Peter Greweling, Culinary Institute of America

Hydrolysis

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About
The process of breaking the chemical bonds in starch or sugar to make shorter saccharide chains. The hydrolysis of sucrose into fructose and dextrose is called inversion.

© 2007 All rights reserved. Published by Wiley.