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1 September 2015 | By New Food magazine
In this supplement: Greg Woodhead discusses the challenges ahead for bakers, experts from Campden BRI explain the relevance of rheology on cereal products, and we preview the upcoming iba exhibition in Munich...
In this Chocolate Processing supplement we take a look at Chocolate conching and the caramel taste of milk chocolates, plus the use of aeration to create smooth, light chocolate...
2 September 2014 | By Leonard M. C. Sagis and Elke Scholten, Physics and Physical Chemistry of Food, Wageningen University
The rheological properties of food products are very important in the production, preparation, and consumption of food. Rheological measurements are therefore a highly useful tool in the design of novel food concepts. Here we discuss the use of rheological techniques to develop and characterise pasta and noodle products, with high…
23 June 2014 | By Helen Joyner (Melito), School of Food Science, University of Idaho
Rheology is a powerful tool that can help link food physicochemical properties, structure, and sensory texture to form a cohesive, fundamental understanding of structural and physicochemical contributions to food texture. Yield stresses, fluid flow profiles, and fracture properties of firm solids are relatively easily determined with standard rheometry. However, there…
4 November 2013 | By Wolfgang Danzl, Head of Laboratory of Chocolate Technology, Fraunhofer IVV and Dr Gottfried Ziegleder, University of Applied Science
Chocolate can be described as a suspension consisting of non-fat particles (sugar, cocoa solids and milk powder particles) dispersed in cocoa butter and a portion of milk fat as a continuous phase. Its unique pleasant taste is produced by a complex interaction of odour-active volatile compounds, which are supplementary to…
28 August 2013 | By Isabella Van Damme, Material Science Program Manager R&D, Mars Chocolate
Chocolate is adored by people around the world for its unique flavour and smooth, luxurious texture. It provides an indulgent pleasure with the added benefit that cocoa flavanols promote a range of health benefits. Is it possible to improve the nutritional profile of chocolate while still maintaining the quality aspects…
Keeping rheology simple and accessible can cause problems in the daily production of chocolate due to lack of information.
6 September 2011 | By Josélio Vieira, Principal Research Scientist, Nestlé Product Technology Centre and Venkata R. Sundara, Group Leader for Aerated and Filled Confectionery, Nestlé Product Technology Centre
Bubble inclusion into chocolate results in a foam in which the gas is dispersed in the continuous fat phase of mainly cocoa butter, which also contains sugar, cocoa and milk powder particles. Aeration allows chocolate products to have a low weight in relation to volume, thereby reducing the calories in…
13 May 2011 | By Bettina Wolf, Division of Food Sciences, School of Biosciences, University of Nottingham
Chocolate is a multiphase confectionary product which is consumed as a treat or in-between meals to overcome hunger. The popularity of chocolate is almost certainly due to its unique eating characteristics. It melts in the mouth, imparting a sensation of cooling. The surfaces of the oral cavity are coated by…
15 December 2010 | By Sarab Sahi, Principal Research Officer, Baking & Cereal Processing Department, Campden BRI
Enzymes are widely used in the cereals industry to improve processing performance1 and product quality in a range of food products. Industrial baking in particular uses microbial enzymes as processing aids to improve dough properties as well as to improve product quality and shelf-life, and is an area where there…
12 December 2009 | By Gary Tucker, Head of Bakery & Cereal Processing Department, Campden BRI
At Campden BRI, the Department of Baking & Cereal Processing aims to combine science and technology in order to provide technical support for the international baking and cereal processing industries. The success of the Department is based on a broad, practical experience of cereal and bakery technologies that enables it…
18 August 2008 | By Klaus Zimmermann, Head of Product Technology Centres and R&D Centres, Nestec S.A. and Hilary Green, Head of R&D Communications, Nestlé S.A.
Nestlé Chocolate Processing Research and Development has a long 100 year history, and is an important part of Nestlé’s rich innovation heritage. The ‘grandfathers’ of Nestlé’s chocolate history were François-Louis Cailler, Charles-Amédée Kohler and Daniel Peter. The history of Swiss innovation in chocolate started in the 19th century with Daniel…
16 November 2007 | By Dr I.Bodnár, Dr H.Rollema, M.Laats, H.Bernaert, Barry Callebaut, NIZO food research
Chocolate, in its various forms, is the ultimate pleasure food for many customers. New chocolate flavoured products are constantly being developed such as drinks, dairy, ice-cream, and desserts with greater taste and greater convenience.
29 July 2005 | By Bogdan Dobraszczyk, Senior Research Fellow, School of Food Biosciences, University of Reading
Various ingredients have long been known to have a beneficial effect on baked loaf volume and texture. Ingredients such as fats and lipids, surfactants, oxidants and enzymes are frequently added to bread formulations to give improved product quality by giving better tolerance during processing; improving texture and volume; increasing shelf…
