How does agitation affect the texture of frozen desserts?
Agitation promotes the formation of numerous small nuclei that are necessary for a smooth, velvety texture. In addition, the agitation encourages the fat globules to partially disrupt their membranes and rejoin with similar disrupted fat globules to form a larger mass, which promotes a "creamier" sensation. Agitation also aids in incorporation of air, which increases volume.
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The Wernicke-Korsakoff syndrome may be treated with supplements of
a. folacin. b. thiamin. c. vitamin C. d. vitamin B12.
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One molecule of sucrose contains _____ molecule(s) of glucose
a. one b. two c. three d. four e. five