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

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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Bibliographic Details
Main Authors: Birgit Böhme, Annika Bickhardt, Harald Rohm
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Foods
Subjects:
praline
nougat
chocolate
fat bloom
DSC
hardness
Online Access:https://www.mdpi.com/2304-8158/10/5/1056

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