Pre-Crystallization of Nougat by Seeding with Cocoa Butter Crystals Enhances the Bloom Stability of Nougat Pralines

Fat bloom is an outstanding quality defect especially in filled chocolate, which usually comprises oils of different origins and with different physical properties. Dark chocolate pralines filled with nougat contain a significant amount of hazelnut oil in their center and have been reported as being...

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Detalles Bibliográficos
Autores principales: Böhme, Birgit, Bickhardt, Annika, Rohm, Harald
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151285/
https://www.ncbi.nlm.nih.gov/pubmed/34064838
http://dx.doi.org/10.3390/foods10051056

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151285/
https://www.ncbi.nlm.nih.gov/pubmed/34064838
http://dx.doi.org/10.3390/foods10051056

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