Chocolate quality and conching


TOKER Ö. S. , PALABIYIK İ., KONAR N.

TRENDS IN FOOD SCIENCE & TECHNOLOGY, cilt.91, ss.446-453, 2019 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 91
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1016/j.tifs.2019.07.047
  • Dergi Adı: TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Sayfa Sayıları: ss.446-453

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.