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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/5/1056 |