The science of chocolate
Author(s)
Bibliographic Information
The science of chocolate
RSC Publishing, c2008
2nd ed
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Note
Includes bibliographical references and index
Description and Table of Contents
Description
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 demonstrate the physical, chemical and mathematical principles involved.
Table of Contents
- Chapter 1: The History of Chocolate
- Chapter 2: Chocolate Ingredients
- Chapter 3: Cocoa Bean Processing
- Chapter 4: Liquid Chocolate Making
- Chapter 5: Controlling the Flow Properties of Liquid Chocolate
- Chapter 6: Crystallising the Fat in Chocolate
- Chapter 7: Manufacturing Chocolate Products
- Chapter 8: Analytical Techniques
- Chapter 9: Different Chocolate Products
- Chapter 10: Legislation, Shelf Life and Packaging
- Chapter 11: Nutrition and Health
- Chapter 12: Experiments with Chocolate and Chocolate Products
by "Nielsen BookData"
