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Prebavljivost škroba in vsebnost beljakovin v kruhih z različnimi deleži ajdove in pšenične moke : diplomska naloga = Digestibility of starch and the protein content in breads with different amounts of buckwheat and wheat flour : graduation thesis
Forstner, Nataša
Uporabili smo 24 vzorcev kruha, po 12 pečenih v dveh neodvisnih serijah (pekah). Od teh 12-ih jih je 6 sestavljenih iz različnih deležev ajdove in pšenične moke (sorte žitarka), ostalih 6 pa iz ...različnih deležev ajdove in pšenične moke (sorte divana). Prebavljivost škroba smo določali s pomočjo encimske UV-metode po Englystu, vsebnost beljakovin s semi-mikro metodo po Kjeldahlu, količino pepela pa s sežigom pri temp. 600°C. Ugotovili smo, da se prebavljivost škroba po 20 minutah povečuje z naraščanjem količine ajdove moketako pri obeh vrstah pšenic, kot pri obeh serijah. S statistično analizo smo ugotovili zelo visoko značilno razliko. Prebavljivost škroba po 120 minutah je zelo odvisna od serije (peke), manj pa od vrste pšenice. Razlike tu niso statistično značilne. Vsebnost beljakovin je odvisna od serije. Več beljakovin vsebujejo vzorci z divano. Količina pepela z večanjem deleža ajdovemoke v vzorcih narašča.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Ljubljana : [N. Forstner], 1996
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