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Instrumental methods to analyze texture of plain chocolates and milk chocolate are reviewed. Using a strength testing apparatus and special measuring cells a method to determine the compression strength, shear strength and rupture force during hesion testing are described. By means of a modified penetrometer equipped with a recording device the melting properties were determined. To determine the maximum value of size of disperse components a modified precision thickness testing instrument is applied. The methods offer good reproducibility. The influence of some measuring parameters and sources of error are explained.
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Tscheuschner et al. (1986) studied this question.
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