Confectionery Science and Technology
| Author | : | |
| Rating | : | 4.46 (986 Votes) |
| Asin | : | 3319617400 |
| Format Type | : | paperback |
| Number of Pages | : | 566 Pages |
| Publish Date | : | 2015-05-27 |
| Language | : | English |
DESCRIPTION:
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.. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. 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
In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. 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.. From the Back Cover This book examines both the primary ingredients and the processing technology for making candies. 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 process
von Elbe, is Professor and Chairman Emeritus with the Department of Food Science at the University of Wisconsin. Richard W. He has been an instructor at various confectionery courses including UW Resident Course in Confectionery Technology (candy school) and Retail Confectioners International (RCI). Joachim H. He teaches courses in Foo