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Author Question: Which of the following promotes fine ice crystals and a smooth texture? (Read 86 times)

vinney12

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Question 1

Which of the following is NOT usually an important role for a stabilizer in a frozen dessert?
◦ To bind water
◦ To increase viscosity
◦ To lower to freezing point
◦ To interfere with crystal formation and growth

Question 2

Which of the following promotes fine ice crystals and a smooth texture?
◦ Fat
◦ Protein
◦ Agitation
◦ All of above


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Marked as best answer by vinney12 on Aug 1, 2020

fffftttt

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Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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vinney12

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Reply 2 on: Aug 1, 2020
Gracias!


tandmlomax84

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Reply 3 on: Yesterday
:D TYSM

 

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