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INSTRUMENTAL TEXTURE STUDIES ON CHOCOLATE III. PROCESSING CONDITIONED FACTORS INFLUENCING THE TEXTURE
Author(s) -
TSCHEUSCHNER H.D.,
MARKOV E.
Publication year - 1986
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1986.tb00560.x
Subject(s) - texture (cosmology) , food science , materials science , mathematics , artificial intelligence , computer science , chemistry , image (mathematics)
The texture characteristics of chocolate are greatly influenced by processing conditions. By means of instrumental texture studies the effect of variations in the conching process parameters, of precrystallization and after‐crystallization during storage is illustrated. In order to compare the results, the exact precrystallization of the chocolate masses before moulding is of special importance.