Rheology of Confectionery Products

The book entitled "Rheology of confectionery products" is structured in six chapters. Chapter one presents the rheological behavior study of pastry creams. The second chapter includes rheological behavior of chocolate at different temperature. Chapter three includes rheological and textural properties of goat's milk and mixture of goat's and cow's milk fruit yogurt. Chapter four includes rheological behavior of syrups containing sugar substitutes. Chapter five includes rheological properties of sugar-free milk chocolate: comparative study and optimization. The last chapter includes dough rheological properties, microstructure and bread quality of wheat-germinated bean composite flour.