What Is Nougat and the ingredients functions

What is nougat primarily composed of?

• An aerated confection stabilized by protein with a sugar syrup continuous phase.

• A mixture of caramel, chocolate, and nuts.

• A web of fat molecules with cocoa solids and sugar.

• A protein boiled out of animal parts.

Which of the following is NOT one of the four main variables that differentiate nougat from other confections?

• Air content

• Water content

• Type of sugar

• Type of protein

• Temperature during cooling

What is the primary reason Marshmallow Fluff is not considered nougat, despite both being aerated sugar syrups stabilized by protein?

• Marshmallow Fluff contains gelatin, while nougat does not.

• Marshmallow Fluff has a higher water content.

• Marshmallow Fluff uses a different type of sugar.

• Marshmallow Fluff is not whipped with air.

What causes the difference in texture between a 3 Musketeers bar (brittle) and a Charleston Chew (chewy)?

• The amount of water content.

• The type of protein used.

• The state of the sugar (partially crystalline vs. stretching).

• The temperature at which they are cooked.

Besides sugar crystallization, what other factor significantly influences the texture of nougat?

• The type of flavoring agents used.

• The amount of air whipped into the mixture.

• The type of chocolate coating.

• The storage temperature of the candy.