The History of Chocolate Chocolate as a Drink p. 1 Eating Chocolate p. 3 Chocolate Crumb p. 7 White Chocolate p. 8 Chocolate Marketing in the UK p.

Transcription

1 The History of Chocolate Chocolate as a Drink p. 1 Eating Chocolate p. 3 Chocolate Crumb p. 7 White Chocolate p. 8 Chocolate Marketing in the UK p. 9 Chocolate is Good for You p. 9 References p. 10 Chocolate Ingredients Cocoa Beans p. 11 Cocoa Trees p. 11 Commercial Cocoa-Producing Countries p. 12 Cocoa Pods p. 14 Fermentation p. 15 Fermentation Procedure p. 15 Microbial and Chemical Changes p. 18 Drying p. 20 Storage and Transport p. 22 Sugar and Sugar Substitutes p. 23 Sugar and its Production p. 23 Crystalline and Amorphous Sugar p. 24 Lactose p. 26 Glucose and Fructose p. 28 Sugar Alcohols p. 28 Polydextrose p. 29 Milk and Other Dairy Components p. 30 Milk Fat p. 31 Milk Proteins p. 32 Milk Powders p. 33 Whey and Lactose Powders p. 36 Chocolate Crumb p. 36 References p. 37 Additional Reading p. 38 Cocoa Bean Processing Bean Cleaning p. 39 Roasting and Winnowing p. 40 The Problem of Bean Size Variation p. 40 Winnowing p. 43 Bean Roasting p. 44 Nib and Liquor Roasting p. 44 Roasters p. 45

2 Chemical Changes during Roasting p. 46 Maillard Reaction p. 47 Grinding Cocoa Nib p. 49 Cocoa Mills p. 51 Impact Mills p. 52 Disc Mills p. 52 Ball Mills p. 53 Cocoa Butter and Cocoa Powder Production p. 54 Alkalising (Dutching) p. 54 Cocoa Butter p. 55 Cocoa Powder p. 57 References p. 57 Liquid Chocolate Making Chocolate Milling p. 61 Separate Ingredient Grinding Mills p. 62 Combined Milling p. 64 Chocolate Conching p. 68 Chemical Changes p. 69 Physical Changes p. 70 Viscosity Reduction p. 71 Conching Machines p. 73 The Long Conche p. 73 Rotary Conches p. 74 Continuous Low Volume Machines p. 76 The Three Stages of Conching p. 78 References p. 79 Controlling the Flow Properties of Liquid Chocolate Viscosity p. 81 Particle Size p. 84 Particle Size Distribution Data p. 84 Effect of Particle Size on Viscosity p. 86 Effect of Fat Additions on Viscosity p. 90 Moisture and Chocolate Flow p. 92 Emulsifiers and Chocolate Viscosity p. 93 Lecithin p. 94 Polyglycerol Polyricinoleate p. 98 Other Emulsifiers p. 99 Degree of Mixing p. 99 References p. 101 Crystallising the Fat in Chocolate Structure of Cocoa Butter p. 104

3 Different Crystalline Forms p. 107 Pre-Crystallisation or Tempering p. 110 Mixing Different Fats (Fat Eutectics) p. 112 Chocolate Fat Bloom p. 116 Some Types of Non-Cocoa Vegetable Fat p. 118 Cocoa Butter Equivalents p. 119 Enzyme Interesterification p. 120 Lauric Fat Cocoa Butter Replacers p. 121 Non-Lauric Fat Cocoa Butter Replacers p. 122 Low Calorie Fats p. 124 References p. 124 Manufacturing Chocolate Products Tempering p. 125 Liquid Chocolate Storage p. 125 Tempering Machines p. 126 Hand Tempering p. 128 Temper Measurement p. 128 Moulding p. 132 Solid Tablets p. 132 Chocolate Shells p. 135 Enrobers p. 139 Maintaining Tempered Chocolate p. 142 Solidifying the Chocolate p. 143 Coolers p. 145 Panning p. 146 Chocolate Coating p. 147 Sugar Panning p. 150 References p. 152 Analytical Techniques Particle Size Measurement p. 153 Moisture Determination p. 156 Fat Content Measurement p. 158 Viscosity Determination p. 159 Simple Factory Techniques p. 159 The Standard Method p. 161 Flavour p. 163 Texture Monitoring p. 165 Crystallisation Amount and Type p. 167 Nuclear Magnetic Resonance p. 167 Differential Scanning Calorimetry p. 169 References p. 170

4 Different Chocolate Products Special Recipes p. 171 Ice-cream coatings p. 172 Shape-Retaining Chocolate p. 173 Modifying the Fat Phase p. 173 Transparent Coatings p. 174 Water p. 174 Building a Framework of Solid Particles p. 175 Air Bubbles in Chocolate p. 176 Factors Affecting Bubble Size p. 178 Water Evaporation Bubbles p. 179 Cream Eggs and Other Filled Chocolate Shapes p. 180 Multiple Chocolates and Centres p. 183 Legislation, Shelf Life and Packaging Legislation p. 184 Shelf Life p. 186 Packaging p. 187 Foil and Paper Wrap p. 189 Flow Wrap p. 190 Biopolymers p. 193 Robotic Packing p. 194 References p. 195 Nutrition and Health Nutrition p. 196 Fats p. 197 Carbohydrates p. 198 Proteins p. 199 Obesity p. 200 Tooth Decay p. 201 Anti-Caries Factor in Cocoa p. 202 Tooth-Friendly Milk Proteins p. 202 Oxalic Acid p. 203 Oral Clearance p. 203 Other Alleged Negative Reactions p. 203 Migraine and Headaches p. 203 Acne p. 203 Allergies p. 204 Positive Health Effects p. 204 Psychoactive Compounds p. 206 References p. 208 Experiments with Chocolate and Chocolate Products

5 Amorphous and Crystalline Sugar p. 209 Particle Separation p. 210 Fat Migration p. 212 Cocoa Butter Separation p. 213 Chocolate Viscosity p. 214 Particle Size of Chocolate p. 216 Effect of Lecithin p. 217 Changing the Continuous Phase p. 218 Chocolate Temper p. 219 Hardness Measurement p. 220 Chocolate Composition and Product Weight Control p. 222 Distributions and Probabilities p. 223 Chromatography of Colours p. 223 Effectiveness of Different Packaging Materials p. 225 Viscosity and Flavour p. 227 Heat-Resistance Testing p. 228 Coefficient of Expansion p. 229 The Maillard Reaction p. 231 Glossary p. 232 Subject Index p. 234 Table of Contents provided by Blackwell's Book Services and R.R. Bowker. Used with permission.