Science of Chocolate Flashcards Preview

Food Science 210 > Science of Chocolate > Flashcards

Flashcards in Science of Chocolate Deck (14):
1

main ingredients of chocolate?

cocoa butter, cocoa powder/liquor (milk solids/fat)

2

minor ingredients in chocolate?

sugar, emulsifiers, flavour

3

why use cocoa butter?

unique melting profile-->melts sharply at mouth temp to give unique flavour release and sensation

4

this type of fat is used in candy, not chocolate

vegetable fat

5

why does cocoa butter melt sharply?

TAG composition-->mostly POS and the other TAG all have similar melting points, so it is a melting point and not a melting range

6

process of cocoa bean-->chocolate

harvest from pods-->ferment and dry-->roast-->deshell-->grind cocoa nibs and melt into cocoa liquor-->hydraulic pressing into cocoa butter and cocoa cakes-->blend ingredients-->conching-->liquid chocolate-->molding-->tempering

7

what is tempering?

a series of time-temperature sequences to ensure the right crystal form

8

chocolate properties to consider?

demolding, snap, gloss, uniform melting in mouth, resistance to bloom

9

what is chocolate bloom?

white "moldy" appearance, not a health hazard and doesn't change taste

10

how many different crystal forms are there for cocoa butter?

6 (5 is best form)

11

how to determine crystal form of chocolate?

xray diffraction

12

what is the tempering sequence?

1) melt 2) cool (no crystallization) 3) form mix of crystals 4) melt out unstable polymorphs and crystallize desirable polymorph

13

diff types of chocolate?

unsweetened, semi-sweet, bittersweet, sweetened, milk chocolate, white chocolate (technically not chocolate)

14

cocoa solids contain ___ that act as antioxidants and prevent cardio disease

flavonoids