Effect of Sugar and Milk Powder Addition on the Mechanical Properties and Texture of Chocolate
Author:
Affiliation:
1. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment & Technology
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/71/11/71_ess22148/_pdf
Reference33 articles.
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3. 24) Afoakwa, E.O.; Paterson, A.; Fowler, M. Factors influencing rheological and textural qualities in chocolate-a review. Trends Food Sci. Technol. 18, 290-298 (2007). doi:10.1016/j.tifs.2007.02.002
4. 4) Dhonsi, D.; Stapley, A.G.F. The effect of shear rate, temperature, sugar and emulsifier on the tempering of cocoa butter. J. Food Eng. 77, 936-942 (2006). doi:10. 1016/ j.jfoodeng.2005.08.022
5. 5) Svanberg, L.; Ahrné, L.; Lorén, N.; Windhab, E. Effect of sugar, cocoa particles and lecithin on cocoa butter crystallisation in seeded and non-seeded chocolate model systems. J. Food Eng. 104, 70-80 (2011). doi: 10.1016/j.jfoodeng.2010.09.023
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