EFFECT OF CONCHING AND TEMPERING PROCESSES ON THE QUALITY OF CHOCOLATE AND ITS USES IN SOME BAKERY PRODUCTS

Abstract

The major purpose ofthis research is to investigate some of undesirable changes which occur during conching and tempering processes of chocolate and to try to find a correlation between science and technology in chocolate manufacture to overcome such defects.. Furthennore, it is intended to study the effect of the different constituents during the storage of dark chocolate and their relation to the final quality of chocolate and also• to minimize the materials, main power, storage conditions (space, temperature, relative humidity, costs and energy). The physicochemical characteristics indicate that raw cocoa nibs contained a higher content of fat than raw cocoa beans and shells, and a slight decrease of protein content was observed during roasting treatments of cocoa nibs. Also lower fat content was recorded in nibs samples • roasted at 125 C/30min (53.47%), while nibs roasted at 140 C/lSmin. contained a high fat content (59.50%). Analysis of the volatile components in both cocoa beans and conched chocolate indicate that they contained five and twenty four volatile components, respectively. Limenene, myrecene, a-pinene, n.decanal and borneol were present in raw cocoa beans with a concentration of 28.20%, 22.72%, 13.05%, 8.36% and 7.31%, respectively. Solid Fat Content (SFC) of cocoa butter decreased as cocoa butter temperature was raised and the optimum (SFC) was noticed at 25 C (14.45%). which make chocolate resistant for fat bloom. The physical