Confectionery Science and Technology

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 pr...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριοι συγγραφείς: Hartel, Richard W. (Συγγραφέας, http://id.loc.gov/vocabulary/relators/aut), von Elbe, Joachim H. (http://id.loc.gov/vocabulary/relators/aut), Hofberger, Randy (http://id.loc.gov/vocabulary/relators/aut)
Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
Γλώσσα:English
Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2018.
Έκδοση:1st ed. 2018.
Θέματα:
Διαθέσιμο Online:Full Text via HEAL-Link
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100 1 |a Hartel, Richard W.  |e author.  |4 aut  |4 http://id.loc.gov/vocabulary/relators/aut 
245 1 0 |a Confectionery Science and Technology  |h [electronic resource] /  |c by Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger. 
250 |a 1st ed. 2018. 
264 1 |a Cham :  |b Springer International Publishing :  |b Imprint: Springer,  |c 2018. 
300 |a XXI, 536 p. 228 illus., 59 illus. in color.  |b online resource. 
336 |a text  |b txt  |2 rdacontent 
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347 |a text file  |b PDF  |2 rda 
505 0 |a 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.Fondants and creams -- 10.Caramels, fudge, toffee -- 11.Marshmallow, nougat and chews -- 12.Jelly and gummy candies -- 13. Sugar and sugar-free panned confections -- 14.Chewing and bubble gum -- 15.Chocolate -- 16.Compound coatings -- 17.Chocolate panning -- 18.Glossary -- Index. 
520 |a 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. 
650 0 |a Food-Biotechnology. 
650 1 4 |a Food Science.  |0 http://scigraph.springernature.com/things/product-market-codes/C15001 
700 1 |a von Elbe, Joachim H.  |e author.  |4 aut  |4 http://id.loc.gov/vocabulary/relators/aut 
700 1 |a Hofberger, Randy.  |e author.  |4 aut  |4 http://id.loc.gov/vocabulary/relators/aut 
710 2 |a SpringerLink (Online service) 
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776 0 8 |i Printed edition:  |z 9783319617404 
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950 |a Chemistry and Materials Science (Springer-11644)