Confectionery Science and Technology

• 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: Food-Biotechnology.; Food Science.

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...

Πίνακας περιεχομένων:

• 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.