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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| 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 |