Chocolate quality and conching
TRENDS IN FOOD SCIENCE & TECHNOLOGY, cilt.91, ss.446-453, 2019 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Derleme
- Cilt numarası: 91
- Basım Tarihi: 2019
- Doi Numarası: 10.1016/j.tifs.2019.07.047
- Dergi Adı: TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.446-453
- Yıldız Teknik Üniversitesi Adresli: Evet
Özet
Background: Conching is the processing step in which chocolate is subjected to long-term heat treatment, mechanical forces and addition of fat and emulsifiers. There is an important relationship between the chocolate flavour and the type of conching process. However, it is a costly processing step due to long duration of high temperature application.