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标题：Pre-Crystallization of Nougat by Seeding with Cocoa Butter Crystals Enhances the Bloom Stability of Nougat Pralines
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作者：Birgit Böhme ; Annika Bickhardt ; Harald Rohm 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：5
页码：1056
DOI：10.3390/foods10051056
出版社：MDPI Publishing
摘要：Fat bloom is an outstanding quality defect especially in filled chocolate, which usually comprises oils of different origins and with different physical properties. Dark chocolate pralines filled with nougat contain a significant amount of hazelnut oil in their center and have been reported as being notably susceptible to oil migration. The current study was designed to test the assumption that a targeted crystallization of nougat with cocoa butter seed crystals is an appropriate technological tool to reduce filling oil transfer to the outside of the praline and, hence, to counteract chocolate shell weakening and the development of fat bloom. For this purpose, the hardness of nougat/chocolate layer models and the thermal properties of chocolate on top of nougat were analyzed during storage at 23 °C for up to 84 days. Pronounced differences between layer models with seeded nougat and with control nougat that was traditionally tempered were observed. The facts that chocolate hardness increased rather than decreased during storage, that the cocoa butter melting peak was shifted towards a lower temperature, and that the hazelnut oil content in the chocolate was reduced can be taken as explicit indicators for the contribution of seeded nougat to the fat bloom stability of filled chocolate.
关键词：praline; nougat; chocolate; fat bloom; DSC; hardness; crystal seeding; migration praline ; nougat ; chocolate ; fat bloom ; DSC ; hardness ; crystal seeding ; migration