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The Resource The science of chocolate, Stephen T. Beckett

The science of chocolate, Stephen T. Beckett

Label
The science of chocolate
Title
The science of chocolate
Statement of responsibility
Stephen T. Beckett
Creator
Contributor
Subject
Language
eng
Cataloging source
UKM
http://library.link/vocab/creatorName
Beckett, S. T
Dewey number
664.5
Illustrations
illustrations
Index
index present
LC call number
TP640
LC item number
.B43 2008
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
Royal Society of Chemistry (Great Britain)
http://library.link/vocab/subjectName
  • Chocolate processing
  • Chocolate
  • Cocoa
Label
The science of chocolate, Stephen T. Beckett
Instantiates
Publication
Note
First ed. published: 2000
Bibliography note
Includes bibliographical references and index
Contents
1. History of chocolate -- Chocolate as a drink -- Eating chocolate -- Chocolate crumb -- White chocolate -- Chocolate marketing in the UK -- Chocolate is good for you -- References -- 2. Chocolate ingredients -- Cocoa beans -- Cocoa trees -- Commercial cocoa-producing countries -- Cocoa pods -- Fermentation -- Fermentation procedure -- Microbial and chemical changes -- Drying -- Storage and transport -- Sugar and sugar substitutes -- Sugar and its production -- Crystalline and amorphous sugar -- Lactose -- Glucose and fructose -- Sugar alcohols -- Polydextrose -- Milk and other dairy components -- Milk fat -- Milk proteins -- Milk powders -- Whey and lactose powders -- Chocolate crumb -- References -- Additional reading -- 3. Cocoa bean processing -- Beam cleaning -- Roasting and winnowing -- Problem of bean size variation -- Winnowing -- Bean roasting -- Nib and liquor roasting -- Roasters -- Chemical changes during roasting -- Maillard reaction -- Grinding cocoa nib -- Cocoa mills -- Impact mills -- Disc mills -- Ball mills -- Cocoa butter and cocoa powder production -- Alkalising (dutching) -- Cocoa butter -- Cocoa powder -- References -- 4. Liquid chocolate making -- Chocolate milling -- Separate ingredient grinding mills -- Combined milling -- Chocolate conching -- Chemical changes -- Physical changes -- Viscosity reduction -- Conching machines -- Long conche -- Rotary conches -- Continuous low volume machines -- Three stages of conching -- References -- 5. Controlling the flow properties of liquid chocolate -- Viscosity -- Particle size -- Particle size distribution data -- Effect of particle size on viscosity -- Effect of fat additions on viscosity -- Moisture and chocolate flow -- Emulsifiers and chocolate viscosity -- Lecithin -- Polyglycerol polyricinoleate -- Other emulsifiers -- Degree of mixing -- References -- 6. Crystallising the fat in chocolate -- Structure of cocoa butter -- Different crystalline forms -- Pre-crystallisation or tempering -- Mixing different fats (fat eutectics ) -- Chocolate fat bloom -- Some types of non-cocoa vegetable fat -- Cocoa butter equivalents -- Enzyme interesterification -- Lauric fat cocoa butter replacers -- Non-lauric fat cocoa -- Butter replacers -- Low calorie fats -- 7. Manufacturing chocolate products -- Tempering -- Liquid chocolate storage -- Tempering machines -- Hand tempering -- Temper measurement -- Moulding -- Solid tablets -- Chocolate shells -- Enrobers -- Maintaining tempered chocolate -- Solidifying the chocolate -- Coolers -- Panning -- Chocolate coating -- Sugar panning -- References -- 8. Analytical techniques -- Particle size measurement -- Moisture determination -- Fat content measurement -- Viscosity determination -- Simple factory techniques -- Standard method -- Flavour -- Texture monitoring -- Crystallisation amount and type -- Nuclear magnetic resonance -- Differential scanning calorimetry -- References -- 9. Different chocolate products -- Special recipes -- Ice-cream coatings -- Shape-retaining chocolate -- Modifying the fat phase -- Transparent coatings -- Water -- Building a framework of solid particles -- Air bubbles in chocolate -- Factors affecting bubble size -- Water evaporation bubbles -- Cream eggs and other filled chocolate shapes -- Multiple chocolates and centres -- 10. Legislation, shelf life and packaging -- Legislation -- Shelf life -- Packaging -- Foil and paper wrap -- Flow wrap -- Biopolymers -- Robotic packing -- References -- 11. Nutrition and health -- Nutrition -- Fats -- Carbohydrates -- Proteins -- Obesity -- Tooth decay -- Anti-caries factor in cocoa -- Tooth-friendly milk proteins -- Oxalic acid -- Oral acid -- Oral clearance -- Other alleged negative reactions -- Migraine and headaches -- Acne -- Allergies -- Positive health effects -- Psychoactive compounds -- References -- 12. Experiments with chocolate and chocolate products -- Amorphous and crystalline sugar -- Particle separation -- Fat migration -- Cocoa butter separation -- Chocolate viscosity -- Particle size of chocolate -- Effect of lecithin -- Changing the continuous phase -- Chocolate temper -- Hardness measurement -- Chocolate composition and product weight control -- Distributions and probabilities -- Chromatography of colours -- Effectiveness of different packaging materials -- Viscosity and flavour -- Heat-resistance testing -- Coefficient of expansion -- Maillard reaction -- Glossary -- Subject index
