Chocolate Science and Technology

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Название: Chocolate Science and Technology

Автор: Emmanuel Ohene Afoakwa

Издательство: Wiley-Blackwell

Год: 2010

ISBN: 978-1405199063

Формат: pdf

Страниц: 311

Размер: 8 Mb

Язык: English / Английский

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.

The nutritional and health benefits of cocoa and chocolate consumption are also addressed.

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