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024 7 $a10.1007/978-3-319-61742-8
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101 0 $aeng
135   $aur|n#||||||||
181   $ctxt$2rdacontent
181   $csti$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aConfectionery Science and Technology /$fby Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
205   $a1st ed. 2018.
210  1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2018.
215   $a1 online resource (XXI, 536 pages, 228 illustrations, 59 illustrations in colour)
311 08$a3-319-61740-0 
320   $aIncludes bibliographical references at the end of each chapters and index.
327   $aPreface -- 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.
330   $aThis 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.
606   $aFood science
606   $aFood Science
615  0$aFood science.
615 14$aFood Science.
676   $a664.153
700   $aHartel$b Richard W$4aut$4http://id.loc.gov/vocabulary/relators/aut$021482
702   $avon Elbe$b Joachim H$4aut$4http://id.loc.gov/vocabulary/relators/aut
702   $aHofberger$b Randy$4aut$4http://id.loc.gov/vocabulary/relators/aut
906   $aBOOK
912   $a9910298591903321
996   $aConfectionery Science and Technology$92495559
997   $aUNINA