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Dutch Process Chocolate
Dutch processed cocoa, Dutched cocoa, or alkalized cocoa, is made from cocoa solids that have been treated with an alkalizing agent to reduce the natural acidity of cocoa, giving it a less bitter taste and darker colour compared to "natural cocoa" extracted with the Broma process. Alkalizing agents employed vary, but include potassium carbonate (E501), sodium carbonate (E500), and sodium hydroxide (E525). Dutching greatly reduces the levels of certain phytochemicals in cocoa. It forms the basis for much of modern chocolate, and is used in ice cream, hot chocolate, and baking. History The Dutch process was developed in the early 19th century by Dutch chocolate maker Coenraad Johannes van Houten, whose father Casparus was responsible for the development of the method of removing fat from cocoa beans by hydraulic press around 1828, forming the basis for cocoa powder. These developments greatly expanded the use of cocoa, and reduced the oiliness that was previously associate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dutch Process And Natural Cocoa
Dutch or Nederlands commonly refers to: * Something of, from, or related to the Netherlands ** Dutch people as an ethnic group () ** Dutch nationality law, history and regulations of Dutch citizenship () ** Dutch language () * In specific terms, it reflects the Kingdom of the Netherlands ** Dutch Caribbean ** Netherlands Antilles Dutch may also refer to: Places * Dutch, West Virginia, a community in the United States * Pennsylvania Dutch Country People Ethnic groups * Pennsylvania Dutch, a group of early German immigrants to Pennsylvania Specific people * Dutch (nickname), a list of people * Johnny Dutch (born 1989), American hurdler and field athlete * Dutch Schultz (1902–1935), American mobster born Arthur Simon Flegenheimer * Dutch Mantel, ring name of American retired professional wrestler Wayne Maurice Keown (born 1949) * Dutch Savage, ring name of professional wrestler and promoter Frank Stewart (1935–2013) Arts, entertainment, and media Fictional characters ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocoa Butter
Cocoa butter, also called theobroma oil, is a pale-yellow, edible Vegetable oil, fat extracted from the cocoa bean (''Theobroma cacao''). It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa Flavoring, flavor and aroma. Its melting point is slightly below human body temperature. It is an essential ingredient of chocolate and related confectionary products. Cocoa butter does not contain butter or other animal products; it is veganism, vegan. Extraction and composition For use in chocolate manufacture, the cocoa beans are first Solid-state fermentation, fermented and then dried. The beans are then roasted and separated from their hulls to produce cocoa nibs. About 54–58% of the cocoa nibs is cocoa butter. The cocoa nibs are ground to form Chocolate liquor, cocoa mass, also known as cocoa liquor or chocolate liquor. Chocolate liquor is pressed to separate the cocoa butter from the non-fat cocoa solids. Cocoa butt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polyphenol
Polyphenols () are a large family of naturally occurring phenols. They are abundant in plants and structurally diverse. Polyphenols include phenolic acids, flavonoids, tannic acid, and ellagitannin, some of which have been used historically as dyes and for tanning (leather), tanning garments. Etymology The name derives from the Ancient Greek word (, meaning "many, much") and the word ‘phenol’ which refers to a chemical structure formed by attachment of an aromatic benzenoid (phenyl) ring to a hydroxyl (-OH) group (hence the ''-ol'' suffix). The term "polyphenol" has been in use at least since 1894. Definition Polyphenols are natural products with "one or several hydroxyl groups on aromatic rings", including four principal classes: phenolic acids, flavonoids, stilbenes, and lignans. Flavonoids can be grouped as flavones, flavonols, flavanols, flavanones, isoflavones, proanthocyanidins, and anthocyanins. Particularly abundant flavanoids in foods are catechin (tea, frui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Giessen
Giessen, spelled in German (), is a town in the Germany, German States of Germany, state () of Hesse, capital of both the Giessen (district), district of Giessen and the Giessen (region), administrative region of Giessen. The population is approximately 90,000, with roughly 37,000 university students. The name comes from ''Giezzen'', as it was first referred to in 1197, which refers to the position of the town between several rivers, lakes and streams. The largest river in Giessen is the Lahn, which divides the town in two parts (west and east), roughly north of Frankfurt am Main. Giessen is also home to the University of Giessen. In 1969, the town hosted the ninth ''Hessentag'' state festival. History Giessen came into being as a moated castle in 1152 built by Count Wilhelm von Gleiberg, although the history of the community in the northeast and in today's suburb called "Wieseck" dates back to 775. The town became part of Hesse-Marburg in 1567, passing to Landgraviate of Hess ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
University Of Giessen
University of Giessen, official name Justus Liebig University Giessen (), is a large public research university in Giessen, Hesse, Germany. It is one of the oldest institutions of higher education in the German-speaking world. It is named after its most famous faculty member, Justus von Liebig, the founder of modern agricultural chemistry and inventor of artificial fertiliser. It covers the areas of arts/humanities, business, dentistry, economics, law, medicine, science, social sciences and veterinary medicine. Its university hospital, which has two sites, Giessen and Marburg (the latter of which is the teaching hospital of the University of Marburg), is the only private university hospital in Germany. History The University of Giessen is among the oldest institutions of higher educations in the German-speaking world. It was founded in 1607 as a Lutheran university in the city of Giessen in Hesse-Darmstadt because the all-Hessian ''Landesuniversität'' (the nearby University o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antioxidants
