Frozen dessert over and above the volume of the

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frozen dessert over and above the volume of the liquid mixture from which it was produced that is caused by incorporation of air during freezing. 14) What causes undesirable texture changes in frozen desserts? Change in sugar, milk (or other liquid) or fat content, crystal size, and incorporation of air during freezing (overrun) 15) Define the following terms from Chapter 25 & 26: a. simple syrup: liquid produced by boiling sugar and water together b. crystalline candy: candy formed from a sugar solution handled so that the sugar crystalizes c. amorphous candy: type of candy formed from sugar solution that did not crystallize d. nuclei: small aggregates of molecules serving as the starting point of crystal formation e. seed: to create nuclei or starting points from which additional crystals can form f. interfering agent: substance added to the sugar syrup to prevent the formation of large crystals, resulting in a candy with a waxy, chewy texture g. 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 h. stabilizers: compounds such as vegetable gum that attract water and interfere with ice crystal formation, resulting in a smoother consistency in frozen desserts 4 of 5
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i. mellorine: product made without milk fat, other fats can be used as long as fat content is not less than 6% j. gelato: frozen dessert with intense flavor and colors containing sugar, milk, cream, egg yolks, and flavoring k. sorbet: frozen dessert containing no dairy, fat, egg, or gelatin ingredients l. sherbet: frozen dessert containing less than 2% milk fat and often more sugar than ice cream 5 of 5
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  • Summer '17
  • Tracy Grgich
  • Crystal, ice cream

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