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The flavouring of confectionery and bakery products

  • D. V. Lawrence
  • D. G. Ashwood

Abstract

The principal ingredient in all confectionery is sugar (sucrose), which in its refined form has little flavour apart from its inherent sweetness. Raw (unrefined) sugar has its own particular flavour, which will be dealt with later in the chapter (see Section 7.3). Other important carbohydrates used in confectionery are corn syrup, invert sugar and dextrose, which are added mainly to control or prevent crystallisation. The texture of the confection may be altered by their use, and this property is used by confectioners to manufacture many varied products.

Keywords

Cocoa Butter Bakery Product Corn Syrup Milk Chocolate Food Flavoring 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. 1.
    Butter Regulations,Statutory Instrument 1966, No. 1074, H.M.S.O., London (1966).Google Scholar
  2. 2.
    Food Labelling Regulations,Statutory Instrument 1984, No. 1305, H.M.S.O., London (1984).Google Scholar
  3. 3.
    Skuses Complete Confectioner,13th edn., W.J. Bush & Co., Ltd., London (1957).Google Scholar
  4. 4.
    J. Ames, Maillard reaction, Food Manufacture, November (1986) 6.Google Scholar
  5. 5.
    The Bread and Flour Regulations,Statutory Instrument 1963, No. 1435, H.M.S.O., London (1963).Google Scholar
  6. 6.
    Kent-Jones and Amos, in Modern Cereal Chemistry, The Northern Publishing Co., London (1967).Google Scholar

Further reading

  1. Flavor Chemistry, Advances in Chemistry,Series 56, The American Chemical Society (1969).Google Scholar
  2. A.R. Daniel, in Up to Date Confectionery, Maclaren & Sons, London (1947).Google Scholar
  3. P. Wade, in Biscuits Cookies and Crackers, Vol. 1, Elsevier Applied Science, London (1988).Google Scholar
  4. S.A. Matz, in Cookie and Cracker Technology, AVI, Westport, CT. (now part of Van Nostrand Reinhold, New York ) (1968).Google Scholar
  5. D.J.R. Manley, in Technology of Biscuits and Cookies, Ellis Horwood, Chichester (1983).Google Scholar
  6. R.J. Taylor, in Food Additives, John Wiley, New York (1980).Google Scholar

Copyright information

© Chapman & Hall 1991

Authors and Affiliations

  • D. V. Lawrence
  • D. G. Ashwood

There are no affiliations available

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