Author: S. T. BeckettPublisher: Royal Society of Chemistry
ISBN: 9780854046003
Category : Cooking
Languages : en
Pages : 196
Book Description
Covers the history, ingredients, and processing techniques used in the manufacture of chocolate.
Chocolate Science and Technology
Author: Emmanuel Ohene AfoakwaPublisher: John Wiley & Sons
ISBN: 1444357336
Category : Technology & Engineering
Languages : en
Pages : 350
Book 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. The nutritional and health benefits of cocoa and chocolate consumption are also addressed. There is a focus throughout on those factors that influence the flavour and quality characteristics of the finished chocolate and that provide scope for process optimization and improvement. The book is designed to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where food science is studied and researched. an overview of the science behind chocolate manufacture covers the whole process from cocoa production, through manufacturing, to the nutrition and health aspects of chocolate consumption focuses on factors that influence chocolate flavour and quality, and that provide scope for process optimization and improvement.
Author: S. T. BeckettScience and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Author: Geoff TalbotPublisher: Elsevier
ISBN: 1845696433
Category : Technology & Engineering
Languages : en
Pages : 468
Book Description
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. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality.Part one reviews the formulation of coatings and fillings, with chapters on key topics such as chocolate manufacture, confectionery fats, compound coatings and fat and sugar-based fillings. Product design issues, such as oil, moisture and ethanol migration and chocolate and filling rheology are the focus of Part two. Shelf-life prediction and testing are also discussed. Part three then covers the latest ingredient preparation and manufacturing technology for optimum product quality. Chapters examine tempering, enrobing, chocolate panning, production of chocolate shells and deposition technology.With its experienced team of authors, Science and technology of enrobed and filled chocolate, confectionery and bakery products is an essential purchase for professionals in the chocolate, confectionery and bakery industries. - Provides a comprehensive review of quality issues affecting enrobed and filled products - Reviews the formulation of coatings and fillings, addressing confectionery fats, compound coatings and sugar based fillings - Focuses on product design issues such as oil, moisture and chocolate filling rheology
The Book of Chocolate
Author: Harvey P. NewquistPublisher: Penguin
ISBN: 0670015741
Category : Juvenile Nonfiction
Languages : en
Pages : 162
Book Description
"From its origin as the sacred, bitter drink of South American rulers to the familiar candy bars sold by today's multimillion dollar businesses, people everywhere have fallen in love with chocolate, the world's favorite flavor...Join science author HP Newquist as he explores chocolate's fascinating history."--
Soft Materials
Author: John R. DutcherPublisher: CRC Press
ISBN: 0203027000
Category : Science
Languages : en
Pages : 426
Book Description
Representing the wide breadth academic disciplines involved in this ever-expanding area of research, this reference provides a comprehensive overview of current scientific and technological advancements in soft materials analysis and application. Documenting new and emerging challenges in this burgeoning field, Soft Materials is a unique and outsta
Chocolate
Author: Kay FrydenborgPublisher: Houghton Mifflin Harcourt
ISBN: 0544175662
Category : Cooking
Languages : en
Pages : 277
Book Description
A fascinating account for teen readers that captures the history, science, and economic and cultural implications of the harvesting of cacao and creation of chocolate. Readers of Chew On This and The Omnivore's Dilemma will savor this rich exposé.
The Science of Chocolate
Author: Stephen BeckettPublisher: Royal Society of Chemistry
ISBN: 1847552145
Category : Technology & Engineering
Languages : en
Pages : 191
Book Description
Chocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the science that has gone into its manufacture? This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate first describes the history of this intriguing substance. Subsequent chapters cover the ingredients and processing techniques, enabling the reader to discover not only how confectionery is made but also how basic science plays a vital role with coverage of scientific principles such as latent and specific heat, Maillard reactions and enzyme processes. There is also discussion of the monitoring and controlling of the production process, and the importance, and variety, of the packaging used today. A series of experiments, which can be adapted to suit students of almost any age, is included to demonstrate the physical, chemical or mathematical principles involved. Ideal for those studying food science or about to join the confectionery industry, this mouth-watering title will also be of interest to anyone with a desire to know more about the production of the world's favourite confectionery.
The Science of Chocolate
Author: S. T. BeckettPublisher: Royal Society of Chemistry
ISBN: 1788012356
Category : Cooking
Languages : en
Pages : 300
Book Description
Now in its third edition, The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its maufacture, testing and consumption.
The Science of Chocolate
Author: Stephen T BeckettPublisher: Royal Society of Chemistry
ISBN: 178262595X
Category : Technology & Engineering
Languages : en
Pages : 210
Book Description
The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved.
