Chocolate, cocoa, and confectionery : science and technology
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Bernard W Minifie, Minifie, Ph.D.
- ناشر : New York : Van Nostrand Reinhold, cop
- چاپ و سال / کشور: 1989
- شابک / ISBN : 9780442265212
Description
PREFACE vii Acknowledgments vii PART 1: Cocoa and Chocolate Chapter 1. History and Development 3 Chapter 2. Cocoa Processes 35 Chapter 3. Cocoa Butter and Replacement Fats 85 Chapter 4. Emulsifiers in Chocolate Confectionery Coatings and Cocoa 111 Chapter 5. Chocolate Manufacture 135 Chapter 6. Confectionery Coatings, Chocolate Replacers, Dietetic Compounds 165 Chapter 7. Chocolate Bars and Covered Confectionery 183 PART 2: Confectionery: Ingredients and Processes Chapter 8. Sugars, Glucose Syrups, and Other Sweeteners 229 Chapter 9. Confectionery Fats 271 Chapter 10. Milk and Milk Products 295 Chapter 11. Egg Albumen and Other Aerating Agents 315 Chapter 12. Gelatinizing Agents, Gums, Glazes, Waxes 329 Chapter 13. Starches, Soya Flour, Soya Protein 357 Chapter 14. Fruits, Preserved Fruits, Jam, Dried Fruit 369 Chapter 15. Nuts 385 Chapter 16. Chemical and Allied Substances Used in the Confectionery Industry 409 Chapter 17. Colors for Use in Confectionery 439 Chapter 18. Flavor and Flavoring Materials 453 Chapter 19. Confectionery Processes and Formulations 499 PART 3: General Technology Chapter 20. Science and Technology of Chocolate and Confectionery 639 Chapter 21. Pest Control 675 Chapter 22. Packaging in the Confectionery Industry 709 v
PREFACE vii Acknowledgments vii PART 1: Cocoa and Chocolate Chapter 1. History and Development 3 Chapter 2. Cocoa Processes 35 Chapter 3. Cocoa Butter and Replacement Fats 85 Chapter 4. Emulsifiers in Chocolate Confectionery Coatings and Cocoa 111 Chapter 5. Chocolate Manufacture 135 Chapter 6. Confectionery Coatings, Chocolate Replacers, Dietetic Compounds 165 Chapter 7. Chocolate Bars and Covered Confectionery 183 PART 2: Confectionery: Ingredients and Processes Chapter 8. Sugars, Glucose Syrups, and Other Sweeteners 229 Chapter 9. Confectionery Fats 271 Chapter 10. Milk and Milk Products 295 Chapter 11. Egg Albumen and Other Aerating Agents 315 Chapter 12. Gelatinizing Agents, Gums, Glazes, Waxes 329 Chapter 13. Starches, Soya Flour, Soya Protein 357 Chapter 14. Fruits, Preserved Fruits, Jam, Dried Fruit 369 Chapter 15. Nuts 385 Chapter 16. Chemical and Allied Substances Used in the Confectionery Industry 409 Chapter 17. Colors for Use in Confectionery 439 Chapter 18. Flavor and Flavoring Materials 453 Chapter 19. Confectionery Processes and Formulations 499 PART 3: General Technology Chapter 20. Science and Technology of Chocolate and Confectionery 639 Chapter 21. Pest Control 675 Chapter 22. Packaging in the Confectionery Industry 709 v
