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The Science of Chocolate - Hardcover

Beckett, Stephen T.

 
9780854049707: The Science of Chocolate
Hardcover
ISBN 10: 0854049703 ISBN 13: 9780854049707
Verlag: ROYAL SOCIETY OF CHEMISTRY, 2008

Inhaltsangabe

The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The reader will discover how confectionery is made and how basic science plays a vital role. There is discussion of the monitoring and controlling of products, and the importance of the packaging. A series of experiments, which can be easily adapted to suit students, are included to demonstrate the physical, chemical or mathematical principles involved. This book is ideal for those studying food sciences working in the confectionery industry or just with a general interest in chocolate! The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved.

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Über die Autorin bzw. den Autor

BSc (Durham) D.Phil (York) in physics. 8 years research into asbestosis, followed by over 27 years working in the chocolate industry, with Rowntree then Nestlé. Chairman of Solingen Confectionery School, Chocolate Technology Conference Committee (Germany). Now retired from Nestlé, and currently a director of Sporomex, an encapsulation research company.

Von der hinteren Coverseite

The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The reader is shown how apart from chemistry, other scientific disciplines such as physics, biology and engineering can be significant in the production of the chocolate. The reader also discovers how flow properties of liquid chocolate are very important from a taste, quality and commercial point of view, and this edition dedicates special emphasis to how best this can be controlled. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved. Extracts from reviews of 1st Edition: ""... covers every aspect of chocolate production in detail with a practical and industrial emphasis ... particularly valuable for those studying food science or working in the confectionery industry." Education in Chemistry "It is an excellent read and is strongly recommended to anyone with an interest in chocolate." Chemistry and Industry "... especially useful for someone studying food science at university or who is about to join the confectionery industry." Food Trade Review

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The Science of Chocolate

By Stephen T Beckett

The Royal Society of Chemistry

Copyright © 2008 Stephen T Beckett
All rights reserved.
ISBN: 978-0-85404-970-7

Contents

Chapter 1 The History of Chocolate, 
Chapter 2 Chocolate Ingredients, 
Chapter 3 Cocoa Bean Processing, 
Chapter 4 Liquid Chocolate Making, 
Chapter 5 Controlling the Flow Properties of Liquid Chocolate, 
Chapter 6 Crystallising the Fat in Chocolate, 
Chapter 7 Manufacturing Chocolate Products, 
Chapter 8 Analytical Techniques, 
Chapter 9 Different Chocolate Products, 
Chapter 10 Legislation, Shelf Life and Packaging, 
Chapter 11 Nutrition and Health, 
Chapter 12 Experiments with Chocolate and Chocolate Products, 
Glossary, 
Subject Index,


CHAPTER 1

The History of Chocolate


Chocolate is almost unique as a food in that it is solid at normal room temperatures yet melts easily within the mouth. This is because the main fat in it, which is called cocoa butter, is essentially solid at temperatures below 25 °C when it holds all the solid sugar and cocoa particles together. This fat is, however, almost entirely liquid at body temperature, enabling the particles to flow past one another, so the chocolate becomes a smooth liquid when it is heated in the mouth. Chocolate also has a sweet taste that is attractive to most people.

Strangely chocolate began as a rather astringent, fatty and unpleasant tasting drink and the fact that it was developed at all, is one of the mysteries of history.


1.1 CHOCOLATE AS A DRINK

The first known cocoa plantations were established by the Maya in the lowlands of south Yucatan about 600 AD. Cocoa trees were being grown by the Aztecs of Mexico and the Incas of Peru when the Europeans discovered central America. The beans were highly prized and used as money as well as to produce a drink known as chocolatl. The beans were roasted in earthenware pots and crushed between stones, sometimes using decorated heated tables and mill stones, similar to those illustrated in Figure 1.1. They could then be kneaded into cakes, which could be added to cold water to make a drink. Vanilla, spices or honey were often added and the drink whipped to make it frothy. The Aztec Emperor Montezeuma was said to have drunk 50 jars of this beverage per day.

Christopher Columbus bought back some cocoa beans to Europe as a curiosity, but it was only after the Spaniards conquered Mexico that Don Cortez introduced the drink to Spain in the 1520s. Here sugar was added to overcome some of the bitter, astringent flavours, but the drink remained virtually unknown in the rest of Europe for almost a hundred years, coming to Italy in 1606 and France in 1657. It was very expensive and, being a drink for the aristocracy, its spread was often through connections between powerful families. For example, the Spanish princess Anna of Austria introduced it to her husband King Louis XIII of France and the French court in about 1615. Here Cardinal Richelieu enjoyed it both as a drink and to aid his digestion. Its flavour was not liked by everyone and one Pope in fact declared that it could be drunk during a fast, because its taste was so bad.

The first chocolate drinking was established in London in 1657 and it was mentioned in Pepys' Diary of 1664 where he wrote that "jocolatte" was "very good". In 1727 milk was being added to the drink. This invention is generally attributed to Nicholas Sanders. During the eighteenth century, White's Chocolate House became the fashionable place for young Londoners, while politicians of the day went to the Cocoa Tree C

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Verlag
ROYAL SOCIETY OF CHEMISTRY
Erscheinungsdatum
2008
Sprache
Englisch
ISBN 10 
0854049703
ISBN 13 
9780854049707
Einband
Gebundene Ausgabe
Anzahl der Seiten
240
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
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