Science of Chocolate Flashcards Preview

Food Science 210 > Science of Chocolate > Flashcards

Flashcards in Science of Chocolate Deck (14)
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1
Q
main ingredients of chocolate?
A
cocoa butter, cocoa powder/liquor (milk solids/fat)
2
Q
minor ingredients in chocolate?
A
sugar, emulsifiers, flavour
3
Q
why use cocoa butter?
A
unique melting profile-->melts sharply at mouth temp to give unique flavour release and sensation
4
Q
this type of fat is used in candy, not chocolate
A
vegetable fat
5
Q
why does cocoa butter melt sharply?
A
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
Q
process of cocoa bean-->chocolate
A
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
Q
what is tempering?
A
a series of time-temperature sequences to ensure the right crystal form
8
Q
chocolate properties to consider?
A
demolding, snap, gloss, uniform melting in mouth, resistance to bloom
9
Q
what is chocolate bloom?
A
white "moldy" appearance, not a health hazard and doesn't change taste
10
Q
how many different crystal forms are there for cocoa butter?
A
6 (5 is best form)
11
Q
how to determine crystal form of chocolate?
A
xray diffraction
12
Q
what is the tempering sequence?
A
1) melt 2) cool (no crystallization) 3) form mix of crystals 4) melt out unstable polymorphs and crystallize desirable polymorph
13
Q
diff types of chocolate?
A
unsweetened, semi-sweet, bittersweet, sweetened, milk chocolate, white chocolate (technically not chocolate)
14
Q
cocoa solids contain ___ that act as antioxidants and prevent cardio disease
A
flavonoids