chocolate science and technology pdf

Chocolate Science And Technology Pdf

File Name: chocolate science and technology .zip
Size: 1993Kb
Published: 10.03.2021

Wiley Online Library Probekapitel.

Haynes ManualsThe Haynes Author : Emmanuel Ohene Afoakwa Description:This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption. It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate.

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products

Skip to search form Skip to main content You are currently offline. Some features of the site may not work correctly. DOI: Afoakwa Published Chemistry. Preface Acknowledgements About the author 1 Chocolate production and consumption patterns 1. View via Publisher.

This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption. It covers cocoa cultivation andMoreThis book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption. It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture- volatile flavour compounds and their characteristics and identification- sensory descriptions and character- and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption are also addressed.

Chocolate Science

This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed review on a wide range of topics including cocoa production, cocoa and chocolate manufacturing operations, sensory perception of chocolate quality, flavour release and perception, sugar replacement and alternative sweetening solutions in chocolate production, industrial manufacture of sugar-free chocolates as well as the nutrition and health benefits of cocoa and chocolate consumption. The topics cover modern cocoa cultivation and production practices with special attention on cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption as well as the application of HACCP and other food safety management systems such as ISO 22, in the chocolate processing industry are also addressed.

Chocolate Science and Technology (eBook, PDF)

Since the publication of the first edition of this book in , the chocolate confectionery industry has undergone dynamic changes due to the nature of the demand for chocolate. The trends have transformed towards the increasing appeal of premium chocolate, including organic, Fairtrade, single-origin, reduced-sugar, sugar-free, dark and high cocoa content chocolates. This has engendered not only new challenges but also opportunities for all participants in the sector.

Part 1 Formulation: Chocolate manufacture; Formulation of chocolate for industrial applications; Fats for confectionery coatings and fillings; Compound coatings; Fat-based centres and fillings; Caramels, fondants and jellies as centres and fillings; Biscuits and bakery products; Chocolate and couvertures: Applications in ice cream. Part 2 Product design: Product design and shelf-life issues: Oil migration and bloom; Product design and shelf-life issues: Moisture and ethanol migration; Shelf-life prediction and testing; Controlling the rheology of chocolate and fillings; Using microscopy to understand the properties of confectionary products. Part 3 Processing, packaging and storage: Ingredient preparation: The science of tempering; Ingredient preparation: Tempering process technology; Manufacturing processes: Enrobing; Manufacturing processes: Chocolate panning and inclusions; Manufacturing processes: Production of chocolate shells; Manufacturing processes: Deposition of fillings.

Chocolate Science and Technology1405199067, 9781405199063

Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers. The coating and filling can negatively affect product quality and shelf-life, but with the correct product design and manufacturing technology, the characteristics of the end-product can be much improved. Special Methods of Analysis Appendix 2. Write a review. Yvonne Geter rated it really liked it.

One of the largest food commodities exported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global market-raising many questions about its quality, sustainability and traceability. Cocoa Produc Canned foods are a significant component of the diet of most people in both developed and developing countries, offering a wider choice of nutritious, good quality foods in a convenient form all year. During canning, both desirable and undesirable Du kanske gillar.

The system can't perform the operation now. Try again later. Citations per year. Duplicate citations. The following articles are merged in Scholar.

Chocolate Science and Technology by Emmanuel Ohene Afoakwa

Post a review

 Проваливай и умри. Дэвид даже вздрогнул от неожиданности. - Простите. - Проваливай и умри, - повторил немец, приложив левую ладонь к жирному правому локтю, имитируя итальянский жест, символизирующий грязное ругательство. Но Беккер слишком устал, чтобы обращать внимание на оскорбления. Проваливай и умри. Он повернулся к Росио и заговорил с ней по-испански: - Похоже, я злоупотребил вашим гостеприимством.

Chocolate Science and Technology

0 comments

Leave a comment

it’s easy to post a comment

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>