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Načrtovanje optimalnega okisovalca za ržene kruhe : diplomska naloga = Organic acids as acidulants in sour rye bread production : graduation thesis
Repinšek, Valerija
V nalogi smo s pomočjo HPLC analizirali tržne okisovalce, ki se dodajajo v proizvodnji rženih kruhov za inhibicijo encimov in izboljšanje konsistence terarome. Na osnovi rezultatov analiz smo ...sestavili lastne okisovalce s kombiniranjem ocetne in mlečne kisline v različnih razmerjih. Vzorcem kruhov smo merili pH vrednost in kislinsko stopnjo, jih senzorično ocenili, ter z merjenjem trdote spremljali proces staranja po enem, treh in petih dneh. Tako smo določili optimalno kombinacijo organskih kislin glede na količino uporabljene ržene moke. Najboljše lastnosti smo dobili z uporabo 3% okisovalca B, sledil mu je okisovalec B s 4 % oziroma C s 3 % doziranjem. Razlike niso bile signifikantne.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Ljubljana : [BF, Oddelek za živilstvo] : [V.Repinšek], 1999
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