03082nam 22004695 450 991029859190332120251113183240.03-319-61742-710.1007/978-3-319-61742-8(CKB)4100000000882537(DE-He213)978-3-319-61742-8(MiAaPQ)EBC5098661(PPN)258872527(PPN)220127883(EXLCZ)99410000000088253720171009d2018 u| 0engur|n#||||||||txtrdacontentstirdacontentcrdamediacrrdacarrierConfectionery Science and Technology /by Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger1st ed. 2018.Cham :Springer International Publishing :Imprint: Springer,2018.1 online resource (XXI, 536 pages, 228 illustrations, 59 illustrations in colour)3-319-61740-0 Includes bibliographical references at the end of each chapters and index.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.Food scienceFood ScienceFood science.Food Science.664.153Hartel Richard Wauthttp://id.loc.gov/vocabulary/relators/aut21482von Elbe Joachim Hauthttp://id.loc.gov/vocabulary/relators/autHofberger Randyauthttp://id.loc.gov/vocabulary/relators/autBOOK9910298591903321Confectionery Science and Technology2495559UNINA