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The Science of Chocolate 2nd Edition by Stephen Beckett 178262595X 9781782625957

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The Science of Chocolate 2° Edition Stephen T. Beckett Digital Instant Download

Author(s): Stephen T. Beckett
ISBN(s): 9780854049707, 0854049703
Edition: 2°
File Details: PDF, 15.33 MB
Year: 2008
Language: english
SKU: EB-2107204 Category: Tag:

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ISBN 10: 178262595X
ISBN 13: 9781782625957
Author: Stephen T Beckett

The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition – why chocolate is good for you – how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to de

The Science of Chocolate 2nd Table of contents:

Chapter 1: The History of Chocolate

1.1 Chocolate as a Drink
1.2 Eating Chocolate

  • 1.2.1 Chocolate Crumb
  • 1.2.2 White Chocolate
    1.3 Chocolate Marketing in the UK
    1.4 Chocolate is Good for You
    References

Chapter 2: Chocolate Ingredients

2.1 Cocoa Beans

  • 2.1.1 Cocoa Trees
  • 2.1.2 Commercial Cocoa-Producing Countries
  • 2.1.3 Cocoa Pods
  • 2.1.4 Fermentation
    • 2.1.4.1 Fermentation Procedure
    • 2.1.4.2 Microbial and Chemical Changes
  • 2.1.5 Drying
  • 2.1.6 Storage and Transport
    2.2 Sugar and Sugar Substitutes
  • 2.2.1 Sugar and its Production
  • 2.2.2 Crystalline and Amorphous Sugar
  • 2.2.3 Lactose
  • 2.2.4 Glucose and Fructose
  • 2.2.5 Sugar Alcohols
  • 2.2.6 Polydextrose
    2.3 Milk and Other Dairy Components
  • 2.3.1 Milk Fat
  • 2.3.2 Milk Proteins
  • 2.3.3 Milk Powders
  • 2.3.4 Whey and Lactose Powders
    2.4 Chocolate Crumb
    References
    Additional Reading

Chapter 3: Cocoa Bean Processing

3.1 Bean Cleaning
3.2 Roasting and Winnowing

  • 3.2.1 The Problem of Bean Size Variation
  • 3.2.2 Winnowing
  • 3.2.3 Bean Roasting
  • 3.2.4 Nib and Liquor Roasting
  • 3.2.5 Roasters
  • 3.2.6 Chemical Changes during Roasting
  • 3.2.7 Maillard Reaction
    3.3 Grinding Cocoa Nib
  • 3.3.1 Cocoa Mills
    • 3.3.1.1 Impact Mills
    • 3.3.1.2 Disc Mills
    • 3.3.1.3 Ball Mills
      3.4 Cocoa Butter and Cocoa Powder Production
  • 3.4.1 Alkalising (Dutching)
  • 3.4.2 Cocoa Butter
  • 3.4.3 Cocoa Powder
    References

Chapter 4: Liquid Chocolate Making

4.1 Chocolate Milling

  • 4.1.1 Separate Ingredient Grinding Mills
  • 4.1.2 Combined Milling
    4.2 Chocolate Conching
  • 4.2.1 Chemical Changes
  • 4.2.2 Physical Changes
  • 4.2.3 Viscosity Reduction
  • 4.2.4 Conching Machines
    • 4.2.4.1 The Long Conche
    • 4.2.4.2 Rotary Conches
    • 4.2.4.3 Continuous Low Volume Machines
  • 4.2.5 The Three Stages of Conching
    References

Chapter 5: Controlling the Flow Properties of Liquid Chocolate

5.1 Viscosity
5.2 Particle Size

  • 5.2.1 Particle Size Distribution Data
  • 5.2.2 Effect of Particle Size on Viscosity
    5.3 Effect of Fat Additions on Viscosity
    5.4 Moisture and Chocolate Flow
    5.5 Emulsifiers and Chocolate Viscosity
  • 5.5.1 Lecithin
  • 5.5.2 Polyglycerol Polyricinoleate
  • 5.5.3 Other Emulsifiers
    5.6 Degree of Mixing
    References

