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Titre :	Confectionery science and technology Ajouter au panier
Auteur(s) :	Richard W. Hartel Joachim H. von Elbe Randy Hofberger
Type de document :	Livre
Sujets :	AGAR ; PECTINE ; REGLISSE ; CARAMEL ; MONO DISACCHARIDE ; CARRAGHENATE ; ALGINATE ; SOLUBILITE ; VISCOSITE ; SIROP DE GLUCOSE ; SUCRE INVERTI ; PRODUIT DE CONFISERIE ; GOMME NATURELLE Aliments -- Activité de l'eau ; Aliments -- Couleur ; Aliments -- Saveur et odeur ; Aliments -- Teneur en eau ; Amidon de pomme de terre ; Antioxydants ; Cacao ; Chocolat ; Confiserie ; Corps gras ; Corps gras comestibles ; Cristallisation ; Eau ; Édulcorants ; Emulsifiants ; Fruits ; Gelées (confiserie) ; Noisettes ; Oses ; Polysaccharides ; Protéines ; Sucre ; Glucose ; Miel ; Colorants dans les aliments ; Aromatisants ; Fruits déshydratés
Résumé :	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 p[...] 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.
Editeur(s) :	Cham [Switzerland] : Springer International Publishing AG
Date de publication :	2018
Format :	1 vol. (XXI - 536 p.) / ill. en noir et en coul., couv. ill. en coul. / 26 cm
Note(s) :	Bibliogr. Index. Annexes
Table des matières :	Part I Ingredient Chemistry and Functionality 1 Chemistry of Bulk Sweeteners 1.1 Monosaccharides 1.1.1 Glucose/Dextrose 1.1.2 Fructose 1.1.3 Galactose 1.2 Disaccharides 1.2.1 Sucrose 1.2.2 Maltose 1.2.3 Lactose 1.3 Invert Sugar 1.3.1 Acid Hydrolysis 1.3.2 Enzyme Hydrolysis 1.4 Sugar Reactions 1.4.1 Hydrogen Bonding 1.4.2 Reducing Sugars and Mutarotation 1.4.3 Browning Reactions Part I Ingredient Chemistry and Functionality 1 Chemistry of Bulk Sweeteners 1.1 Monosaccharides 1.1.1 Glucose/Dextrose 1.1.2 Fructose 1.1.3 Galactose 1.2 Disaccharides 1.2.1 Sucrose 1.2.2 Maltose 1.2.3 Lactose 1.3 Invert Sugar 1.3.1 Acid Hydrolysis 1.3.2 Enzyme Hydrolysis 1.4 Sugar Reactions 1.4.1 Hydrogen Bonding 1.4.2 Reducing Sugars and Mutarotation 1.4.3 Browning Reactions 1.5 Glucose (Corn) Syrup 1.5.1 Glucose Syrup Specifications 1.5.2 Production of Glucose Syrups 1.5.3 Composition 1.5.4 Properties 1.6 Polysaccharides 1.6.1 Maltodextrin 1.6.2 Polydextrose 1.6.3 Inulin 1.7 Other Natural Sweeteners 1.7.1 Honey 1.7.2 Maple Syrup 1.7.3 Molasses 1.7.4 Malt Extract 1.8 Alternative Sweeteners 1.8.1 Sugar Alcohols 1.8.2 Monosaccharide Alcohols 1.8.3 Disaccharide Alcohols 1.8.4 Hydrogenated Starch Hydrolysate (HSH) and Maltitol Syrups 1.9 High Intensity Sweeteners 1.9.1 Sucralose 1.9.2 Aspartame 1.9.3 Acesulfame-Potassium 1.9.4 Alitame 1.9.5 Thaumatin or Talin 1.9.6 Neotame 1.9.7 Stevia 1.9.8 Luo Han Guo (Monk Fruit) Concentrates 2 Physico-chemical Properties of Sweeteners in Confections 2.1 Sweetness 2.2 Viscosity 2.3 Heat of Solution 2.4 Specific Optical Rotation 2.5 Refractive Index 2.6 Density/Specific Gravity 2.7 Boiling Point Elevation 2.8 Solubility 2.8.1 Solubility of Sugars 2.8.2 Solubility of Polyols 2.8.3 Solubility in Mixed Confectionery Syrups 2.9 Glass Transition Temperature 2.10 Crystallization Propensity 2.10.1 Generating Supersaturation 2.10.2 Crystallization 2.10.3 Seeding 2.11 State of Sugars in Confections 2.11.1 Crystal or Glass 2.11.2 