Chemistry Reference
In-Depth Information
Chapter
8
application of Sweeteners in Food and Drinks
(Bakery, Confectionery, Dairy products, puddings,
Fruit products, Vegetables, Beverages, Sports
Drinks, hard Candies, Loukoumia, Marmalades,
Jams, Jellies, Baked Goods, Sorbet)
Theodoros Varzakas and Barbaros Özer
CONteNtS
8.1
Introduction.......................................................................................................................... 210
8.2
ProductionofHardCandies................................................................................................. 211
8.3
ChewingGumFormulationandProcess.............................................................................. 212
8.4
LoukoumiaProduction......................................................................................................... 213
8.5
GranitaorSorbetProduction................................................................................................ 213
8.6
MarmaladeProduction......................................................................................................... 214
8.7
CanningFruit........................................................................................................................ 215
8.8
FreezingFruit....................................................................................................................... 216
8.9
SugarsandSweetenersinBakeryProducts......................................................................... 216
8.9.1
GlutenDevelopment................................................................................................. 216
8.9.2
Leavening................................................................................................................. 216
8.9.3
Creaming.................................................................................................................. 217
8.9.4
EggFoams................................................................................................................ 217
8.9.5
Gelatinization........................................................................................................... 217
8.9.6
Caramelization.......................................................................................................... 217
8.9.7
MaillardReactions.................................................................................................... 218
8.9.8
SurfaceCracking...................................................................................................... 218
HeatStability............................................................................................................ 218
8.9.10 BakeryProducts:Yeast-RaisedBreads,Rolls,Bagels,andSweetRolls................. 218
8.9.11 ShortenedandUnshortenedCakes........................................................................... 219
8.9.12 Cookies..................................................................................................................... 220
8.10 CandyProcessing................................................................................................................. 220
8.10.1 CrystallineCandies.................................................................................................. 221
8.10.2 NoncrystallineCandies............................................................................................. 222
8.10.3 FudgeandFondants.................................................................................................. 222
8.9.9
209
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