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Á¦Ç° ¡í I/C ¡í IC Ç°Áú - Flavor defect - Texture defect - Melting quality - ºù°áÁ¤ ¼ºÀå Body and Texture Defects 1. Coarse/Icy Texture: Due to the presence of ice crystals of such a size that they are noticeable when the ice cream is eaten. See May be caused by:
2. Crumbly Body: A flaky or snowy characteristic caused by:
3. Fluffy Texture: A spongy characteristic caused by:
4. Gummy Body: This defect is the opposite of Crumbly in that it imparts a pasty or putty-like body. It is caused by:
5. Sandy Texture: One of the most objectionable texture defects but easiest to detect. It is caused by Lactose crystals which do not dissolve readily and produce a rough or gritty sensation in the mouth. This can be distinguished from "iciness" because the lactose crystals do not melt in your mouth. This defect can be prevented by many of the same factors that inhibit iciness:
6. Weak Body: Ice cream lacks "chewiness" and melts quickly into a watery liquid. Gives impression of lacking richness. May be caused by:
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