ShareSummary
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.
Links
See the source
Indexing
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Themes:
Food engineering;
Ice creams - Keywords: Physical property; Frozen dessert; Ice cream
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CHANGES IN FREEZING POINT AND RHEOLOGICAL PROPE...
- Author(s) : SMITH D. E., BAKSHI A. S., LOMAURO C. J.
- Date : 1984/08
- Languages : English
- Source: Milchwissenschaft - vol. 39 - n. 8
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