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WHIPPED FROZEN DESSERTS.

[In Italian. / En italien.]

Author(s) : BRAY F.

Type of article: Article

Summary

THESE PRODUCTS ARE SIMILAR TO ICE CREAM BUT THEIR COMPOSITIONS ARE GENERALLY RICHER ; THEY ARE GENERALLY USED FOR DECORATION OR FILLING OF FROZEN PASTRY PRODUCTS OR AS A FINISH PRODUCT LIKE FROZEN CREAM, MOUSSE, ETC. THEIR PERFORMANCE IS GENERALLY DIFFERENT FROM PLAIN ICE-CREAM'S, BECAUSE OF A GREATER SOFTNESS AT FREEZING TEMPERATURE AND EASIER EXTRUDABILITY JOINT TO BETTER SHAPE-RETENTION. STIFFNESS, PENETROMETRIC VALUE, SHEAR THINNING, RELAXATION TIME, LATERAL RESISTANCE, AIR CELLS DISTRIBUTION AND OTHER RHEOLOGICAL PARAMETERS ARE DEFINED AND CONTROL METHODS REPORTED.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1984-2381
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 23 - n. 3
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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