Richard W. Hartel Joachim H. von Elbe - Confectionery Science and Technology
Here you can read online Richard W. Hartel Joachim H. von Elbe - Confectionery Science and Technology full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. City: Cham;Switzerland, year: 2018, publisher: Springer International Publishing, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:
Romance novel
Science fiction
Adventure
Detective
Science
History
Home and family
Prose
Art
Politics
Computer
Non-fiction
Religion
Business
Children
Humor
Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.
- Book:Confectionery Science and Technology
- Author:
- Publisher:Springer International Publishing
- Genre:
- Year:2018
- City:Cham;Switzerland
- Rating:5 / 5
- Favourites:Add to favourites
- Your mark:
Confectionery Science and Technology: summary, description and annotation
We offer to read an annotation, description, summary or preface (depends on what the author of the book "Confectionery Science and Technology" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.
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.;Preface -- 1. Chemistry of bulk sweeteners -- 2. Physico-chemical properties of sweeteners in confections -- 3. Water -- 4. Fats, oils and emulsifiers -- 5. Starch, proteins and gums -- 6. Other ingredients -- 7. Compressed tablets and lozenges -- 8. Hard candy -- 9. Fondants and creams -- 10. Caramels, fudge, toffee -- 11. Marshmallow, nougat and chews -- 12. Jelly and gummy candies -- 13. Sugar and sugar-free panned confections -- 14. Chewing and bubble gum -- 15. Chocolate -- 16.Compound coatings -- 17. Chocolate panning -- 18. Glossary -- Index.
Richard W. Hartel Joachim H. von Elbe: author's other books
Who wrote Confectionery Science and Technology? Find out the surname, the name of the author of the book and a list of all author's works by series.
Richard W. Hartel Joachim H. von Elbe
Charis Michel Galanakis
Branko Bugarski
Cornell Hugh J.
Aguiló-Aguayo Ingrid
Weibiao Zhou
Paul Chrystal
Joyce I. Boye
Confectionery Science and Technology — read online for free the complete book (whole text) full work
Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "Confectionery Science and Technology" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.
Light
Font size:
↓
↑
Reset
Interval:
↓
↑
Bookmark:
Make
Part I
Ingredient Chemistry and Functionality
Ingredient Chemistry and Functionality
Springer International Publishing AG 2018
Richard W. Hartel , Joachim H. von Elbe and Randy Hofberger Confectionery Science and Technology1. Chemistry of Bulk Sweeteners
Richard W. Hartel 1, Joachim H. von Elbe 1 and Randy Hofberger 2
(1)
Dept. Food Science, University of Wisconsin, Madison, WI, USA
(2)
R&D Candy Consultants, Burlington, WI, USA
Sweeteners are the primary ingredients in the manufacture of confections . Chemically, the primary sweeteners in confections are carbohydrates, which consist of a group of widely varied chemical substances present in both plants and animals. For example, in dry corn, approximately 55% of the solids are carbohydrates. The word carbohydrates itself means hydrated carbon. Thus, carbohydrate chemistry mostly deals with chains of carbon atoms hydrated with water, with a general formula of Cx(H2O)y.
Although only three atoms are involved, the chemistry of sweeteners can be very complex. Variations such as carbon chain length and branching, among others, allow for the existence of numerous combinations of the three atoms that provide the range of chemical characteristics of carbohydrates. The main groups of interest for confectionery manufacture are monosaccharides (e.g., glucose and fructose), oligosaccharides (e.g., the disaccharides including sucrose, maltose, and lactose, and starch hydrolysates), and polysaccharides (e.g., starches). Oligosaccharides are carbohydrates consisting of 220 monosaccharide units joined by glycosidic linkages. Compounds containing three saccharides are trisaccharides, while four to ten are tetra-, penta-, hexa-, hepta-, octa-, nona-, decasaccharides, respectively. Various oligo- and polysaccharide products are used in confections. However, sweetening power generally decreases as carbon chain length increases (although other factors affect sweetness as well). Most confections contain primarily smaller saccharides, but with a balance of oligosaccharides for functional properties (i.e., control of crystallization ).
A wide range of sweeteners is used in the manufacturing of confections and chocolates, with the most common being cane or beet sugar (sucrose), glucose (corn) syrup, high fructose syrup, liquid sugar (67% sucrose dissolved in water), and invert sugar, the hydrolysis product of sucrose. Sugar alcohols (or polyols) are used for diabetic candies since they induce no insulin response. High intensity sweeteners are used to enhance sweetness, particularly when sugar alcohols are used.