Cotton Candy 3 Water 3.1 Properties of Water Important in Confections 3.1.1 Water Hardness: Dissolved Minerals 3.1.2 Metals 3.1.3 pH 3.1.4 Microbial Content 3.2 Water Content in Confections 3.2.1 Cook Temperature and Water Content 3.2.2 Measuring Water Content 3.3 Water Activity and Equilibrium Relative Humidity (ERH) 3.3.1 Measurement of Water Activity 3.3.2 Prediction of Water Activity 3.3.3 Water Activity and Microbial Stability 3.4 Moisture Absorption or Desorption Profiles 3.4.1 Measuring Absorption or Desorption Curves 3.4.2 Temperature Effects 3.5 Moisture Migration and Shelf Life 3.5.1 Moisture Migration 3.5.2 Shelf Life 4 Fats, Oils and Emulsifiers 4.1 Introduction 4.2 Chemistry of Fats and Oils 4.2.1 Chemical Structures 4.2.2 Chemical Properties 4.2.3 Lipid Oxidation 4.3 Physical Properties 4.3.1 Polymorphism 4.3.2 Phase Behavior 4.4 Crystallization of Fats 4.4.1 Nucleation 4.4.2 Growth 4.4.3 Polymorphic Transition 4.5 Modification Technologies 4.5.1 Hydrogenation 4.5.2 Fractionation 4.5.3 Interesterification 4.6 Emulsifiers 4.6.1 Use of Emulsifiers in Confections 4.6.2 Emulsifier Types and Characterization 5 Starches, Proteins, Pectin and Gums 5.1 Starch 5.1.1 Description, Size and Chape 5.1.2 Separation of Starches 5.1.3 Property of Starches 5.1.4 Modified Starches 5.2 Proteins 5.2.1 Protein Chemistry 5.2.2 Functional Properties 5.2.3 Proteins Used in Confections 5.3 Pectin 5.3.1 Pectin Chemistry 5.3.2 Testing Pectins 5.4 Gums 5.4.1 Agar: Agar 5.4.2 Alginates 5.4.3 Carrageenan (Irish Moss) 5.4.4 Gum Arabic 5.4.5 Gum Tragacanth 5.4.6 Guar Gum 6 Other Ingredients 6.1 Colors 6.1.1 Regulatory Aspects 6.1.2 Properties of Certified Dyes 6.1.3 Colors Exempt from Certification 6.2 Flavor and Flavoring Materials 6.2.1 Sources of Flavors 6.2.2 Flavor Balance 6.2.3 Flavor Sensation 6.2.4 Flavoring Materials 6.2.5 Storage of Flavoring Materials 6.3 Acids in Candies 6.3.1 Acids Used as Acidulants 6.3.2 Sourness 6.3.3 Buffer Salts 6.4 Antioxidants 6.4.1 Mechanism of Oxidative Rancidity 6.4.2 Action of Antioxidants 6.5 Glazes and Waxes 6.5.1 Glazes or Lacquers 6.5.2 Waxes 6.6 Fruit and Fruit Products 6.6.1 Composition of Fruits 6.6.2 Jams, Preserves and Purèes 6.6.3 Candied and Preserved Fruits 6.6.4 Dried Fruits 6.7 Nuts 6.7.1 Composition 6.7.2 Varieties of Nuts 6.7.3 Summary Part II Sugar-Based Confections 7 Compressed Tablets and Lozenges 7.1 Introduction 7.2 Formulations and Ingredients 7.2.1 Base 7.2.2 Binder 7.2.3 Lubricant 7.2.4 Disintegrant 7.2.5 Acids 7.2.6 Flavors 7.2.7 Colors 7.2.8 Actives 7.3 Processing 7.3.1 Lozenges/Wafers 7.3.2 Tablets 7.4 Product Characteristics 7.4.1 Microstructure 7.4.2 Porosity and Density 7.4.3 Mechanical Properties 7.4.4 Stability 7.5 Problems and Trouble Shooting 7.5.1 Pitting 7.5.2 Capping 7.5.3 Scoring 7.5.4 Variations in Size or Shape 8 Hard Candy 8.1 Introduction 8.2 Formulations and Ingredients 8.2.1 Sweeteners 8.2.2 Flavors 8.2.3 Colors 8.2.4 Organic Acids 8.2.5 Fats 8.2.6 Fruit Juice 8.2.7 Dairy Ingredients 8.3 Processing 8.3.1 Typical Process Steps 8.3.2 Other Hard Candy Technologies 8.3.3 Rework 8.4 Product Characteristics 8.4.1 Chemical Changes 8.4.2 Microstructure 8.4.3 