekule<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Abychom pochopili, pro\u010d miska s vodou funguje, mus\u00edme se vr\u00e1tit k procesu pe\u010den\u00ed. P\u0159ed vystaven\u00edm teplu jsou molekuly \u0161krobu organizov\u00e1ny do krystal\u016f spojen\u00fdch vod\u00edkov\u00fdmi vazbami. Teplo a voda tyto vazby ni\u010d\u00ed a nahrazuj\u00ed je vazbami s molekulami vody. Krystalick\u00e1 struktura zmiz\u00ed. \u0160krobov\u00e1 zrna bobtnaj\u00ed. \u010cerstv\u00fd chl\u00e9b tak z\u00edsk\u00e1 nad\u00fdchanou a m\u011bkkou strukturu. <\/p>\n<p>Probl\u00e9m za\u010d\u00edn\u00e1 ihned po vychladnut\u00ed chleba. <\/p>\n<p>Jak teplota kles\u00e1, molekuly maj\u00ed tendenci se vz\u00e1jemn\u011b rekombinovat, aby se obnovila stabiln\u00ed krystalick\u00e1 struktura. To je retrogradace. Na tomto procesu se pod\u00edlej\u00ed dva typy molekul \u0161krobu, kter\u00e9 pracuj\u00ed r\u016fznou rychlost\u00ed. <\/p>\n<ol>\n<li><strong>Amyl\u00f3za:<\/strong> Line\u00e1rn\u00ed molekula. Rychle retrograduje b\u011bhem chlazen\u00ed a b\u011bhem prvn\u00edch 24 hodin. To d\u00e1v\u00e1 jednodenn\u00edmu chlebu hust\u0161\u00ed strukturu. <\/li>\n<li><strong>Amylopektin:<\/strong> Rozv\u011btven\u00e1 molekula. B\u011bhem n\u011bkolika dn\u00ed retrograduje mnohem pomaleji. To zp\u016fsobuje nep\u0159etr\u017eit\u00e9 tvrdnut\u00ed pozorovan\u00e9 druh\u00fd a t\u0159et\u00ed den. <\/li>\n<\/ol>\n<p>To je d\u016fvod, pro\u010d se v\u010derej\u0161\u00ed bageta d\u00e1 je\u0161t\u011b zachr\u00e1nit, ale p\u011bt dn\u00ed zapomenut\u00fd bochn\u00edk chleb\u00ed\u010dku u\u017e nelze o\u017eivit.<\/p>\n<p>Kam jde voda? Nevypa\u0159uje se okam\u017eit\u011b. Jak molekuly \u0161krobu tvo\u0159\u00ed krystaly, vytla\u010duj\u00ed molekuly vody. Voda se dostane do k\u016fry jako prvn\u00ed. To je d\u016fvod, pro\u010d k\u016frka zm\u011bkne, kdy\u017e chl\u00e9b ztuhne. Teprve po vytla\u010den\u00ed se voda kone\u010dn\u011b odpa\u0159\u00ed. Suchost je pouze pozd\u011bj\u0161\u00edm v\u00fdsledkem d\u0159\u00edv\u011bj\u0161\u00ed chemick\u00e9 ud\u00e1losti. <\/p>\n<h2><span class=\"ez-toc-section\" id=\"Proc_miska_s_vodou_funguje_a_jaka_jsou_jeji_omezeni\"><\/span>Pro\u010d miska s vodou funguje (a jak\u00e1 jsou jej\u00ed omezen\u00ed)<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Tady je v\u011bda, jak podpo\u0159it trik m\u00e9 babi\u010dky. Such\u00fd chl\u00e9b znovu nenavlh\u010dila. Vytvo\u0159ila podm\u00ednky pro rozbit\u00ed nov\u00fdch vod\u00edkov\u00fdch vazeb vznikl\u00fdch mezi molekulami \u0161krobu. <\/p>\n<p>Retrogradace je tepeln\u011b reverzibiln\u00ed. Tepl\u00e9 a vlhk\u00e9 prost\u0159ed\u00ed to m\u016f\u017ee do\u010dasn\u011b zvr\u00e1tit. Zah\u0159\u00edv\u00e1n\u00ed star\u00e9ho chleba poskytuje dostatek tepeln\u00e9 energie k p\u0159eru\u0161en\u00ed vod\u00edkov\u00fdch vazeb krystalov\u00fdch struktur. To umo\u017e\u0148uje molekul\u00e1m \u0161krobu do\u010dasn\u011b reabsorbovat vyt\u011bsn\u011bnou vodu a vr\u00e1tit p\u0159\u00edjemnou texturu. <\/p>\n<p>Miska s vodou dod\u00e1v\u00e1 pot\u0159ebnou okoln\u00ed vlhkost a p\u00e1ru, aby umo\u017enila tento proces absorpce