The Science of Sugar Confectionery 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

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Edwards, William Pearson 作者

Springer Verlag

译者

2000-12 出版日期

176 页数

$ 45.20 价格

Pap

丛书系列

9780854045938 图书编码

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发表于2024-11-26

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The Science of Sugar Confectionery 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

The Science of Sugar Confectionery 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

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The Science of Sugar Confectionery 在线电子书 pdf 下载 txt下载 epub 下载 mobi 在线电子书下载

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Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically however, sugar confectionery has had technological synergies with the pharmaceutical industry, such as making sugar tablets and applying panned sugar coatings. This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then moves on to discuss the chemistry of 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 chapter dedicated to sugar-free confectionery.

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