Flavanols are destroyed in chocolate at what temperature?

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Bernie Zieme asked a question: Flavanols are destroyed in chocolate at what temperature?
Asked By: Bernie Zieme
Date created: Tue, Jun 22, 2021 3:46 PM
Date updated: Fri, Sep 30, 2022 12:14 AM

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Earlier work by the researchers found that around 70% of phenolic compounds and most antioxidant properties were destroyed by prolonged heating during convection roasting, which typically uses temperatures from 150°C-250°C for between 30 and 120 mins.

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