Stability/Shelf Life 8.5 Trouble Shooting 8.5.1 Appearance 8.5.2 Eating Quality 9 Fondants and Creams 9.1 Introduction 9.2 Formulations and Ingredients 9.2.1 Crystalline Sweetener 9.2.2 Doctoring Agent/Crystallization Control Additive 9.2.3 Humectants, Texture and Shelf Life Enhancers 9.2.4 Flavors 9.2.5 Colors 9.2.6 Frappé 9.2.7 Fats 9.2.8 Preservatives 9.2.9 Invertase 9.3 Manufacturing 9.3.1 Fondant 9.3.2 Powdered Fondant 9.3.3 Creams 9.4 Product Characteristics 9.4.1 Microstructure and Product Properties 9.4.2 Invertase 9.4.3 Stability and Shelf Life of Fondants and Creams 9.Potential Problems and Trouble Shooting 9.5.1 Hard Fondant or Cream 9.5.2 Soft Fondant/Cream 9.5.3 Sticky Fondant/Cream 9.5.4 Coarse Fondant/Cream 9.5.5 White Surface Discoloration Appendix A.9.1 Calculation of Crystalline and Liquid Phases of Fondant 10 Caramel, Fudge and Toffee 10.1 Introduction 10.2 Formulations and Ingredients 10.2.1 Sweeteners 10.2.2 Dairy Ingredients 10.2.3 Fats 10.2.4 Emulsifiers 10.2.5 Hydrocolloids 10.2.6 Salts 10.2.7 Added Flavors 10.2.8 Added Colors 10.2.9 Inclusions 10.3 Processing 10.3.1 Mixing and Emulsification 10.3.2 Cooking and Browning 10.3.3 Cooling and Forming 10.4 Product Characteristics 10.4.1 Color and Flavor Generation 10.4.2 Microstructure 10.4.3 Shelf Life 10.5 Troubleshooting 10.5.1 Cold Flow 10.5.2 Stickiness 10.5.3 Hardness 10.5.4 Oil Separation 10.5.5 Sugar Graining 10.5.6 Protein Graining 11 Aerated Confections 11.1 Introduction 11.1.1 Aerated Confections 11.2 Formulations and Ingredients 11.2.1 Air 11.2.2 Sweeteners 11.2.3 Stabilizers 11.2.4 Humectants 11.2.5 Fats 11.2.6 Emulsifiers 11.2.7 Texture Modifiers 11.2.8 Fruit Juice 11.2.9 Organic Acids 11.2.10 Flavors 11.2.11 Colors 11.2.12 Gelation Aids 11.2.13 Active Ingredients 11.2.14 Inclusions 11.3 Processing 11.3.1 Dissolving and Cooking 11.3.2 Stabilizer Addition 11.3.3 Cooling 11.3.4 Aeration 11.3.5 Final Ingredient Addition 11.3.6 Cooling and Forming 11.4 Product Characteristics 11.4.1 Microstructure 11.4.2 Physical Properties 11.4.3 Shelf Life 11.5 Troubleshooting 11.5.1 Improper Density 11.5.2 Product Too Hard or Rubbery 11.5.3Product Too Sticky 11.5.4 Graining During Storage 11.5.5 Mold Growth 11.5.6 Weeping 11.5.7 Shrinkage 11.5.8 Problems in Starch Deposited Marshmallows 11.5.9 Cold Flow 12 Jellies, Gummies and Licorices 12.1 Introduction 12.2 Formulations and Ingredients 12.2.1 Sweeteners 12.2.2 Stabilizers or Hydrocolloids 12.2.3 Organic Acids 12.2.4 Flavors 12.2.5 Colors 12.2.6 Others 12.3 Processing 12.3.1 Gummies and Jellies 12.3.2 Licorice 12.4 Product Characteristics 12.4.1 Microstructure 12.4.2 Flavor Release 12.4.3 Shelf Life 12.5 Troubleshooting 12.5.1 Gummies and Jellies 12.5.2 Flour-Based Candy (Licorice and Fruit Twists) 12.5.3 Problems with the Starch Mogul 13 Sugar and Sugar-Free Panned Confections 13.1 Introduction 13.2 Formulations and Ingredients 13.2.1 Centers 13.2.2 Pre-coat Material 13.2.3 Sugar Shell 13.2.4 Colors 13.2.5 Flavors 13.2.6 Acids 13.2.7 Polish and Glaze 13.3 Processing 13.3.1 Sugar Shell Application 13.3.2 Polishing and Glazing 13.3.3 Special Decorations 13.3.4 Multicomponent Layering 13.4 Product