Chapter 26 Flashcards
What is Body
the volume of ice cream shrinks as it ages because of the collapsing films around the air cells
What is heat Stock
Repeated cycles of temperature fluctuations between cold and warm that cause larger ice crystal growth, reducing the quality of frozen desserts.
What is overrun
The volume of a frozen dessert over and above the volume of the liquid mixture from which it was produced; this increase in volume results from the incorporation of air during freezing.
What is ice cream?
Frozen mixture of dairy ingredients containing at least 10% milk fat and weighing at least 4.5 pounds per gallon. Marketing terms include regular ice cream, economy ice cream (lower price), premium ice cream (higher fat content), and super-premium ice cream (high fat content—at least 12% milk fat, but 16-18% preferred-and the best ingredients).
What is low-fat ice cream
Contains no more than 3 grams of total fat per serving.
What is a gelato
Frozen dessert with intense flavor and colors. It contains sugar, milk, cream, egg yolks, and flavoring.
What is a sherbet
often made with egg whites and or gelatin give them a creamy consistency and more sugar is added to compensate for low fat. contains less than 2% milk fat and often more sugar than ice cream.
What is a sorbet
pureed fruit or fruit flavoring and a sugar syrup made of equal amounts of sugar and water simmered together
What is Mellorine
A product made without milk fat. Other fats from either animal or vegetable sources can be used as long as fat content is not less than 6%
The difference between sherbet and sorbet
Sorbets differ from sherbets in that they are made without fat, eggs gelatin, or dairy products (MSNF).
Structure of ice cream
Ice cream is a foam of air bubbles trapped in frozen liquid. The liquid contains the dissolved sugar and milk solids.
factors affecting quality
flavor, texture, and body.
What is overrun
Increase in volume that occurs when ice cream is
frozen with agitation
%=(vol. of dispersion-original vol./ original vol.) × 100
Commercial ice cream -70~100%
Why are rock salt added to the ice cream Machine ?
• Salting the ice surrounding a churning ice cream canister speeds the melting of the ice; to remove sufficient heat from the ingredients in the canister so that they start to freeze Crushed rather than cubed ice, rock sal is preferred over table salt
What does churning promotes ?
Churning promotes the formation of the numerous small ice crystal nuclei necessary for a smooth, velvety texture
