Effect of alcohol in starch-thickened fillings on the storage stability of dark chocolate pralines

JAOCS, Journal of the American Oil Chemists' Society

Volumn 89, Issue 3, 2012, Pages 447-454

  Böhme, Birgit ^a   Kretzschmar, Rene ^a   Schneider, Yvonne ^a   Fiala, Petra ^a   Rohm, Harald ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Alcoholic filling; Chocolate; Praline; Viscosity

Indexed keywords

APPARENT VISCOSITY; CHOCOLATE; DARK CHOCOLATE; ELECTRON MICROGRAPH; ETHANOL CONCENTRATIONS; FAT BLOOM; MALT EXTRACT; NEGATIVE INFLUENCE; PRALINE; STORAGE STABILITY; STORAGE TEMPERATURES; STRUCTURAL DAMAGES; SUGAR SYRUPS; WINE DISTILLATES;

ENZYMES; ETHANOL; SHELLS (STRUCTURES); STARCH; SUGAR (SUCROSE); VISCOSITY;

FILLING;

THEOBROMA CACAO;

EID: 84861747993     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-011-1937-2     Document Type: Article

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