The Science Of Chocolate
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The Science Of Chocolate
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Author : Stephen T Beckett
language : en
Publisher: Royal Society of Chemistry
Release Date : 2015-11-09
The Science Of Chocolate written by Stephen T Beckett and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-09 with Technology & Engineering categories.
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.
The Science Of Chocolate
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Author : Stephen Beckett
language : en
Publisher: Royal Society of Chemistry
Release Date : 2007-10-31
The Science Of Chocolate written by Stephen Beckett and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-10-31 with Technology & Engineering categories.
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.
Chocolate Science And Technology
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Author : Emmanuel Ohene Afoakwa
language : en
Publisher: John Wiley & Sons
Release Date : 2016-06-13
Chocolate Science And Technology written by Emmanuel Ohene Afoakwa and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-06-13 with Technology & Engineering categories.
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 22,000 in the chocolate processing industry are also addressed. Additionally, detailed research on the influence of different raw materials and processing operations on the flavour and other quality characteristics of chocolates have been provided with scope for process optimization and improvement. The book is intended 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 agriculture, food science and nutrition is studied and researched.
Chocolate Science And Technology
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Author : Emmanuel Ohene Afoakwa
language : en
Publisher: John Wiley & Sons
Release Date : 2011-08-24
Chocolate Science And Technology written by Emmanuel Ohene Afoakwa and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08-24 with Technology & Engineering categories.
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.
Soft Materials
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Author : John R. Dutcher
language : en
Publisher: CRC Press
Release Date : 2004-10-01
Soft Materials written by John R. Dutcher and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-10-01 with Science categories.
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
Science And Technology Of Enrobed And Filled Chocolate Confectionery And Bakery Products
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Author : Geoff Talbot
language : en
Publisher: Elsevier
Release Date : 2009-06-26
Science And Technology Of Enrobed And Filled Chocolate Confectionery And Bakery Products written by Geoff Talbot and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-06-26 with Technology & Engineering categories.
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
Chocolate
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Author : Kay Frydenborg
language : en
Publisher: Houghton Mifflin Harcourt
Release Date : 2015
Chocolate written by Kay Frydenborg and has been published by Houghton Mifflin Harcourt this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with Juvenile Nonfiction categories.
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 Book Of Chocolate
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Author : HP Newquist
language : en
Publisher: Penguin
Release Date : 2017-03-21
The Book Of Chocolate written by HP Newquist and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-03-21 with Juvenile Nonfiction categories.
Chocolate . . . - Its scientific name means “food of the gods.” - The Aztecs mixed it with blood and gave it to sacrificial victims to drink. - The entire town of Hershey, Pennsylvania was built by Milton Hershey to support his chocolate factory. Its streetlights are shaped like chocolate Kisses. - The first men to climb to the top of Mount Everest buried a chocolate bar there as an offering to the gods of the mountain. - Every twenty-four hours, the U.S. chocolate industry goes through eight million pounds of sugar. - Its special flavor is created by a combination of 600 to 1000 different chemical compounds Join science author HP Newquist as he explores chocolate’s fascinating history. Along the way you’ll meet colorful characters like the feathered-serpent god Quetzalcoatl, who gave chocolate trees to the Aztecs; Henri Nestlé, who invented milk chocolate while trying to save the lives of babies who couldn’t nurse; and the quarrelsome Mars family, who split into two warring factions, one selling Milky Way, Snickers, and 3 Musketeers bars, the other Mars Bars and M&M’s. 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.
Beckett S Industrial Chocolate Manufacture And Use
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Author : Steve T. Beckett
language : en
Publisher: John Wiley & Sons
Release Date : 2017-05-08
Beckett S Industrial Chocolate Manufacture And Use written by Steve T. Beckett and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-08 with Technology & Engineering categories.
Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it. For example, the academic view of a process such as crystallisation can be very different from that of a tempering machine operator, so some topics have more than one chapter to take this into account. It is also known that the biggest selling chocolate, in say the USA, tastes very different from that in the UK, so the authors in the book were chosen from a wide variety of countries making the book truly international. Each new edition is a mixture of updates, rewrites and new topics. In this book the new subjects include artisan or craft scale production, compound chocolates and sensory. This book is an essential purchase for all those involved in the manufacture, use and sale of chocolate containing products, especially for confectionery and chocolate scientists, engineers and technologists working both in industry and academia. The new edition also boasts two new co-editors, Mark Fowler and Greg Ziegler, both of whom have contributed chapters to previous editions of the book. Mark Fowler has had a long career at Nestle UK, working in Cocoa and Chocolate research and development – he is retiring in 2013. Greg Ziegler is a professor in the food science department at Penn State University in the USA.
Chocolate Cocoa And Confectionery Science And Technology
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Author : Bernard Minifie
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Chocolate Cocoa And Confectionery Science And Technology written by Bernard Minifie and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. Formulations without knowledge of principles lead to many errors, and recipes are given only where examples are necessary. _ Analytical methods are described only when they are not available in textbooks, of which there are many on standard methods of food analysis. Acknowledgments I am still indebted to many of the persons mentioned under "Acknowledgments" in the second edition. I am especially grateful to the following.