Effect of Sugar and Milk Powder Addition on the Mechanical Properties and Texture of Chocolate

In order to investigate how the addition of two common ingredients in chocolate, sugar and milk powder, affects the mechanical properties of solid chocolate, uniaxial compression tests and wedge fracture tests were carried out using four ratios of chocolate as the experimental material. Mechanical p...

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Veröffentlicht in:	Journal of Oleo Science 2022, Vol.71(11), pp.1577-1589
Hauptverfasser:	Chen, Yu-yao, Zhou, Xing-yu, Qian, Shan-hua, Yu, Jing-hu
Format:	Artikel
Sprache:	eng
Schlagworte:	Chocolate Compression tests constitutive model Constitutive models Creep tests Fracture testing Fracture toughness Ingredients Mathematical models Mechanical properties milk powder Modulus of elasticity sugar
Online-Zugang:	Volltext
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