![]() ![]() The protein is mainly gluten, composed of gliadin and glutenin. The wheat flour is composed of carbohydrate (as starch), protein and fat, together with some fibre, ash and trace minerals and vitamins. The flour will also contain moisture of between 13 – 15%. Wholemeal flour is of 100% extraction and wheat meal flours in between these extraction rates, normally around 84% extraction. Typical biscuit flour is milled to a yield or extraction of 70-75%. The grain consists of bran (12%), which is the outer husk, endosperm, which is the white centre (85.5%) and the tiny germ (2.5%). The principle ingredient of biscuits is wheat flour. This will inform how we design and operate the baking oven. Our aim is to indicate the complex chemical and physical changes which take place with temperature and particularly during baking. Here we will introduce briefly the main ingredients and process requirements for the baking of biscuits. The structure and texture of the biscuit is determined by the ingredients, mixing and forming and the baking process. These features require different baking systems to enhance the appearance of the product. Some products, such as Marie require a very even bland colour, other such as cream crackers and some rotary moulded designs require colour contrasts and highlights.Consistency of colour with time and across the width of the oven band.Low moisture content enhances the keeping qualities of the biscuit.Įvenness of the moisture content from the centre to the outside of the biscuit requires penetrative heat and adequate time for baking and cooling to avoid “checking” (cracks in the biscuits after packing).Important factor in baking doughs with high water content, such as crackers and water biscuits.For example, for a variety of soft doughs and cookies, a preference will be given for radiant heat, a longer baking time at a lower temperature Flavour – many flavours and fillings are heat susceptible and the protection of the flavours and texture of the fillings needs consideration for the baking process.Bite/mouth feel – crispiness, softness, smoothness, crunchiness.Density/volume – low density gives more volume and a lighter bite.Texture – open, flaky, short, depending on the product.The following characteristics are important: Our aim is to bake a high quality biscuit. These changes overlap during the baking process, but it is useful to note that the formation of the structure and texture of the biscuit will take place in the first half of the biscuit baking oven, the reduction in moisture mainly in the middle of the oven and the colour in the final third of the oven. They are the development of the biscuit structure and texture, the reduction in the moisture content, and the development of the colour. There are three main changes which we will see as all biscuits are baked. ![]()
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