Feinvermahlung und Conchieren der Schokoladenmasse unter Berücksichtigung des Wassergehaltes

verfasst von

Knut Franke, Katrin Heinzelmann, Horst-Dieter Tscheuschner

Abstract

It could be demonstrated that moisture plays an important role during refining and conching of the oloephilic suspension chocolate mass. A moisture level of 0.1% being available during refining of sugar in an oily environment intensifies agglomeration of sugar particles resulting in an increase of yield value and viscosity of the suspension. As can be expected, addition of lecithin as an emulsifier improves flow properties of these suspensions but do not prevent the rheological effects of increasing moisture. A mechanical post-treatment of the suspensions refined with higher moisture contents, which lasts several hours, lowers yield value and structure depending viscosity. However, if refining of the suspensions is performed without available moisture, similar levels of flow parameters can be obtained without post-treatment. The moisture input through milk powder can also cause structure effects in these suspensions. This results in higher yield values. The increase of the yield value starts at suspension moisture levels of 0.5% which corresponds to a milk powder moisture of 2.5%. At lower milk powder moisture levels the residual water is not available and can not interact with other components in the suspension. Additionally, mechanical post-treatment can reduce water content of the 'moist' suspensions and can improve their flow behaviour. On the other hand, comparable levels of flow parameters can be reached if the amount of available water is reduced before refining process starts. Similar effects could also be detected for cocoa liquor as moisture supplier.

Organisationseinheit(en)

Institut für Lebensmittelwissenschaft und Humanernährung
Arbeitsbereich Lebensmitteltechnologie

Typ

Paper

Publikationsdatum

2002

Publikationsstatus

Veröffentlicht