Estudo reológico de chocolates elaborados com diferentes cultivares de cacau (Theobroma cacao L.)/Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties

Chocolate can be defined as a suspension of solid particles (sugar, cocoa solids and milk solids) In a continuous fat phase, which contributes to the aroma, flavour and colour, besides giving form to the final product. The rheology of chocolates Is measured during production using two parameters: th...

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Bibliographic Details

Published in:	Revista brasileira de tecnologia de alimentos Vol. 16; no. 3; p. 192
Main Authors:	Leite, Paula Bacelar, Lannes, Suzana Caetano da Silva, Rodrigues, Alexandre Mariani, Soares, Fabiana Andreia Schäfer De Martini, Soares, Sérgio Eduardo, Bispo, Eliete da Silva
Format:	Journal Article
Language:	Portuguese
Published:	Campinas Instituto de Tecnologia de Alimentos (ITAL) 01-07-2013
Subjects:	Chocolate Cocoa
Online Access:	Get full text
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