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Optimizacija sestave pecilnega praška s kalijevim hidrogentartratom
Tekavc, Lara (Author), Prislan, Iztok (Mentor) More about this mentor... This link opens in a new window

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Abstract
V diplomskem delu smo preučevali različne sestave pecilnega praška s kalijevim hidrogentartratom (vinski kamen). Naši reagenti so bili destilirana voda, koruzni škrob, krompirjev škrob, laboratorijsko prekristaliziran kalijev hidrogentartart, komercialno dostopen kalijev hidrogentartrat, natrijev hidrogenkarbonat in citronska kislina. S pomočjo metode merjenja volumna izpodrinjene vode v merilnem valju smo določali volumen CO2, ki se sprosti v času 15 min po dodatku vode (simulacija zamesa testa). Pri največji vsebnosti koruznega škroba se je sprostilo najmanj CO2 (V = 80 ml) in pri najmanjši vsebnosti največ CO2 (V = 235 ml). Škrob namreč deluje kot redčilo med NaHCO3 in kalijevim hidrogentartratom. Glede na volumen sproščenega CO2 (V = 180 ml) in delež CO2, ki se je že sprostil iz NaHCO3, smo kot najprimernejšo ocenili mešanico z 1,5 g koruznega škroba in razmerjem med NaHCO3 in kalijevim hidrogentartratom 1:2. Prav tako je izbrana mešanica, v primerjavi s komercialno dostopnim pecilnim praškom z vinskim kamnom, imela enak volumen sproščenega CO2 (V = 180 ml). Dodatek citronske kisline k mešanici pospeši sproščanje CO2. Pri deležu 1 % citronske kisline je bilo sproščanje najpočasnejše, pri deležu 5 % pa najhitrejše.

Language:Slovenian
Keywords:pecilni prašek, vinski kamen, kalijev hidrogentartrat, ogljikov dioksid, škrob, natrijev hidrogenkarbonat, analizne metode, metoda merjenja volumna ogljikovega dioksida
Work type:Bachelor thesis/paper (mb11)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2020
Publisher:[L. Tekavc]
UDC:664.654.2:543.2/.9
COBISS.SI-ID:22096643 Link is opened in a new window
Views:160
Downloads:56
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Secondary language

Language:English
Title:Using cream of tartar in optimization of baking powder recipe
Abstract:
In the diploma thesis we studied different compositions of baking powder with potassium hydrogen tartrate (cream of tartar). The reagents that we used were distilled water, corn starch, potato starch, laboratory recrystallized potassium hydrogen tartrate, commercially available potassium hydrogen tartrate, sodium bicarbonate and citric acid. Using the method of measuring the volume of released CO2 displaced water in the measuring cylinder we determined the volume of CO2 released within 15 min after the addition of water (dough mixing simulation). The biggest corn starch content released the least amount of CO2 (V = 80 ml) while the lowest corn starch content released the highest volume of CO2 (V = 235 ml). Starch acts as the buffer in baking powder. According to the volume of CO2 released (V = 180 ml) and the proportion of CO2 already released from NaHCO3, a mixture of 1.5 g of corn starch and a NaHCO3 to potassium hydrogen tartrate ratio of 1: 2 is rated as the most appropriate. Also, our selected blend had the same volume of CO2 released (V = 180 ml) compared to commercial baking powder with tartar. The addition of citric acid to the mixture accelerates the release of CO2. When the percentage by weight of citric acid was 1 %, the release was the slowest and when it was 5 %, it was the fastest.

Keywords:baking powder, wine stone, cream of tartar, carbon dioxide, starch, sodium hydrogen carbonate, analytical methods, method of measuring the volume of carbon dioxide

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