Effect of Heating Conditions on Physical Properties of Model Hard Candy
2006
Lee, N.J. (Dongguk University, Seoul, Republic of Korea) | Lee, S.J. (Dongguk University, Seoul, Republic of Korea), E-mail: [email protected] | Shin, Y.M. (Haitai Confectionery and Foods Co., Ltd.)
The effect of heating temperature in candy making was investigated on physical properties of a model hard candy. A mixture of sucrose and water was heated up to a final temperature (T∧f), poured into a candy forming frame, and cooled to be solidified. T∧f was set at 170, 180, 190, 200℃, respectively. Temperature (T) and water content of the mixture were measured during heating and cooling. T∧g(glass transition temperature) was estimated with respect to water content. T-T∧g remained at a constant (+) value as the corresponding water content decreased during heating; T-T∧g decreased even to (-) value during cooling.
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