Vpliv kvasovk na sestavo hlapnih spojin v spontano kisanih testih : diplomsko delo, univerzitetni študij

Redek, Tomaž (author), Plestenjak, Andrej (mentor), Jamnik, Polona (reviewer)

• Language: Slovenian
• Keywords: pekarstvo, testo, vzhajanje testa, kisla testa, fermentacija testa, mlečnokislinske bakterije, kvasovke, hlapne spojine, sekundarni metaboliti, ocetna kislina, diacetil, 3-hidroksi-2-butanon, pH vrednost, aroma kruha
• Work type: Undergraduate thesis
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [T. Redek]
• Year: 2009
• Number of pages: IX, 41 f.
• PID: 20.500.12556/RUL-1285
• UDC: 664.654:543.645
• COBISS.SI-ID: 3590264
• Publication date in RUL: 11.07.2014

REDEK, Tomaž, 2009, Vpliv kvasovk na sestavo hlapnih spojin v spontano kisanih testih : diplomsko delo, univerzitetni študij [online]. Bachelor’s thesis. Ljubljana : T. Redek. [Accessed 3 September 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=1285

Secondary language

• Language: English
• Title: Influence of yeasts on composition of volatile compounds in spontaneous acidificated sourdough
• Keywords: breadmaking, dough, rising dough, sourdough, dough fermentation, lactic acid bacteria, yeasts, volatile compounds, secondary metabolites, acetic acid, diacetyl, 3-hydroxy-2-butanone, pH value, bread aroma