Process and apparatus for improving roast coffee
1991
Bonne, H.
To improve the quality, especially the flavour of roast coffee, the raw-coffee beans are pretreated by enrichment with saccharides. Saccharides are added to the raw-coffee beans in an aqueous solution in a proportion of approximately 10%. The enrichment of the raw-coffee beans with saccharides results in an appreciable increase in the content of "fine" acids in the roast coffee and consequently in an improvement of quality.
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Эту запись предоставил University of the Philippines at Los Baños