prob\u011bhnout bez dal\u0161\u00edho vysou\u0161en\u00ed drobky mikrovlnami. <\/p>\n<p>Je to stejn\u00fd princip, kter\u00fd stoj\u00ed za mnoha modern\u00edmi hacky v oblasti pl\u00fdtv\u00e1n\u00ed j\u00eddlem: Um\u00edst\u011bte sklenici vody vedle chleba do mikrovlnn\u00e9 trouby. Uvol\u0148ovan\u00e1 p\u00e1ra ji pom\u00e1h\u00e1 zm\u011bk\u010dit. Moje babi\u010dka nikdy ne\u010detla v\u00fdzkum o \u017eelatinaci \u0161krobu. Prost\u011b rok co rok pozorovala, \u017ee tato technika funguje. P\u0159edala to jako nepopiratelnou kuchy\u0148skou pravdu. <\/p>\n<p>Existuje limit, kter\u00fd byste m\u011bli zn\u00e1t. Toto zotaven\u00ed je do\u010dasn\u00e9. Po n\u011bkolika hodin\u00e1ch oh\u0159\u00edv\u00e1n\u00ed bude chl\u00e9b op\u011bt zatuchl\u00fd. N\u011bkdy dokonce rychleji ne\u017e d\u0159\u00edve. Cyklus oh\u0159ev-chlazen\u00ed spou\u0161t\u00ed novou retrogradaci. Proto nen\u00ed divu, \u017ee tato technika by m\u011bla b\u00fdt pou\u017eita bezprost\u0159edn\u011b p\u0159ed j\u00eddlem a nikdy p\u0159edem na z\u00edt\u0159ek. <\/p>\n<h3><span class=\"ez-toc-section\" id=\"Proc_se_vam_v_lednici_kazi_chleb_a_vas_mrazak_ho_zachrani\"><\/span>Pro\u010d se v\u00e1m v lednici kaz\u00ed chl\u00e9b (a v\u00e1\u0161 mraz\u00e1k ho zachr\u00e1n\u00ed)<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>V\u011bt\u0161ina majitel\u016f dom\u016f d\u011bl\u00e1 stejnou chybu se zbytky pe\u010diva. Vlo\u017eili bochn\u00edk do lednice. To se zd\u00e1 spr\u00e1vn\u00e9. To udr\u017e\u00ed potraviny d\u00e9le \u010derstv\u00e9, \u017ee? \u0160patn\u011b. <\/p>\n<p>Zde je v\u011bdeck\u00fd fakt, kter\u00fd pr\u016fm\u011brn\u00fd kucha\u0159 ignoruje. Nep\u0159\u00edtel je retrogradace. Jedn\u00e1 se o proces, p\u0159i kter\u00e9m se molekuly \u0161krobu p\u0159eskupuj\u00ed a krystalizuj\u00ed. P\u0159i pokojov\u00e9 teplot\u011b prob\u00edh\u00e1 pomalu. M\u00e1te \u010das. Ale uvnit\u0159 lednice? Teploty se pohybuj\u00ed od 3 do 5 stup\u0148\u016f Celsia. To je ide\u00e1ln\u00ed prost\u0159ed\u00ed pro r\u016fst bakteri\u00ed a no\u010dn\u00ed m\u016fra pro strukturu chleba. <\/p>\n<p>V tomto konkr\u00e9tn\u00edm rozsahu se retrogradace katastroficky zrychluje. V\u00e1\u0161 chl\u00e9b ztuhne dvakr\u00e1t rychleji v chladni\u010dce ne\u017e na pracovn\u00ed desce. Ledni\u010dka drobek nezakonzervuje. M\u011bkk\u00fd bochn\u00edk prom\u011bn\u00ed v cihlu. <\/p>\n<h2><span class=\"ez-toc-section\" id=\"Jedine_skutecne_tlacitko_Pauza_Zmrazit\"><\/span>Jedin\u00e9 skute\u010dn\u00e9 tla\u010d\u00edtko Pauza: Zmrazit<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Existuje jedna v\u00fdjimka z pravidla. Jeden zp\u016fsob, jak zastavit \u010das. <\/p>\n<p>Pot\u0159ebujete teploty pod bodem mrazu. <\/p>\n<p>Kdy\u017e teplota klesne pod 0 stup\u0148\u016f Celsia, proces retrogradace se \u00fapln\u011b zastav\u00ed. Molekuly \u0161krobu zamrznou na m\u00edst\u011b. Nemohou zm\u011bnit po\u0159ad\u00ed. Chleba nezvadne. Jen \u010dek\u00e1. <\/p>\n<p>Pro ty, kte\u0159\u00ed nakupuj\u00ed chl\u00e9b ve velk\u00e9m, je to jedin\u00fd sch\u016fdn\u00fd zp\u016fsob, jak uskladnit cokoli d\u00e9le ne\u017e 24 hodin. Mrazni\u010dka nen\u00ed z\u00e1lo\u017en\u00ed pl\u00e1n. Toto je jedin\u00fd mechanismus, kter\u00fd zastavuje mechanick\u00e9 st\u00e1rnut\u00ed \u0161krobu.