Characteristics 13.4.1 Microstructure of Panned Sugar Shells 13.4.2 Moisture Migration 13.4.3 Shelf Life 13.5 Troubleshooting 13.5.1 Soft-Panned Candies 13.5.2 Hard-Panned Candies 13.5.3 Polishing and Glazing 14 Chewing and Bubble Gum 14.1 Introduction 14.2 Formulations and Ingredients 14.2.1 Gum Base 14.2.2 Sweeteners 14.2.3 Acid 14.2.4 Humectants/Softeners 14.2.5 Flavors 14.2.6 Colors 14.2.7 High-Intensity Sweeteners 14.2.8 Active Ingredients 14.3 Gum Manufacture 14.3.1 Mixing 14.3.2 Forming 14.4 Product Characteristics 14.4.1 Gum Microstructure and Physical Properties 14.4.2 Flavor Release 14.4.3 Shelf Life 14.5 Troubleshooting 14.5.1 Imperfect Shape 14.5.2 Gritty Texture 14.5.3 Gum Too Hard or Too Soft 14.5.4 Cud Too Small or Large 14.5.5 Poor Bubble Blowing Capability 14.5.6 Poor Flavor Release/Retention 14.5.7 Loses Color/Fades 14.5.8 Sweating Gum 14.5.9 Sticky Gum Part III Chocolate and Compound Coatings 15 Chocolate 15.1 Introduction 15.2 Cocoa Bean Production 15.2.1 Fermentation 15.2.2 Drying 15.3 Cocoa Bean Composition and Quality Aspects 15.4 Chocolate Processing 15.4.1 Cleaning and Sorting 15.4.2 Winnowing 15.4.3 Alkalization (Dutching) 15.4.4 Roasting 15.4.5 Nib Grinding 15.4.6 Cocoa Butter and Cocoa Powder Production 15.4.7 Milk Processing for Chocolate 15.4.8 Mixing and Refining of Chocolate Mass 15.4.9 Conching 15.5 Tempering 15.5.1 Tempering Methods 15.5.2 Tempermeters 15.6 Forming 15.6.1 Depositing/Molding 15.6.2 Enrobing 15.6.3 Cold Forming Shell Technology 15.6.4 Extrusion Forming 15.6.5 Aeration 15.6.6 Panning 15.7 Cooling Tunnels 15.8 Chocolate Characteristics 15.8.1 Flavor 15.8.2 Polyphenols and Flavanols in Cocoa and Chocolate 15.8.3 Chocolate Rheology 15.8.4 Melting Profile 15.8.5 Crystallization, Polymorphism and Tempering 15.9 Chocolate Stability and Shelf Life 15.9.1 Sugar Bloom 15.9.2 Bloom on Untempered Chocolate 15.9.3 Bloom on Undertempered Chocolate 15.9.4 Storage Bloom on Tempered Chocolate 15.9.5 Lipid Migration and Fat Bloom 15.9.6 Off Flavors 15.9.7 Oxidative Deterioration 15.10 Rework of Chocolate and Chocolate Confections 15.10.1 Reworking Chocolate 15.10.2 Reworking Chocolate Confections 16 Compound Coatings 16.1 Introduction 16.2 Formulations and Ingredients 16.2.1 Ingredients 16.2.2 Coating Formulations 16.3 Manufacturing 16.4 Applications 16.5 Compound Coating Characteristics 16.5.1 Melting Profile and Fat Modification 16.5.2 Phase Behavior 16.5.3 Viscosity and Flow Properties 16.6 Shelf Life 16.6.1 Sugar Bloom 16.6.2 Storage Bloom 16.6.3 Moisture Uptake 16.6.4 Rancidity 16.6.5 Off-Flavors 17 Chocolate Panning 17.1 Panning Operations 17.1.1 Centers 17.1.2 Chocolates and Coatings 17.1.3 Pre-coating 17.1.4 Chocolate Coating Application 17.2 Pan Types 17.3 Finishing 17.3.1 Polishing Glaze Coat 17.3.2 Glaze Coat 17.3.3 Hard Sugar Shell 17.3.4 Powdered Finishes 17.4 Storage and Handling 17.5 Trouble Shooting 17.5.1 Incomplete Coverage 17.5.2 Poor Coverage 17.5.3 Bumpy/Rough Surface 17.5.4 Chocolate Not Sticking/Peeling 17.5.5 Doubles 17.5.6 Crushed Centers 17.5.7 Bloomed Pieces
Langue(s) :	Anglais
Identifiant :	978-3-319-61740-4
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