Confectionery science and technology / Richard W. Hartel, Joachim H. von. Elbe, Randy Hofberger.
2018
TX783
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Online Access
Concurrent users
Unlimited
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Authorized users
Document Delivery Supplied
Can lend chapters, not whole ebooks
Details
Title
Confectionery science and technology / Richard W. Hartel, Joachim H. von. Elbe, Randy Hofberger.
ISBN
9783319617428 (electronic book)
3319617427 (electronic book)
9783319617404
3319617400
3319617427 (electronic book)
9783319617404
3319617400
Published
Cham, Switzerland : Springer, [2018]
Copyright
©2018
Language
English
Description
1 online resource
Item Number
10.1007/978-3-319-61742-8 doi
Call Number
TX783
Dewey Decimal Classification
664/.15
Summary
This 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.
Bibliography, etc. Note
Includes bibliographical references adn index.
Access Note
Access limited to authorized users.
Digital File Characteristics
text file PDF
Source of Description
Online resource; title from PDF title page (viewed October 23, 2017).
Available in Other Form
Print version: 9783319617404
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Online Access
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Online Resources > Ebooks
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