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Confectionery science and technology

Hartel, Richard W.

Confectionery science and technology

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Confectionery science and technologyby Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger.
作者:	Hartel, Richard W.
其他作者:	von Elbe, Joachim H.
出版者:	Cham :Springer International Publishing :2018.
面頁冊數:	xxi, 536 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	ConfectioneryAnalysis.
電子資源:	http://dx.doi.org/10.1007/978-3-319-61742-8
ISBN:	9783319617428$q(electronic bk.)

Confectionery science and technology
Hartel, Richard W.

Confectionery science and technology[electronic resource] /by Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger. - Cham :Springer International Publishing :2018. - xxi, 536 p. :ill., digital ;24 cm.

Preface -- 1.Chemistry of bulk sweeteners -- 2.Physico-chemical properties of sweeteners in confections -- 3.Water -- 4.Fats, oils and emulsifiers -- 5.Starch, proteins and gums -- 6.Other ingredients -- 7. Compressed tablets and lozenges -- 8.Hard candy -- 9.Fondants and creams -- 10.Caramels, fudge, toffee -- 11.Marshmallow, nougat and chews -- 12.Jelly and gummy candies -- 13. Sugar and sugar-free panned confections -- 14.Chewing and bubble gum -- 15.Chocolate -- 16.Compound coatings -- 17.Chocolate panning -- 18.Glossary -- Index.

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.

ISBN: 9783319617428$q(electronic bk.)

Standard No.: 10.1007/978-3-319-61742-8doiSubjects--Topical Terms:

800990
Confectionery
--Analysis.

LC Class. No.: TX783 / .H37 2018

Dewey Class. No.: 664.15

Confectionery science and technology
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520 $a 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.
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