The original candie s probably were sweetened naturally, with materials like honey and maple syrup. As sucrose became more available, confectioners began using it as the primary sweetener in confections, with its hydrolysis product, invert sugar, used as the first doctoring agent (to control crystallization). As the sweetener industry matured, more and more different types of sweeteners have become available that provide excellent control for the confectioner. Knowledge of the physical and chemical properties of carbohydrates has made it possible for the confectionery industry to develop the many products available on the market today.
Sweeteners, beyond providing sweetness to confections, play an important role in determining the texture . Crystallization of sucrose in some products is encouraged, while in others, complex carbohydrates such as glucose (corn) syrup are added to control or prevent crystallization. Chemical differences between carbohydrates similarly can result in different product characteristics. For example, the color of a number of candies is impacted by the choice of sweetener used in manufacturing. Sweeteners also aid in moisture control. Properly chosen, they either prevent moisture loss or moisture uptake. In addition, they add bulk in candies. The following sections discuss the basic chemistry of saccharides and some of their chemical properties. Their physical properties are the subject of Chapter .
1.1 Monosaccharides
Saccharides are composed of three basic building blocks , a carbon chain (CCC) , hydroxyl groups (OH) , and either an aldehyde (CHO) or ketone (CH COCH ) group. The chain length for monosaccharides can vary from three carbons in the simplest sugar to as many as seven. The monosaccharides most important to the confectionery industry are those containing six carbons (glucose, fructose). The presence of either an aldehyde or a ketone group in glucose and fructose gives rise to two categories known as aldose and ketose sugars. The structural difference between the two six-carbon sugars is that glucose contains an aldehyde group while fructose contains a ketone group.
The three most important monosaccharides in candies are glucose, fructose and galatose because their free aldehyde group makes them reducing sugars (defined later) and therefore, they can participate in the browning reactions. In older literature, glucose and fructose are referred to as dextrose and levulose, respectively. These terms arise from the direction in which a plane of polarized light is rotated when passing through a solution of each sugar: glucose rotates a plane of light to the right (dextro) and fructose rotates a plane of light to the left (levulo).
The word dextrose is still used in describing dextrose equivalent (DE), an important property that describes the reducing capacity of starch hydrolysate syrups . The confectionery industry uses the term dextrose when pure glucose is used. The term glucose is often used to describe the hydrolysate product of starch, more correctly called starch hydrolysate or glucose syrup.
1.1.1 Glucose/Dextrose
Glucose is widely distributed in nature, including the blood of animals and in the sap of plants. It also forms the base unit in one of the most important polysaccharides, starch, and is an important component of confectionery sweeteners .
Glucose contains asymmetric carbons, those that have four different substitute groups attached, which gives rise to two isomers, designated as D or L glucose. The structure of D-glucose is shown in Figure . Among this family of monosaccharides, glucose, galactose and xylose are of particular interest to the confectionery industry. 
Figure 1.1
Pyranose and open chain forms of D-glucose
Figure 1.2
Structures of D and L glyceraldehyde
Figure 1.3
D and L isomers of glucose
Figure 1.4
Configurational relationship of D-monosaccharides
In solution, glucose molecules continuously change from open chain to ring structure and back again. The formation of the pyranose ring introduces an anomeric carbon in the first position (carbon 1), which allows two different orientations of the hydroxyl group as the ring closes. The two possible forms are designated by a Greek letter prefix as and . When the carbon 1 hydroxyl group is cis- (meaning on the same side) to the hydroxyl group at the carbon 2, the compound is termed -D-glucopyranose or -D-glucose. If the two hydroxyl groups are trans- (meaning on opposite sides) to one another, the compound is -D-glucopyranose or -D-glucose. The structures of - and -D-glucose are shown in the pyranose form and in the cyclic Hayworth configuration in Figure . In the cyclic form, the pyranose ring is considered to be perpendicular to the plane of the paper, with the substituents written to the right below the plane of the ring and those written to the left above the plane of the ring.
Light
Font size:
↓
↑
Reset
Interval:
↓
↑
Bookmark:
Make
Similar books «Confectionery Science and Technology»
Look at similar books to Confectionery Science and Technology. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.
Charis Michel Galanakis
Branko Bugarski
Cornell Hugh J.
Aguiló-Aguayo Ingrid
Weibiao Zhou
Paul Chrystal
Joyce I. Boye
Reviews about «Confectionery Science and Technology»
Discussion, reviews of the book Confectionery Science and Technology and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.