Temperiranje crne i mliječne čokoladne mase

master's thesis

• Title (english): Tempering of dark and milk chocolate
• Author: Gordana Hlupić
• Mentor: Damir Karlović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2006-05-03, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Proizvodnja čokolade ovisi o kristalizacijskom i polimorfnom ponašanju masnih komponenata. Da bi se dobio kvalitetan gotov proizvod važno je da kakao maslac kristalizira u stabilan oblik V (β2). Zato se provodi temperiranje čokoladne mase, prije njezinog oblikovanja u gotov proizvod. Cilj temperiranja je da se otope manje stabilni kristalni oblici i da se stvori što veći broj centara kristalizacije oblika V (β2) koji će prevesti ostatak masti u istu stabilnu kristalnu formu. Naknadnim će hlađenjem čokoladne mase kakao maslac iskristalizirati u onom kristalnom obliku koji je nastao temperiranjem. Pravilno temperiranje čokoladne mase olakšava oblikovanje čokolade i daje joj jednakomjernu sitno-zrnatu strukturu, dobar lom, tvrdoću, sjaj i krtost. Praćenje temperiranosti tijekom procesa proizvodnje predstavlja jednostavan način kontrole ispravnosti gotovog proizvoda. Cilj ovog rada bio je određivanje stupnja temperiranosti mliječne čokolade i dvije vrste crne čokolade sa različitim sadržajem masti, temperirane na pločastoj temperirci „Turbo Sollich“. Mjerenje stupnja temperiranosti provodilo se pomoću uređaja „Sollich Tempermeter E3“ sa termo-električnim hlađenjem. Metodom nuklearne magnetske rezonancije (NMR) određena je količina čvrste masne faze (%ČMF).

Abstract (english)

Production of chocolate dependes on crystallization and polymorphic behaviour of the fat component. In order to produce the high-quality product cocoa butter must crystallize in the V (β2) form. Therfore, the tempering of chocolate mass is necessary before moulding. The goal of this process is to melt the less stable crystal forms in order to produce a larger number of the crystal form V (β2) which will transform the remaining fat in the same stable crystal form. If the chocolate mass is exposed to the lower temperature conditions cocoa butter will crystallise in the same form that is produced by tempering process. Properly tempered chocolate has a good internal structure, gloss, hardness and britlleness. Monitoring of the tempering, during the production process, represents a simple way to control the quality of the final products. The goal of this study was to establish the tempering degree of milk and two tipes of dark chocolate with a difrent fat content, tempered on machine „Turbo Sollich“. Measuring of the tempering degree was performed on the tempermeter E3 „Turbo Sollich“ with thermo-electric cooling. The solid fat content (SFC) of cocoa butter was established using the nuclear magnetic resonance (NMR) method.

• Keywords: temperiranje; crna čokolada; mliječna čokolada; kakao maslac
• Keywords (english): tempering; dark chocolate; milk chocolate; cocoa butter
• Language: croatian
• URN:NBN: urn:nbn:hr:159:180226
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-08 12:57:22