Baking & Snack - December 2006 - 74

April 2005

More Than Just Indulgent
Chocolate applications also can increase
antioxidant content.
BY JEFF GELSKI
hocolate applications in grainbased foods can add flavor that
consumers crave. Recently, the
choice of chocolate applications has become important in another area besides
indulgence. How cocoa is processed
can affect the antioxidant content of
the finished chocolate, making it possible for some chocolate styles to carry
a healthier image than others.
Antioxidants can provide protection
against free radicals, which are natural
toxic byproducts that may cause cell
damage in the human body. Found in
cocoa, polyphenols are antioxidants
that potentially can provide health
benefits in the areas of cardiovascular health, cancer prevention, regulation of the immune system, improved
brain function, tooth decay prevention, improved sugar metabolism and
increased activity level, according to
Barry Callebaut, a chocolate manufacturer based in Zurich, Switzerland,
with a presence in 25 countries.
Making chocolate applications

C

p. 83

Bioleavening

ᮡ Promoting a chocolate's origin as

p. 93

Sweeteners

from Costa Rica or Papua New Guinea
has become the latest way to capture
consumer attention.

p. 96

Ingredient News

Belcolade

December 2006 / BAKING & SNACK / 77



Baking & Snack - December 2006

Table of Contents for the Digital Edition of Baking & Snack - December 2006

Contents
Baking & Snack - December 2006 - 1
Baking & Snack - December 2006 - 2
Baking & Snack - December 2006 - 3
Baking & Snack - December 2006 - Contents
Baking & Snack - December 2006 - 5
Baking & Snack - December 2006 - 6
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