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- Dutch_process_chocolate abstract "Dutch process chocolate or Dutched chocolate is chocolate that has been treated with an alkalizing agent to modify its color and give it a milder taste compared to "natural cocoa" extracted with the Broma process. It forms the basis for much of modern chocolate, and is used in ice cream, hot cocoa, and baking.The Dutch process was developed in the early 19th century by Dutch chocolate maker Coenraad Johannes van Houten, whose father Casparus is responsible for the development of the method of removing fat from cacao beans by hydraulic press around 1828, forming the basis for cocoa powder. These developments greatly expanded the use of chocolate, which had been mostly used as a beverage in Europe until that time.Because Dutch process cocoa has a neutral pH and is not acidic like natural cocoa, it cannot be used in recipes that use baking soda as the leavening agent, which relies on the acidity of the cocoa to activate it. Rather, Dutch process cocoa can be used in recipes that use baking powder (instead of baking soda) for leavening.The Dutch process: Lowers acidity Increases solubility Enhances color Smooths flavorCompared to other processes, Dutch process chocolate contains lower amounts of flavonols (antioxidants). The effect this has on health is disputed. Professor Dr. Irmgard Bitsch of the Institut für Ernährungswissenschaft, Justus-Liebig-University Giessen claims that the reduction of antioxidants due to the process is not significant and enough polyphenols and procyanids remain in the cocoa. One study determined that 60% of natural cocoa's original antioxidants were destroyed by even light dutching, and 90% were destroyed by heavy dutching. However, natural cocoa has such high levels of antioxidants that even a 60% reduction leaves it high on the list of antioxidant-rich foods.".
- Dutch_process_chocolate alias "Dutched chocolate".
- Dutch_process_chocolate creatorOfDish Coenraad_Johannes_van_Houten.
- Dutch_process_chocolate ingredient Alkali.
- Dutch_process_chocolate ingredient Chocolate.
- Dutch_process_chocolate origin Netherlands.
- Dutch_process_chocolate wikiPageID "595121".
- Dutch_process_chocolate wikiPageRevisionID "556944212".
- Dutch_process_chocolate alternateName "Dutched chocolate".
- Dutch_process_chocolate country Netherlands.
- Dutch_process_chocolate creator Coenraad_Johannes_van_Houten.
- Dutch_process_chocolate hasPhotoCollection Dutch_process_chocolate.
- Dutch_process_chocolate mainIngredient "Chocolate, alkalizing agent".
- Dutch_process_chocolate name "Dutch process chocolate".
- Dutch_process_chocolate type Chocolate.
- Dutch_process_chocolate subject Category:Chocolate.
- Dutch_process_chocolate subject Category:Chocolate_industry.
- Dutch_process_chocolate subject Category:Dutch_cuisine.
- Dutch_process_chocolate subject Category:Dutch_inventions.
- Dutch_process_chocolate type Food.
- Dutch_process_chocolate type FunctionalSubstance.
- Dutch_process_chocolate comment "Dutch process chocolate or Dutched chocolate is chocolate that has been treated with an alkalizing agent to modify its color and give it a milder taste compared to "natural cocoa" extracted with the Broma process.".
- Dutch_process_chocolate label "Dutch process chocolate".
- Dutch_process_chocolate label "Dutch process".
- Dutch_process_chocolate label "Proceso holandés".
- Dutch_process_chocolate sameAs Dutch_process.
- Dutch_process_chocolate sameAs Proceso_holandés.
- Dutch_process_chocolate sameAs m.02tm6r.
- Dutch_process_chocolate sameAs Q898835.
- Dutch_process_chocolate sameAs Q898835.
- Dutch_process_chocolate wasDerivedFrom Dutch_process_chocolate?oldid=556944212.
- Dutch_process_chocolate isPrimaryTopicOf Dutch_process_chocolate.
- Dutch_process_chocolate name "Dutch process chocolate".