INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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prevent overrun in the product
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incoroporate large air cells to make the ice cream texture smoother
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break down milk fat into smaller particlees so the ice cream is creamy
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incorporate small air cells to prevent ice cream from becoming a solid mass of frozen ingredients
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Detailed explanation-1: -During aeration and freezing, the ice cream mix undergoes partial coalescence, where clumps and clusters of the fat globules form and build an internal fat structure or network into the frozen product by trapping air within the coalesced fat.
Detailed explanation-2: -The main role of air is to make ice cream soft. And without it our ice cream would be a solid block, more like a lolly or popsicle.
Detailed explanation-3: -In the bowl of an electric mixer, whip the cream until stiff peaks form. On low speed, mix in the condensed milk, vanilla, and any flavorings. Pour into a resealable container, cover the surface with plastic wrap, then seal. Freeze for at least 6 hours, or until firm. Keep stored in the freezer. 29-Jul-2015