6 - Biscuit Making Flashcards
(19 cards)
What is true of a comercially made biscuit
Water content of a finished biscuit is between 1-4%
Process is partly or fully automated
What 4 ingredients are used in biscuit manufacture
Water
Flour
Sugar
Fat
What factors affect water absorption when making biscuits
Wheat variety and hardness
Flour starch damage
Protein content and quality
Why is the amount of hard wheat used important when making biscuits to be packing in stacks of fixed length
Hard wheat flours tend to produce thinner biscuits
Hard wheat flours produce harder biscuits
What are short dough biscuits made from
Short crumbly doughs without a developed gluten network
T/F The type of wheat used for making short dough biscuits is important
False
Short bread is an example of what type of biscuit
Short dough
Rich tea is an example of what type of biscuit
Semi-sweet
Puffs are an example of what type of biscuit
Crackers
What factors are important when making semi-sweet or hard dough biscuits
Lower fat and sugar levels than short dough
Low protein flour
More developed gluten networks than short dough
What is one way of minimising contraction in semi-sweet biscuits
Adding sodium metabisulphite and 25% more water
T/F Cream crackers are made from soft doughs
False
What are finished snack crackers usually sprayed or dusted with
Oil and salt
What are the most important factors in wafer batter
Absence of gluten development
Batter viscosity
What may cause shrinkage in soft dough biscuits during baking
Overmixing
Flour too strong
Incorrect fat level
What may cause shrinkage in semi-sweet biscuits during baking
Incorrect protein modification
T/F A consistent knock out time is critical to wafer production
True
T/F in semi-sweet (hard dough) biscuits, protein can be modified using sodium metabisulphate
True
It is important that wafer flour does … … … in the … …
Not develop gluten
Mixed batter
