The Science of Chocolate

The Science of Chocolate
Author: S. T. Beckett
Publisher: Royal Society of Chemistry
Total Pages: 196
Release: 2000
Genre: Cooking
ISBN: 9780854046003

Covers the history, ingredients, and processing techniques used in the manufacture of chocolate.

Chocolate Science and Technology

Chocolate Science and Technology
Author: Emmanuel Ohene Afoakwa
Publisher: John Wiley & Sons
Total Pages: 350
Release: 2011-08-24
Genre: Technology & Engineering
ISBN: 1444357336

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.

The Science of Chocolate

The Science of Chocolate
Author: S. T. Beckett
Publisher: Royal Society of Chemistry
Total Pages: 58
Release: 2008
Genre: Business & Economics
ISBN: 0854049703

This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops.

Soft Materials

Soft Materials
Author: John R. Dutcher
Publisher: CRC Press
Total Pages: 426
Release: 2004-10-01
Genre: Science
ISBN: 0203027000

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

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Author: Geoff Talbot
Publisher: Elsevier
Total Pages: 468
Release: 2009-06-26
Genre: Technology & Engineering
ISBN: 1845696433

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 Science of Chocolate

The Science of Chocolate
Author: Stephen Beckett
Publisher: Royal Society of Chemistry
Total Pages: 191
Release: 2007-10-31
Genre: Technology & Engineering
ISBN: 1847552145

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

The Science of Chocolate
Author: S. T. Beckett
Publisher: Royal Society of Chemistry
Total Pages: 300
Release: 2019
Genre: Cooking
ISBN: 1788012356

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

The Science of Chocolate
Author: Stephen T Beckett
Publisher: Royal Society of Chemistry
Total Pages: 210
Release: 2015-11-09
Genre: Technology & Engineering
ISBN: 178262595X

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.