Dimensions
24 cm.
Edition
2nd ed.
Extent
xii, 240 p.
Isbn
9780854049707
Isbn Type
(hbk.)
Lccn
2008399672
Other physical details
ill. (some col.)
System control number
  • ocn180473557
  • (OCoLC)180473557
Label
The science of chocolate, Stephen T. Beckett
Publication
Note
First ed. published: 2000
Bibliography note
Includes bibliographical references and index
Contents
1. History of chocolate -- Chocolate as a drink -- Eating chocolate -- Chocolate crumb -- White chocolate -- Chocolate marketing in the UK -- Chocolate is good for you -- References -- 2. Chocolate ingredients -- Cocoa beans -- Cocoa trees -- Commercial cocoa-producing countries -- Cocoa pods -- Fermentation -- Fermentation procedure -- Microbial and chemical changes -- Drying -- Storage and transport -- Sugar and sugar substitutes -- Sugar and its production -- Crystalline and amorphous sugar -- Lactose -- Glucose and fructose -- Sugar alcohols -- Polydextrose -- Milk and other dairy components -- Milk fat -- Milk proteins -- Milk powders -- Whey and lactose powders -- Chocolate crumb -- References -- Additional reading -- 3. Cocoa bean processing -- Beam cleaning -- Roasting and winnowing -- Problem of bean size variation -- Winnowing -- Bean roasting -- Nib and liquor roasting -- Roasters -- Chemical changes during roasting -- Maillard reaction -- Grinding cocoa nib -- Cocoa mills -- Impact mills -- Disc mills -- Ball mills -- Cocoa butter and cocoa powder production -- Alkalising (dutching) -- Cocoa butter -- Cocoa powder -- References -- 4. Liquid chocolate making -- Chocolate milling -- Separate ingredient grinding mills -- Combined milling -- Chocolate conching -- Chemical changes -- Physical changes -- Viscosity reduction -- Conching machines -- Long conche -- Rotary conches -- Continuous low volume machines -- Three stages of conching -- References -- 5. Controlling the flow properties of liquid chocolate -- Viscosity -- Particle size -- Particle size distribution data -- Effect of particle size on viscosity -- Effect of fat additions on viscosity -- Moisture and chocolate flow -- Emulsifiers and chocolate viscosity -- Lecithin -- Polyglycerol polyricinoleate -- Other emulsifiers -- Degree of mixing -- References -- 6. Crystallising the fat in chocolate -- Structure of cocoa butter -- Different crystalline forms -- Pre-crystallisation or tempering -- Mixing different fats (fat eutectics ) -- Chocolate fat bloom -- Some types of non-cocoa vegetable fat -- Cocoa butter equivalents -- Enzyme interesterification -- Lauric fat cocoa butter replacers -- Non-lauric fat cocoa -- Butter replacers -- Low calorie fats -- 7. Manufacturing chocolate products -- Tempering -- Liquid chocolate storage -- Tempering machines -- Hand tempering -- Temper measurement -- Moulding -- Solid tablets -- Chocolate shells -- Enrobers -- Maintaining tempered chocolate -- Solidifying the chocolate -- Coolers -- Panning -- Chocolate coating -- Sugar panning -- References -- 8. Analytical techniques -- Particle size measurement -- Moisture determination -- Fat content measurement -- Viscosity determination -- Simple factory techniques -- Standard method -- Flavour -- Texture monitoring -- Crystallisation amount and type -- Nuclear magnetic resonance -- Differential scanning calorimetry -- References -- 9. Different chocolate products -- Special recipes -- Ice-cream coatings -- Shape-retaining chocolate -- Modifying the fat phase -- Transparent coatings -- Water -- Building a framework of solid particles -- Air bubbles in chocolate -- Factors affecting bubble size -- Water evaporation bubbles -- Cream eggs and other filled chocolate shapes -- Multiple chocolates and centres -- 10. Legislation, shelf life and packaging -- Legislation -- Shelf life -- Packaging -- Foil and paper wrap -- Flow wrap -- Biopolymers -- Robotic packing -- References -- 11. Nutrition and health -- Nutrition -- Fats -- Carbohydrates -- Proteins -- Obesity -- Tooth decay -- Anti-caries factor in cocoa -- Tooth-friendly milk proteins -- Oxalic acid -- Oral acid -- Oral clearance -- Other alleged negative reactions -- Migraine and headaches -- Acne -- Allergies -- Positive health effects -- Psychoactive compounds -- References -- 12. Experiments with chocolate and chocolate products -- Amorphous and crystalline sugar -- Particle separation -- Fat migration -- Cocoa butter separation -- Chocolate viscosity -- Particle size of chocolate -- Effect of lecithin -- Changing the continuous phase -- Chocolate temper -- Hardness measurement -- Chocolate composition and product weight control -- Distributions and probabilities -- Chromatography of colours -- Effectiveness of different packaging materials -- Viscosity and flavour -- Heat-resistance testing -- Coefficient of expansion -- Maillard reaction -- Glossary -- Subject index
Dimensions
24 cm.
Edition
2nd ed.
Extent
xii, 240 p.
Isbn
9780854049707
Isbn Type
(hbk.)
Lccn
2008399672
Other physical details
ill. (some col.)
System control number
  • ocn180473557
  • (OCoLC)180473557

Library Locations

    • Vancouver Public Library - Central Branch Borrow it
      350 West Georgia Street, Vancouver, BC, V6B 6B1, CA
      49.280188 -123.114755
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