2024 Author: Brian Parson | [email protected]. Last modified: 2023-12-17 15:02
Recently, researchers from the University of Leuven have made an attempt to create super chocolate by adding the yeast of the species Saccharomyces cerevisiae. The resulting product has unsurpassed properties. The technology is already being used by a Belgian chocolate company.
Scientists have found that the taste of the brown temptation is formed when the sticky white pulp covering the cocoa beans begins to ferment during drying. The process begins as soon as the cocoa beans are harvested. They are placed in large wooden boxes or spread on the ground to dry.
During this process, an unappetizing white pulp containing sugars, proteins, pectins and small amounts of lignin and hemicellulose is killed. Environmental microbes consume the pulp by fermentation. The difference in the taste of chocolate is obtained from microbes from different farms.
Some microbes produce bad odors. They penetrate the beans and then worsen the taste of the delicacy. Other microorganisms fail to fully consume the pulp, which makes the grains difficult to process. This is where beer yeast comes in handy.
During the experiments, more than 1000 species of Saccharomyces cerevisiae were tested until it was determined which of them had the best qualities. In addition to providing better taste and aroma, the selected one prevents the growth of fungi on the raw material.
With the new technology, the producers ensure the best taste qualities of each individual cocoa bean. The technology is innovative and allows the production of the highest quality chocolate.
Innovations in chocolate production are extremely diverse - there are a number of attempts to produce chocolate with wine, whiskey, beer, etc. The experience of scientists from the University of Leuven is not the first to create a new and better product.
And while scientists in Belgium are investing in the brewing industry, the first chocolate with a Bulgarian rose was made in Bulgaria months ago.
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