The science of sugar confectionery / William P. Edwards
نوع المادة : نصاللغة: الإنجليزية الناشر:London, UK : Royal Society of Chemistry, 2019تاريخ حقوق النشر: ©2019الطبعات:2nd editionوصف:xiv, 221 pages : illustrations ; 23 cmنوع المحتوى:- text
- unmediated
- volume
- 9781788011334
- TX783 .E38 2019
نوع المادة | المكتبة الحالية | رقم الطلب | رقم النسخة | حالة | تاريخ الإستحقاق | الباركود | |
---|---|---|---|---|---|---|---|
كتاب | UAE Federation Library | مكتبة اتحاد الإمارات General Collection | المجموعات العامة | TX783 .E38 2019 (إستعراض الرف(يفتح أدناه)) | C.1 | Library Use Only | داخل المكتبة فقط | 30030000000677 | ||
كتاب | UAE Federation Library | مكتبة اتحاد الإمارات General Collection | المجموعات العامة | TX783 .E38 2019 (إستعراض الرف(يفتح أدناه)) | C.2 | المتاح | 30030000000678 |
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Includes bibliographical reference and index
Introduction -- Basic science -- Nutrition -- Ingredients -- Emulsifiers, colours and flavours -- Confectionery plant -- Sugar glasses in the chemistry of boiled sweets -- Grained sugar products -- Pan coating -- Toffees and caramels -- Gums, gelled products and liquorice -- Chewing gum -- Aerated products -- Sugar-free confectionery -- Lozenges -- Tabletting -- Experiments -- The future
Since the first edition of The science of sugar confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry's response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology. Building on the strengths of the first edition, the author's personal knowledge and experience of the sugar confectionary industry is used to provide a thorough and accessible account of the field. Requiring the reader to have no more than a rudimentary level of chemistry, this book covers the basic definitions and commonly used and new ingredients in the industry, before discussing the various types of sugar confectionery. These include "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a new chapter on future outlooks. Featuring expanded coverage of special dietary needs, covering topics such as vegetarianism and veganism, religious requirements, and supplemental products, this new edition reflects current and evolving needs in the sugar confectionery field