The Science of Chocolate

by Beckett, Stephen T.

• ISBN13: 9780854049707
• ISBN10: 0854049703
• Edition: 2nd
• Format: Hardcover
• Copyright: 2008-04-01
• Publisher: Royal Society of Chemistry

Summary

The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved.

Table of Contents

The History of Chocolate
Chocolate as a Drink	p. 1
Eating Chocolate	p. 3
Chocolate Crumb	p. 7
White Chocolate	p. 8
Chocolate Marketing in the UK	p. 9
Chocolate is Good for You	p. 9
References	p. 10
Chocolate Ingredients
Cocoa Beans	p. 11
Cocoa Trees	p. 11
Commercial Cocoa-Producing Countries	p. 12
Cocoa Pods	p. 14
Fermentation	p. 15
Fermentation Procedure	p. 15
Microbial and Chemical Changes	p. 18
Drying	p. 20
Storage and Transport	p. 22
Sugar and Sugar Substitutes	p. 23
Sugar and its Production	p. 23
Crystalline and Amorphous Sugar	p. 24
Lactose	p. 26
Glucose and Fructose	p. 28
Sugar Alcohols	p. 28
Polydextrose	p. 29
Milk and Other Dairy Components	p. 30
Milk Fat	p. 31
Milk Proteins	p. 32
Milk Powders	p. 33
Whey and Lactose Powders	p. 36
Chocolate Crumb	p. 36
References	p. 37
Additional Reading	p. 38
Cocoa Bean Processing
Bean Cleaning	p. 39
Roasting and Winnowing	p. 40
The Problem of Bean Size Variation	p. 40
Winnowing	p. 43
Bean Roasting	p. 44
Nib and Liquor Roasting	p. 44
Roasters	p. 45
Chemical Changes during Roasting	p. 46
Maillard Reaction	p. 47
Grinding Cocoa Nib	p. 49
Cocoa Mills	p. 51
Impact Mills	p. 52
Disc Mills	p. 52
Ball Mills	p. 53
Cocoa Butter and Cocoa Powder Production	p. 54
Alkalising (Dutching)	p. 54
Cocoa Butter	p. 55
Cocoa Powder	p. 57
References	p. 57
Liquid Chocolate Making
Chocolate Milling	p. 61
Separate Ingredient Grinding Mills	p. 62
Combined Milling	p. 64
Chocolate Conching	p. 68
Chemical Changes	p. 69
Physical Changes	p. 70
Viscosity Reduction	p. 71
Conching Machines	p. 73
The Long Conche	p. 73
Rotary Conches	p. 74
Continuous Low Volume Machines	p. 76
The Three Stages of Conching	p. 78
References	p. 79
Controlling the Flow Properties of Liquid Chocolate
Viscosity	p. 81
Particle Size	p. 84
Particle Size Distribution Data	p. 84
Effect of Particle Size on Viscosity	p. 86
Effect of Fat Additions on Viscosity	p. 90
Moisture and Chocolate Flow	p. 92
Emulsifiers and Chocolate Viscosity	p. 93
Lecithin	p. 94
Polyglycerol Polyricinoleate	p. 98
Other Emulsifiers	p. 99
Degree of Mixing	p. 99
References	p. 101
Crystallising the Fat in Chocolate
Structure of Cocoa Butter	p. 104
Different Crystalline Forms	p. 107
Pre-Crystallisation or Tempering	p. 110
Mixing Different Fats (Fat Eutectics)	p. 112
Chocolate Fat Bloom	p. 116
Some Types of Non-Cocoa Vegetable Fat	p. 118
Cocoa Butter Equivalents	p. 119
Enzyme Interesterification	p. 120
Lauric Fat Cocoa Butter Replacers	p. 121
Non-Lauric Fat Cocoa Butter Replacers	p. 122
Low Calorie Fats	p. 124
References	p. 124
Manufacturing Chocolate Products
Tempering	p. 125
Liquid Chocolate Storage	p. 125
Tempering Machines	p. 126
Hand Tempering	p. 128
Temper Measurement	p. 128
Moulding	p. 132
Solid Tablets	p. 132
Chocolate Shells	p. 135
Enrobers	p. 139
Maintaining Tempered Chocolate	p. 142
Solidifying the Chocolate	p. 143
Coolers	p. 145
Panning	p. 146
Chocolate Coating	p. 147
Sugar Panning	p. 150
References	p. 152
Analytical Techniques
Particle Size Measurement	p. 153
Moisture Determination	p. 156
Fat Content Measurement	p. 158
Viscosity Determination	p. 159
Simple Factory Techniques	p. 159
The Standard Method	p. 161
Flavour	p. 163
Texture Monitoring	p. 165
Crystallisation Amount and Type	p. 167
Nuclear Magnetic Resonance	p. 167
Differential Scanning Calorimetry	p. 169
References	p. 170
Different Chocolate Products
Special Recipes	p. 171
Ice-cream coatings	p. 172
Shape-Retaining Chocolate	p. 173
Modifying the Fat Phase	p. 173
Transparent Coatings	p. 174
Water	p. 174
Building a Framework of Solid Particles	p. 175
Air Bubbles in Chocolate	p. 176
Factors Affecting Bubble Size	p. 178
Water Evaporation Bubbles	p. 179
Cream Eggs and Other Filled Chocolate Shapes	p. 180
Multiple Chocolates and Centres	p. 183
Legislation, Shelf Life and Packaging
Legislation	p. 184
Shelf Life	p. 186
Packaging	p. 187
Foil and Paper Wrap	p. 189
Flow Wrap	p. 190
Biopolymers	p. 193
Robotic Packing	p. 194
References	p. 195
Nutrition and Health
Nutrition	p. 196
Fats	p. 197
Carbohydrates	p. 198
Proteins	p. 199
Obesity	p. 200
Tooth Decay	p. 201
Anti-Caries Factor in Cocoa	p. 202
Tooth-Friendly Milk Proteins	p. 202
Oxalic Acid	p. 203
Oral Clearance	p. 203
Other Alleged Negative Reactions	p. 203
Migraine and Headaches	p. 203
Acne	p. 203
Allergies	p. 204
Positive Health Effects	p. 204
Psychoactive Compounds	p. 206
References	p. 208
Experiments with Chocolate and Chocolate Products
Amorphous and Crystalline Sugar	p. 209
Particle Separation	p. 210
Fat Migration	p. 212
Cocoa Butter Separation	p. 213
Chocolate Viscosity	p. 214
Particle Size of Chocolate	p. 216
Effect of Lecithin	p. 217
Changing the Continuous Phase	p. 218
Chocolate Temper	p. 219
Hardness Measurement	p. 220
Chocolate Composition and Product Weight Control	p. 222
Distributions and Probabilities	p. 223
Chromatography of Colours	p. 223
Effectiveness of Different Packaging Materials	p. 225
Viscosity and Flavour	p. 227
Heat-Resistance Testing	p. 228
Coefficient of Expansion	p. 229
The Maillard Reaction	p. 231
Glossary	p. 232
Subject Index	p. 234
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