Description
Chocolate science and technology
Author: AFOAKWA Emmanuel Ohene
Language: EnglishSubjects for Chocolate science and technology:
Approximative price 209.56 €
In Print (Delivery period: 14 days).
Add to cart the book of AFOAKWA Emmanuel Ohene276 p. · 23.8x16.3 cm · Hardback
Description
/li>Contents
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Acknowledgements
About the author
1 Chocolate production and consumption patterns
1.1 History of cocoa and chocolate
1.2 World production and consumption of cocoa and chocolate products
1.2.1 World production and consumption of cocoa
1.2.2 World cocoa prices
1.2.3 World consumption of chocolate products
1.2.4 World consumption of premium chocolate products
1.3 Fairtrade cocoa and chocolate in modern confectionery industry
1.3.1 Future of Fairtrade cocoa and confectionery industry
1.4 The concept of this book
2 Cocoa cultivation, bean composition and chocolate flavour precursor formation and character
2.1 Introduction
2.2 Cocoa cultivation and practices
2.2.1 Cultivation of cocoa
2.2.2 Flowering and pod development
2.2.3 Harvesting and pod opening
2.2.4 Cocoa diseases and pests and their influence on chocolate quality
2.3 Bean composition and flavour precursor formation
2.3.1 Chemical composition of the bean
2.3.2 Polyphenols and chocolate flavour quality
2.3.3 Effects of proteins and sugars on flavour precursor formation
2.3.4 Microbial succession and enzymatic activities during flavour precursor generation in cocoa fermentation
2.4 Effect of genotype on cocoa bean flavours
2.5 Flavour development during post-harvest treatments of cocoa
2.5.1 Fermentation processes
2.5.2 Drying
2.6 Conclusion
3 Industrial chocolate manufacture - processes and factors influencing quality
3.1 Introduction
3.2 Cocoa processing and technology
3.2.1 Bean selection and quality criteria
3.2.2 Cleaning, breaking and winnowing
3.2.3 Sterilisation
3.2.4 Alkalisation
3.2.5 Roasting
3.2.6 Nib grinding and liquor treatment
3.2.7 Liquor pressing
3.2.8 Cake grinding (kibbling)
3.2.9 Cocoa powder production
3.3 Chocolate manufacturing processes
3.3.1 Mixing
3.3.2 Refining
3.3.3 Conching
3.4 Tempering, lipid crystallisation and continuous phase character during chocolate manufacture
3.5 Particle size distribution in chocolate
3.6 Compositional effects on rheological and textural qualities in chocolate
3.6.1 The role of fats
3.6.2 The role of sugar
3.6.3 The role of milk and other dairy components
3.6.4 The role of surfactants in modern chocolate confectionery
3.7 Moisture and chocolate flow
3.8 Chocolate quality and defects
3.8.1 Chocolate quality
3.8.2 Chocolate defects
3.9 Conclusion and further research
4 The chemistry of flavour development during cocoa processing and chocolate manufacture
4.1 Introduction
4.2 Influence of bean selection on chocolate flavour quality
4.3 Effect of roasting
4.3.1 Maillard reactions - aldol condensation, polymerisation and cyclisation
4.3.2 Effects of alkalisation
4.4 Flavour development during chocolate manufacture
4.4.1 Conching
4.5 Key flavour compounds in milk chocolate
4.6 Key flavour compounds in dark chocolate
4.7 Conclusion
5 Sensory character and flavour perception of chocolates
5.1 Summary and industrial relevance
5.2 Introduction
5.3 Sensory perception of quality in chocolates
5.3.1 Appearance
5.3.2 Texture
5.3.3 Taste
5.3.4 Flavour and aroma
5.4 Sensory assessment of chocolates
5.5 Factor influencing chocolate flavour
5.6...
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