INSTRUMENTAL TEXTURE STUDIES ON CHOCOLATE II. COMPOSITIONAL FACTORS INFLUENCING TEXTURE |
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| Authors: | H.-D. TSCHEUSCHNER E. MARKOV |
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| Affiliation: | Dresden University of Technology Department of Food Process Engineering Mommgenstrasse 13 Dresden 8027, GDR |
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| Abstract: | Instrumental studies of chocolate are used to investigate the influence of composition, fat content and type of fat on the texture of different plain chocolates and milk chocolates. The quality of the replacement fat influences the texture more than the fat content. As a result of the chocolate's after-crystallization and recrystallization during storage, the composition's influence are increasingly intensified. |
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