Richard W. Hartel; Joachim H. von Elbe; Randy Hofb Confectionery Science and Technology 9783319871509

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Автор: Richard W. Hartel; Joachim H. von Elbe; Randy Hofb
Название: Confectionery Science and Technology
ISBN: 9783319871509
Издательство: Springer
Классификация:

Энергетические ресурсы

Промышленная химия

Производство продуктов питания и напитков

ISBN-10: 3319871501
Обложка/Формат: Soft cover
Страницы: 536
Вес: 1.05 кг.
Дата издания: 2018
Язык: English
Издание: Softcover reprint of
Иллюстрации: 60 tables, color; 59 illustrations, color; 169 illustrations, black and white; xxi, 536 p. 228 illus., 59 illus. in color.
Размер: 249 x 203 x 25
Читательская аудитория: Professional & vocational
Основная тема: Chemistry
Ссылка на Издательство: Link
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Поставляется из: Германии
Описание: This book examines both the primary ingredients and the processing technology for making candies. 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.
Дополнительное описание: Preface.- 1.Chemistry of bulk sweeteners.- 2.Physico-chemical properties of sweeteners in confections.- 3.Water.- 4.Fats, oils and emulsifiers.- 5.Starch, proteins and gums.- 6.Other ingredients.- 7. Compressed tablets and lozenges.- 8.Hard candy.- 9.Fo

Confectionery Science and Technology, Richard W. Hartel; Joachim H. von Elbe; Randy Hofb