Tempiranje čokoladnih masa

master's thesis

• Title (english): Tempering of chocolate
• Author: Margareta Klofutar
• 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: 2004-12-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Temperiranje čokoladnih masa potrebno je izvršiti radi stvaranja stabilnih oblika kristala (V). Stabilni kristali djelovati će kao centri kristalizacije za ostatak masti i cijela će čokolada kristalizirati u pravilnom obliku. Loše temperiranje veže se uz polimorfni oblik IV, koji ima nisku točku tališta, i prelazi u stabilniji oblik VI. Posljedica transformacije je migracija masti na površinu i stvaranje bijelog sloja masti na površini čokolade koje se naziva ´cvijetanje masti´. U ˝Krašu˝ se temperiranje provodi na dvije različite temperirke : pužnoj ˝Carle & Montanari˝ i pločastoj ˝Turbo Sollich˝ temperirci. Cilj ovog istraživanja bio je praćenje stupnja temperiranosti mliječnih i crnih masa na pločastoj temperirci i mliječnih masa na pužnoj temperirci. Uz određivanje stupnja temperiranosti, radi utvrđivanja jesu li čokoladne mase dobro temperirane, određena je metodom nuklearne magnetske rezonancije količina čvrste faze masti kakao maslaca i izračunata je točka tališta. Određen je i udio masti, vlage mliječnih i crnih čokoladnih masa.

Abstract (english)

Tempering of chocolate is required to ensure forming of stable crystals (form V). Stable crystals will act as nuclei for the rest of the lipid and the whole chocolate will crystallize into the right form. Poorly tempered chocolate is typified by polymorphous form IV with low melting point whitch tend to transform into more stable form VI. This transformation results in ´fat bloom´ - the fat rises to the surface to form a white film over the surface on the chocolate product. In ˝Kraš˝ tempering is performed on two different tempering machines : ˝Carle&Montanari˝ and ˝Turbo Sollich˝. The goal of this study was to observe degree of tempering of milk and dark chocolate on ˝Turbo Sollich˝ tempering machine and milk chocolate on ˝Carle & Montanari˝ tempering machine. In addition, using nuclear magnetic resonance, it was determined solid fat content of cocoa butter and his melting point. Using chemical analysis it was determined % of moisture and fat of milk and dark chocolate.

• Keywords: čokolada; kakao maslac; temperiranje
• Keywords (english): chocolate; cocoa butter; tempering
• Language: croatian
• URN:NBN: urn:nbn:hr:159:533164
• 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: 2017-09-12 13:39:00