Mixing and tempering effect on the rheological and particle size properties of dark chocolate coatings

CYTA - Journal of Food

Volumn 9, Issue 2, 2011, Pages 109-113

  Quinones Munoz T ^a   Gallegos Infante, J A ^a   Rocha Guzman N E ^a   Ochoa Martinez, L A ^a   Morales Castro, J ^a   Gonzalez Laredo R F ^a   Medina Torres, L ^b  

^a Instituto Tecnologico de   (Mexico)

^b UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

Chocolate coatings; Mixing; Particle size; Rheology; Tempering

Indexed keywords

CHOCOLATE COATINGS; CONSISTENCY INDEX; CONTROLLED TEMPERATURE; DARK CHOCOLATE; ELECTRON MICROGRAPH; FAT MILK; FINE PARTICLES; FLOW INDICES; FLOW MODEL; MEAN PARTICLE DIAMETER; PROCESSING STEPS; PROXIMATE COMPOSITIONS; PSEUDOPLASTIC; RHEOLOGICAL BEHAVIORS; STORAGE MODULES; TEMPERING PROCESS;

BEVERAGES; COATINGS; MIXING; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; REFINING; RHEOLOGY; SHEARING; SUGARS; TEMPERING;

SUSPENSIONS (FLUIDS);

EID: 80054801917     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2010.482748     Document Type: Article

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