Lab 4 Flashcards
Frozen desserts consist of ____ surrounded by what?
Ice crystals surrounded by a sugar syrup.
Ice milk contains ___ instead of what?
Contains milk instead of cream.
What is mellorine?
Dessert with vegetable fat instead of milk fat
What are the 6 factors which affect the quality of frozen desserts?
1) Sugar 2) Milk solids 3) Fat 4) Emulsifiers 5) Stabilizers 6) Temperature of Freezing Mixture
How does sugar affect the quality of frozen desserts?
Hugh concentrations of sugary be used since the sweetness of a frozen dessert is attenuated by cold temperature.
How does milk solids affect the quality of frozen desserts?
Improve body and promote smooth texture.
What happens if too much non-fat milk solids are added to ice-cream?
Create a sandy extra because lactose is relatively INSOLUBLE, will precipitate into large crystals that the tongue can detect.
Milk solids can be added in the form of …
evaporated milk
How does fat affect the quality of frozen desserts?
Creates a rich body and smooth texture
Why is the amount of fat limited in frozen desserts?
Too much can create a too hard product
How does emulsifiers affect the quality of frozen desserts?
Promote smooth texture by incorporation of minute air bubbles, and stabilize foam structure during storage.
What are some common emulsifiers?
Mono and di glycerides. Egg yolk because of its lecithin content
How do stabilizers affect the quality of frozen desserts?
Restrict crystal growth during storage. i.e carrageenan and guar gum
How does temperature of the freezing mixture affect the quality of frozen desserts?
The ratio of ice to salt water and the size of salt crystals and pieces of ice affect the temperature attained by the brine
Most frozen desserts are made by _____
Agitating the mixture at a low temperature, created ice crystals from water in the mixture.
Why is motion needed to make frozen desserts?
Keeps the crystals small and will incorporate air
Pure ice cannot __
freeze water
How does an ice cream maker work?
brine = iceboater and salt, or coils or refrigerant in industry will withdraw heat from the mixture so it becomes cold enough for ice crystals to form.
Sugar is produced from what?
The juice extracted from sugar canes and sugar beets
How is the juice boiled down?
Boiled down to a thick syrup to which tiny seed crystals are added and are allowed to grow into a larger sugar crystals by crtallization.
What are large crystals refined into after crystallization?
Molasses, brown sugar and granulated white sugar.
How are blackstrap molasses created?
The residual obtained in the refining process.
what nutrient is higher in blackstrap molasses?
Iron
How is powdered sugar or icing sugar made?
Pulverized granulated white sugar, sometimes corn or wheat starch is added to prevent caking.
