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Science and technology of enrobed and filled chocolate, confectionery and bakery products /
Annotation
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton : Oxford :
CRC Press ; Woodhead Pub.,
2009.
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn435623603 | ||
| 003 | OCoLC | ||
| 005 | 20231117032829.0 | ||
| 006 | m o d | ||
| 007 | cr ||||||||||| | ||
| 008 | 090902s2009 flua ob 001 0 eng d | ||
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| 019 | |a 798340918 |a 871225079 |a 872299129 |a 1086920048 | ||
| 020 | |a 9781845696436 |q (electronic bk.) | ||
| 020 | |a 1845696433 |q (electronic bk.) | ||
| 020 | |a 1439801363 | ||
| 020 | |a 9781439801369 | ||
| 020 | |z 9781615830404 | ||
| 020 | |z 1615830405 | ||
| 020 | |z 1845693906 |q (Woodhead) | ||
| 020 | |z 9781845693909 |q (Woodhead) | ||
| 020 | |z 9781439801369 |q (CRC Press) | ||
| 035 | |a (OCoLC)435623603 |z (OCoLC)798340918 |z (OCoLC)871225079 |z (OCoLC)872299129 |z (OCoLC)1086920048 | ||
| 050 | 4 | |a TX763 |b .S35 2009eb | |
| 072 | 7 | |a CKB |x 000000 |2 bisacsh | |
| 082 | 0 | 4 | |a 641.3 |2 22 |
| 245 | 0 | 0 | |a Science and technology of enrobed and filled chocolate, confectionery and bakery products / |c edited by Geoff Talbot. |
| 260 | |a Boca Raton : |b CRC Press ; |a Oxford : |b Woodhead Pub., |c 2009. | ||
| 300 | |a 1 online resource (453 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing in food science, technology and nutrition | |
| 504 | |a Includes bibliographical references and index. | ||
| 520 | 8 | |a Annotation |b 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 improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality. Parts 1 and 2 focus on the formulation of coatings and fillings and product design issues such as oil migration and shelf-life prediction and testing. Part 3 then reviews the latest manufacturing technology for optimum product quality. | |
| 505 | 0 | |a Cover; Science and technologyof enrobed and filledchocolate, confectioneryand bakery products; Copyright; Contents; Contributor contact details; 1 Introduction; 1.1 Introduction; 1.2 Enrobed and filled products; 1.3 Scope of the book; 1.4 Acknowledgements; 1.5 References; Part I Formulation; 2 Chocolate manufacture; 2.1 Introduction; 2.2 Raw materials; 2.3 Basic recipes; 2.4 Grinding; 2.5 Conching; 2.6 Quality; 2.7 Future trends; 2.8 Sources of further information and advice; 2.9 References; 3 Formulation of chocolate for industrial applications; 3.1 Introduction; 3.2 Legislation. | |
| 505 | 8 | |a 3.3 Ingredients3.4 Formulations for industry sectors; 3.5 Speciality products; 3.6 Health aspects; 3.7 Future trends; 3.8 Sources of further information and advice; 3.9 References; 4 Fats for confectionery coatings and fillings; 4.1 Introduction; 4.2 Crystal structure and polymorphism of fats; 4.3 Range of coating and filling fats; 4.4 Effects of fat on quality and processing; 4.5 Selecting the correct fat for application type; 4.6 Trans fats; 4.7 Future trends; 4.8 Sources of further information and advice; 4.9 References; 5 Compound coatings; 5.1 Introduction. | |
| 505 | 8 | |a 5.2 Cocoa butter alternatives in compound coatings5.3 Recipes; 5.4 Flavourings and colourings; 5.5 Effects of formulation on sensory and functional properties; 5.6 Effect of fat choice on manufacturing process; 5.7 Future trends; 5.8 Sources of further information and advice; 5.9 References; 6 Fat-based centres and fillings; 6.1 Introduction; 6.2 Effects of ingredients on quality; 6.3 Recipes; 6.4 Manufacturing processes; 6.5 Stability and shelf-life issues; 6.6 Future trends; 6.7 Sources of further information and advice; 6.8 References. | |
| 505 | 8 | |a 7 Caramels, fondants and jellies as centres and fillings7.1 Introduction; 7.2 Stability; 7.3 Ingredients; 7.4 Processing; 7.5 Products; 7.6 Gelled products; 7.7 The future; 7.8 Conclusions; 7.9 References; 8 Biscuits and bakery products; 8.1 Introduction; 8.2 Chocolate formulation; 8.3 Emulsifiers in chocolate; 8.4 Moisture barriers for carameland jam-containing biscuits; 8.5 Non-hydrogenated coatings; 8.6 Processing; 8.7 Quality issues; 8.8 Fillings for bakery products; 8.9 Future trends in chocolate enrobing; 8.10 Sources of further information and advice. | |
| 505 | 8 | |a 9 Chocolate and couvertures: applications in ice cream9.1 Introduction; 9.2 Features of ice cream and chocolate; 9.3 Application processes, formats, requirements, defects; 9.4 Inclusions in ice cream; 9.5 Future trends; 9.6 Sources of further information and advice; 9.7 References; Part II Product design; 10 Product design and shelf-life issues: oil migration and fat bloom; 10.1 Introduction; 10.2 Mechanisms of oil migration and fat bloom; 10.3 Detection; 10.4 Optimizing product quality in relation to oil migration and fat bloom; 10.5 Future trends; 10.6 Sources of further information. | |
| 650 | 0 | |a Chocolate. | |
| 650 | 0 | |a Confectionery. | |
| 650 | 0 | |a Baked products. | |
| 650 | 0 | |a Chocolate processing. | |
| 650 | 0 | |a Chocolate candy. | |
| 650 | 2 | |a Chocolate |0 (DNLM)D000069956 | |
| 650 | 6 | |a Chocolat. |0 (CaQQLa)201-0003541 | |
| 650 | 6 | |a Produits de boulangerie-p�atisserie. |0 (CaQQLa)201-0020772 | |
| 650 | 6 | |a Chocolat |x Fabrication. |0 (CaQQLa)201-0324031 | |
| 650 | 6 | |a Chocolats. |0 (CaQQLa)201-0168022 | |
| 650 | 7 | |a chocolate. |2 aat |0 (CStmoGRI)aat300387485 | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 650 | 7 | |a Baked products |2 fast |0 (OCoLC)fst00825577 | |
| 650 | 7 | |a Chocolate |2 fast |0 (OCoLC)fst00858278 | |
| 650 | 7 | |a Chocolate candy |2 fast |0 (OCoLC)fst00858286 | |
| 650 | 7 | |a Chocolate processing |2 fast |0 (OCoLC)fst00858298 | |
| 650 | 7 | |a Confectionery |2 fast |0 (OCoLC)fst00874623 | |
| 700 | 1 | |a Talbot, Geoff. | |
| 776 | 0 | 8 | |i Print version: |z 1845693906 |w (OCoLC)434646310 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781845693909 |z Texto completo |