Chocolate Science and Technology

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Название: Chocolate Science and Technology
Автор: Emmanuel Ohene Afoakwa
Издательство: Wiley-Blackwell
Год: 2010
ISBN: 978-1405199063
Формат: pdf
Страниц: 311
Размер: 8 Mb
Язык: English / Английский

This book provides an overview of the science and technology of chocolate manufacture
from cocoa production, through the manufacturing processes, to the sensory, nutrition
and health aspects of chocolate consumption.
It covers cocoa cultivation and production with special attention paid to cocoa bean composition,
genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes,
and the biochemical basis of these operations.

The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations
of the various stages of chocolate manufacturing including mixing, refining, conching
and tempering. Other topics covered include the chemistry of flavour formation
and development during cocoa processing and chocolate manufacture.
The nutritional and health benefits of cocoa and chocolate consumption are also addressed.

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