<\/p>\n<p>Kv\u00e1skov\u00fd chl\u00e9b nebo bagety skladujte v mraz\u00edc\u00edch s\u00e1\u010dc\u00edch pro velk\u00e9 zat\u00ed\u017een\u00ed. Odstra\u0148te vzduch. Zcela ji zm\u00e1\u010dkn\u011bte. Podepi\u0161te datum. A\u017e budete p\u0159ipraveni k j\u00eddlu, nechte ji rozmrazit p\u0159i pokojov\u00e9 teplot\u011b nebo ji sma\u017ete p\u0159\u00edmo zmra\u017eenou. Znovu nezmrazujte. <\/p>\n<p>Ledni\u010dka je past. V\u011b\u0159te mrazu.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Moje babi\u010dka nikdy ne\u010detla n\u00e1vod. Kdy\u017e narazila na v\u010derej\u0161\u00ed k\u016frku, kter\u00e1 ztvrdla jako k\u00e1men, chl\u00e9b nevyhodila. Vzala malou misku, naplnila ji vodou z vodovodu a polo\u017eila ji vedle bochn\u00edku, ne\u017e ho dala do mikrovlnn\u00e9 trouby. Kdysi jsem si myslel, \u017ee to za\u017eene kulin\u00e1\u0159sk\u00e9 proklet\u00ed. Uk\u00e1zalo se, \u017ee aplikovala p\u0159esn\u00fd princip potravin\u00e1\u0159sk\u00e9 chemie, ani\u017e by o [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9491,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":""},"categories":[72],"tags":[],"wpm_language_slugs":{"cs":"jak-ozivit-stary-chleb-vodou-a-mikrovlnnou-troubou-veda-za-trikem","de":"wie-man-altes-brot-mit-wasser-und-mikrowellen-wieder-aufleben-lasst","en":"how-to-revive-stale-bread-with-water-and-microwaves-the-science-behind","es":"como-revivir-el-pan-duro-con-agua-y-microondas-la-ciencia-detras-del","fr":"comment-raviver-du-pain-rassis-avec-de-leau-et-des-micro-ondes-la","id":"cara-menghidupkan-kembali-roti-basi-dengan-air-dan-microwave-ilmu-di","it":"come-far-rivivere-il-pane-raffermo-con-acqua-e-microonde-la-scienza","nl":"hoe-oud-brood-nieuw-leven-in-te-blazen-met-water-en-magnetrons-de","pl":"jak-ozywic-czerstwy-chleb-woda-i-kuchenka-mikrofalowa-nauka-kryjaca","pt":"como-reviver-pao-amanhecido-com-agua-e-microondas-a-ciencia-por-tras","ru-ru":"kak-ozhivit-cherstvyj-hleb-s-pomoschju-vody-i-mikrovolnovki-nauka-za","uk-ua":"jak-ozhiviti-cherstvij-hlib-za-dopomogoju-vodi-ta-mikrohvilovoyi-pechi"},"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/zprim.com.ua\/cs\/wp-json\/wp\/v2\/posts\/9498"}],"collection":[{"href":"https:\/\/zprim.com.ua\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zprim.com.ua\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zprim.com.ua\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/zprim.com.ua\/cs\/wp-json\/wp\/v2\/comments?post=9498"}],"version-history":[{"count":0,"href":"https:\/\/zprim.com.ua\/cs\/wp-json\/wp\/v2\/posts\/9498\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zprim.com.ua\/cs\/wp-json\/wp\/v2\/media\/9491"}],"wp:attachment":[{"href":"https:\/\/zprim.com.ua\/cs\/wp-json\/wp\/v2\/media?parent=9498"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zprim.com.ua\/cs\/wp-json\/wp\/v2\/categories?post=9498"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zprim.com.ua\/cs\/wp-json\/wp\/v2\/tags?post=9498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}