The science of chocolate:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Soc. of Chemistry
2000
|
| Schriftenreihe: | RSC paperbacks
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XIII, 175 S. Ill., graph. Darst. |
| ISBN: | 0854046003 |
Internformat
MARC
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Datensatz im Suchindex
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|---|---|
| adam_text |
Titel: The science of chocolate
Autor: Beckett, Stephen T.
Jahr: 2000
Contents
Glossary xii
Chapter 1
The History of Chocolate 1
Chocolate as a Drink 1
Eating Chocolate 3
Chocolate Crumb 6
White Chocolate 6
Chocolate Marketing in the UK 6
Chocolate is Good For You 7
References 7
Chapter 2
Chocolate Ingredients 8
Cocoa Beans 8
Cocoa Trees 8
Commercial Cocoa-Producing Countries 9
Cocoa Pods 10
Fermentation 12
Drying 15
Storage and Transport 16
Sugar and Sugar Substitutes 17
Sugar and its Production 17
Crystalline and Amorphous Sugar 18
Lactose 21
Glucose and Fructose 21
Sugar Alcohols 22
Polydextrose 23
Milk and Other Dairy Components 23
Milk Fat 24
Milk Proteins 25
VH
ii Contents
Milk Powders 26
Whey and Lactose Powders 29
Chocolate Crumb 29
References 30
Chapter 3
Cocoa Bean Processing 31
Bean Cleaning 31
Roasting and Winnowing 32
The Problem of Bean Size Variation 32
Winnowing 35
Bean Roasting 36
Nib and Liquor Roasting 36
Roasters 36
Chemical Changes During Roasting 38
Maillard Reaction 38
Grinding Cocoa Nib 40
Cocoa Mills 42
Cocoa Butter and Cocoa Powder Production 45
Alkalising (Dutching) 45
Cocoa Butter 46
Cocoa Powder 47
References 48
Chapter 4
Liquid Chocolate Making 49
Chocolate Milling 51
Separate Grinding Mills 51
Combined Milling 53
Chocolate Conching 57
Chemical Changes 57
Viscosity Reduction 58
Conching Machines 60
The Three Stages of Conching 64
References 65
Chapter 5
Controlling the Flow Properties of Liquid Chocolate 66
Viscosity 67
Contents ix
Particle Size 69
Particle Size Distribution Data 69
The Effect of Particle Size upon Viscosity 71
The Effect of Fat Additions upon Viscosity 74
Moisture and Chocolate Flow 76
Emulsifiers and Chocolate Viscosity 77
Lecithin 78
Polyglycerol Polyricinoleate 81
Other Emulsifiers 82
Degree of Mixing 82
References 84
Chapter 6
Crystallising the Fat in Chocolate 85
The Structure of Cocoa Butter 85
Different Crystalline Forms 88
Precrystallisation or Tempering 91
Mixing Different Fats (Fat Eutectics) 93
Chocolate Fat Bloom 96
Some Types of Non-Cocoa Vegetable Fat 97
Cocoa Butter Equivalents 98
Enzyme Interesterification 99
Laurie Fat Cocoa Butter Replacers 100
Non-Laurie Fat Cocoa Butter Replacers 101
Low Calorie Fats 102
References 103
Chapter 7
Manufacturing Chocolate Products 104
Tempering 104
Liquid Chocolate Storage 104
Tempering Machines 105
Temper Measurement 107
Moulding 109
Solid Tablets 109
Chocolate Shells 111
Enrobers 115
Maintaining Tempered Chocolate 118
Solidifying the Chocolate 119
Coolers 120
Contents
Panning 121
Chocolate Coating 122
Sugar Panning 124
References 126
Chapter 8
Analytical Techniques 127
Particle Size Measurement 127
Moisture Determination 129
Fat Content Measurement 131
Viscosity Determination 133
Simple Factory Techniques 133
The Standard Method 134
Flavour 136
Texture Monitoring 138
Crystallisation Amount and Type 140
Nuclear Magnetic Resonance 140
Differential Scanning Calorimetry 140
References 142
Chapter 9
Chocolate Products and Packaging 143
Legislation 143
Nutrition 144
Shelf-Life 144
Packaging 146
Foil and Paper Wrap 147
Flow-Wrap 149
Robotic Packing 150
Chapter 10
Experiments with Chocolate and Chocolate Products 152
Project 1: Amorphous and Crystalline Sugar 152
Project 2: Particle Separation 153
Project 3: Fat Migration 154
Project 4: Cocoa Butter Separation 155
Project 5: Chocolate Viscosity 156
Project 6: Particle Size of Chocolate 157
Project 7: Effect of Lecithin 159
Contents xi
Project 8: Changing The Continuous Phase 159
Project 9: Chocolate Temper 160
Project 10: Hardness Measurement 161
Project 11: Chocolate Composition and Product Weight
Control 162
Project 12: Distributions and Probabilities 163
Project 13: Chromatography of Colours 164
Project 14: The Effectiveness of Different Packaging Materials 165
Project 15: Viscosity and Flavour 166
Project 16: Heat Resistance Testing 167
Project 17: Coefficient of Expansion 168
Project 18: The Maillard Reaction 169
Subject Index 170 |
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| dewey-ones | 664 - Food technology |
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| dewey-search | 664.5 |
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| discipline | Chemie / Pharmazie Lebensmitteltechnologie |
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| institution | BVB |
| isbn | 0854046003 |
| language | English |
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| spelling | Beckett, S. T. 1946- Verfasser (DE-588)1212867882 aut The science of chocolate Stephen T. Beckett Cambridge Royal Soc. of Chemistry 2000 XIII, 175 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier RSC paperbacks Lebensmitteltechnologie - Schokolade Schokoladenherstellung (DE-588)4235651-9 gnd rswk-swf Schokoladenherstellung (DE-588)4235651-9 s DE-604 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009226334&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Beckett, S. T. 1946- The science of chocolate Lebensmitteltechnologie - Schokolade Schokoladenherstellung (DE-588)4235651-9 gnd |
| subject_GND | (DE-588)4235651-9 |
| title | The science of chocolate |
| title_auth | The science of chocolate |
| title_exact_search | The science of chocolate |
| title_full | The science of chocolate Stephen T. Beckett |
| title_fullStr | The science of chocolate Stephen T. Beckett |
| title_full_unstemmed | The science of chocolate Stephen T. Beckett |
| title_short | The science of chocolate |
| title_sort | the science of chocolate |
| topic | Lebensmitteltechnologie - Schokolade Schokoladenherstellung (DE-588)4235651-9 gnd |
| topic_facet | Lebensmitteltechnologie - Schokolade Schokoladenherstellung |
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