Characterizing Maillard reaction kinetics and rheological changes in white chocolate over extended heating.
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DOI: 10.1111/1750-3841.15772
Abstract: Molten white chocolate held at high temperatures for extended periods of time undergoes thickening and nonenzymatic browning reactions. Lactose and milk proteins participate in Maillard browning, which occurs more rapidly at higher temperatures. Crystallization of… read more here.
Keywords: colorimetry; chocolate; amorphous lactose; maillard browning ... See more keywords