Chapter 6: Crystallising the Fat in Chocolate

6.1 Structure of Cocoa Butter
6.2 Different Crystalline Forms
6.3 Pre-Crystallisation or Tempering
6.4 Mixing Different Fats (Fat Eutectics)
6.5 Chocolate Fat Bloom
6.6 Some Types of Non-Cocoa Vegetable Fat

  • 6.6.1 Cocoa Butter Equivalents
  • 6.6.2 Enzyme Interesterification
  • 6.6.3 Lauric Fat Cocoa Butter Replacers
  • 6.6.4 Non-Lauric Fat Cocoa Butter Replacers
  • 6.6.5 Low-Calorie Fats
    References

Chapter 7: Manufacturing Chocolate Products

7.1 Tempering

  • 7.1.1 Liquid Chocolate Storage
  • 7.1.2 Tempering Machines
  • 7.1.3 Hand Tempering
  • 7.1.4 Temper Measurement
    7.2 Moulding
  • 7.2.1 Solid Tablets
  • 7.2.2 Chocolate Shells
    7.3 Enrobers
  • 7.3.1 Maintaining Tempered Chocolate
    7.4 Solidifying the Chocolate
  • 7.4.1 Coolers
    7.5 Panning
  • 7.5.1 Chocolate Coating
  • 7.5.2 Sugar Panning
    References

Chapter 8: Analytical Techniques

8.1 Particle Size Measurement
8.2 Moisture Determination
8.3 Fat Content Measurement
8.4 Viscosity Determination

  • 8.4.1 Simple Factory Techniques
  • 8.4.2 The Standard Method
    8.5 Flavour
    8.6 Texture Monitoring
    8.7 Crystallisation Amount and Type
  • 8.7.1 Nuclear Magnetic Resonance
  • 8.7.2 Differential Scanning Calorimetry
    References

Chapter 9: Different Chocolate Products

9.1 Special Recipes

  • 9.1.1 Ice-Cream Coatings
    9.2 Shape-Retaining Chocolate
  • 9.2.1 Modifying the Fat Phase
  • 9.2.2 Transparent Coatings
  • 9.2.3 Water
  • 9.2.4 Building a Framework of Solid Particles
    9.3 Air Bubbles in Chocolate
  • 9.3.1 Factors Affecting Bubble Size
  • 9.3.2 Water Evaporation Bubbles
    9.4 Cream Eggs and Other Filled Shapes
    9.5 Multiple Chocolates and Centres

Chapter 10: Legislation, Shelf Life, and Packaging

10.1 Legislation
10.2 Shelf Life
10.3 Packaging

  • 10.3.1 Foil and Paper Wrap
  • 10.3.2 Flow Wrap
  • 10.3.3 Biopolymers
  • 10.3.4 Robotic Packing
    References

Chapter 11: Nutrition and Health

11.1 Nutrition

  • 11.1.1 Fats
  • 11.1.2 Carbohydrates
  • 11.1.3 Proteins
    11.2 Obesity
    11.3 Tooth Decay
  • 11.3.1 Anti-Caries Factor in Cocoa
  • 11.3.2 Tooth-Friendly Milk Proteins
  • 11.3.3 Oxalic Acid
  • 11.3.4 Oral Clearance
    11.4 Other Alleged Negative Reactions
  • 11.4.1 Migraine and Headaches
  • 11.4.2 Acne
  • 11.4.3 Allergies
    11.5 Positive Health Effects
    11.6 Psychoactive Compounds
    References

Chapter 12: Experiments with Chocolate and Chocolate Products

Projects:

  1. Amorphous and Crystalline Sugar
  2. Particle Separation
  3. Fat Migration
  4. Cocoa Butter Separation
  5. Chocolate Viscosity
  6. Particle Size of Chocolate
  7. Effect of Lecithin
  8. Changing the Continuous Phase
  9. Chocolate Temper
  10. Hardness Measurement
  11. Chocolate Composition and Product Weight Control
  12. Distributions and Probabilities
  13. Chromatography of Colours
  14. Effectiveness of Different Packaging Materials
  15. Viscosity and Flavour
  16. Heat-Resistance Testing
  17. Coefficient of Expansion
  18. The Maillard Reaction

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