Автор: Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
Название: Confectionery Science and Technology
Издательство: Springer
Год: 2017
ISBN: 978-3319617404
Язык: English
Формат: pdf
Размер: 17,0 mb
Страниц: 536
In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section.
Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.