texture sableuse

Traductions

• anglais

  Auteur : Office québécois de la langue française, 1982

  Notes :

  If more than about 11% of milk-solids-not-fat are present the tendency of lactose to form crystals is increased. Heat shock, or the melting and refreezing of some of the ice cream in the dealer's cabinet, is another factor that favors the crystallization of lactose. The crystal are not immediately noticeable in the frozen ice cream but when it melts in the mouth the crystal become evident and give the sensation of particles of sand and grit. As in the manufacture of sweetened condensed milk, sandiness may be prevented by seeding the mix, just before freezing, with finely divided lactose. Non-fat dry milk and dry whey have also been used for this purpose. The finely divided particles provide nuclei which promote the formation of many small crystal of lactose rather than fewer large ones.
  
  Conditions favoring the development of a sandy texture ((in ice cream)) include a high lactose content (usually expressed as high milk solids-not-fat content), high and perhaps fluctuating temperatures (as in retail cabinets), or high temperature when drawn from freezer, low viscosity of the unfrozen liquid phase, and perhaps the presence of substances which initiate crystal formation. This defect may be controlled by reducing the milk solids-not-fat content of the mix; (b) acid standardization; (c) replacing part of the cane sugar content with dextrose; and (d) maintaining uniformly low storage temperature. The factors affecting texture include: (1) mix composition, (2) ingredients used, (3) physical and chemical characteristics of mix, (4) methods of processing, (5) method of freezing (6) rate of hardening, and (7) storage conditions.

  Terme :

  1. sandy texture