Antioxidants are Chemical compound, compounds that inhibit Redox, oxidation, a chemical reaction that can produce Radical (chemistry), free radicals. Autoxidation leads to degradation of organic compounds, including living matter. Antioxidants are frequently added to industrial products, such as polymers, fuels, and lubricants, to extend their usable lifetimes. Foods are also treated with antioxidants to prevent Food spoilage, spoilage, in particular the rancidification of Vegetable oil, oils and fats. In Cell (biology), cells, antioxidants such as glutathione, mycothiol, or bacillithiol, and enzyme systems like superoxide dismutase, inhibit damage from oxidative stress. Known diet (nutrition), dietary antioxidants are vitamins vitamin A, A, vitamin C, C, and vitamin E, E, but the term has also been applied to various compounds that exhibit antioxidant properties in vitro, having little evidence for antioxidant properties in vivo. Dietary supplements marketed as antioxidants hav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavonols
Flavonols are a class of flavonoids that have the 3-hydroxyflavone backbone (IUPAC name: 3-hydroxy-2-phenylchromen-4-one). Their diversity stems from the different positions of the phenolic –OH groups. They are distinct from flavanols (with "a") such as catechin, another class of flavonoids, and an unrelated group of metabolically important molecules, the flavins (with "i"), derived from the yellow B vitamin riboflavin. Flavonols are present in a wide variety of fruits and vegetables. In Western populations, estimated daily intake is in the range of 20–50 mg per day for flavonols. Individual intake varies depending on the type of diet consumed. The phenomenon of dual fluorescence (due to excited state intramolecular proton transfer or ESIPT) is induced by tautomerism of flavonols (and glucosides) and could contribute to plant UV protection and flower colour. Besides being a subclass of flavonoids, flavonols are suggested by a study of cranberry juice to play a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baking Powder
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid–base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. The first ''single-acting'' baking powder (meaning that it releases all of its carbon dioxide as soon as it is dampened) was developed by food manufacturer Alfred Bird in England in 1843. The first ''double-acting'' baking powder, which releases some carbon dioxide when dampened and later releases more of the gas when heated by baking, was developed by Eben Norton Horsford in the U.S. in the 1860s. Baking powder is used instead of yeast for end-products where fermentation flavors would be undesirable, or wher ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buttermilk
Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in Western countries is cultured separately. It is common in warm climates, where unrefrigerated milk sours quickly. Buttermilk can be drunk straight, and it can also be used in cooking. In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork. Traditional buttermilk Originally, buttermilk referred to the thin liquid left over from churning butter from cultured or fermented cream. Traditionally, before the advent of homogenization, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream Of Tartar
Potassium bitartrate, also known as potassium hydrogen tartrate, with formula K C4 H5 O6, is the potassium acid salt of tartaric acid (a carboxylic acid)—specifically, l-( + )-tartaric acid. Especially in cooking, it is also known as cream of tartar. It is produced as a byproduct of winemaking by purifying of the precipitate deposited by fermenting must in wine barrels, which arises from the tartaric acid and potassium naturally occurring in grapes. Approved by the FDA as a direct food substance, cream of tartar is used as an additive, stabilizer, pH control agent, antimicrobial agent, processing aid, and thickener in various food products. It is used as a component of baking powders and baking mixes, and is valued for its role in stabilizing egg whites, which enhances the volume and texture of meringues and soufflés. Its acidic properties prevent sugar syrups from crystallizing, aiding in the production of smooth confections such as candies and frostings. When combined ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leavening Agent
In cooking, a leavening agent () or raising agent, also called a leaven () or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An alternative or supplement to leavening agents is mechanical action by which air is incorporated (i.e. kneading). Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen. When a dough or batter is mixed, the starch in the flour and the water in the dough form a matrix (often supported further by proteins like gluten or polysaccharides, such as pentosans or xanthan gum). The starch then gelatinizes and sets, leaving gas bubbles that remain. Biological leavening agents * ''Saccharomyces cerevisiae'' producing carbon dioxide found in: ** baker's yeast ** Beer barm (unpasteurised—live yeast) ** ginger beer ** kefir ** sourdough starter * '' Clostridium perfring ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sodium Bicarbonate
Sodium bicarbonate ( IUPAC name: sodium hydrogencarbonate), commonly known as baking soda or bicarbonate of soda (or simply “bicarb” especially in the UK) is a chemical compound with the formula NaHCO3. It is a salt composed of a sodium cation ( Na+) and a bicarbonate anion (). Sodium bicarbonate is a white solid that is crystalline but often appears as a fine powder. It has a slightly salty, alkaline taste resembling that of washing soda ( sodium carbonate). The natural mineral form is nahcolite, although it is more commonly found as a component of the mineral trona. As it has long been known and widely used, the salt has many different names such as baking soda, bread soda, cooking soda, brewing soda and bicarbonate of soda and can often be found near baking powder in stores. The term ''baking soda'' is more common in the United States, while ''bicarbonate of soda'' is more common in Australia, the United Kingdom, and New Zealand. Abbreviated colloquial forms such as '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
