The influence of formulation and cooling rate on the rheological properties of chocolate

European Food Research and Technology

Volumn 231, Issue 6, 2010, Pages 821-828

  Baldino, Noemi ^a   Gabriele, Domenico ^a   Migliori, Massimo ^a  

^a UNIVERSITY OF CALABRIA   (Italy)

Author keywords

Anhydrous milk fats; Chocolate rheology; Cooling rate; Creep test; Particle size

Indexed keywords

ANHYDROUS MILK FAT; CHOCOLATE RHEOLOGY; COOLING RATE; COOLING RATES; CREEP TEST; CREEP TESTS; CRYSTALLISATION; FIXED TEMPERATURE; FLOW PROPERTIES; LOW STRESS CREEP; MATERIAL PROPERTY; RHEOLOGICAL PROPERTY; SMALL-AMPLITUDE OSCILLATIONS; SOLID CONTENTS; TESTING CONDITIONS; THERMAL HISTORY;

COOLING; CREEP; ELASTICITY; INDUSTRIAL APPLICATIONS; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROCESS ENGINEERING; RHEOLOGY; SUGAR (SUCROSE); VISCOSITY;

MECHANICAL PROPERTIES;

THEOBROMA CACAO;

EID: 77956873953     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1334-3     Document Type: Article

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