Načrtovanje optimalnega okisovalca za ržene kruhe : diplomska naloga; Organic acids as acidulants in sour rye bread production : graduation thesis

BF, Dept. of Food Science and Technology, Lj. (BFZIV)

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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

Language - slovenian

COBISS.SI-ID - 2332536

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Other authors
Plestenjak, Andrej | Golob, Terezija

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BF, Dept. of Food Science and Technology, Lj.	available - outside loan, loan period: 1 months

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Hodnik DN 928 a IN: 0011794	available - outside loan, loan period: 1 months
Hodnik DN 928 IN: 0011793	available - outside loan, loan period: 1 months

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Year	Impact factor		Edition		Category		Classification
Year	JCR	SNIP	JCR	SNIP	JCR	SNIP	JCR	SNIP

Links to authors' personal bibliographies	Links to information on researchers in the SICRIS system
Plestenjak, Andrej	04517
Golob, Terezija	09980

Source: Personal bibliographies and: SICRIS

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