ShareFormation and stabilization of expansion in ice cream.
[In Russian. / En russe.]
Author(s) : FIL'CHAKOVA N. N.
Type of article: Article
Summary
In order to underline the principles of expansion in frozen whipped creams, mixtures of skimmed ice cream were studied (mass fraction of dry substances, 29 %) with different stabilizers, treated for 8 minutes in discontinuous freezers with a capacity of 20 kg/h. Expansion of mixtures was studied with a microscope and with an electron scanning microscope. Results show that the degree of expansion increases with a decrease in mixture loss during freezing. Expansion of whipped frozen products mainly depends on the initial structure of the mixture. C.C.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1993-1467
- Languages: Russian
- Source: Kholodilnaya Tekhnika - n. 10
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Ice creams - Keywords: CIS; Manufacture; Performance; Testing; Ice cream; Freezing; Overrun
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Use of sucrose substitutes in sorbet production.
- Author(s) : KAZAKOVA N. V., OLENEV Ju. A.
- Date : 1991
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 10
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SCRAPED-SURFACE COOLERS FOR THE PREPARATION OF ...
- Author(s) : VINOGRADOV A. A., TATUSINA L. M., SENDER E. G.
- Date : 1991
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 6
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Equipment for producing ice cream in Tol'jatti.
- Author(s) : PODKOLZIN A. I., KLADIJ A. G.
- Date : 1991
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 8
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METHODS EXPRESSING ICE CREAM OVER-RUN.
- Author(s) : OLENEV Ju. A.
- Date : 1984
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 7
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Physicochemical properties of ice cream.
- Date : 1994
- Languages : English
- Source: Eur. Dairy Mag. - n. 1
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