Crackers, biscuits and cookies processing and...
Transcript of Crackers, biscuits and cookies processing and...
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Dr. Shanise Lisie Mello El Halal
Crackers, biscuits and cookies – processing and factors that affect quality parameters and
consumer’s acceptability
Grain Processing TechnologiesClass 6 – September 12th, 2017
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CLASSIFICATION OF BISCUITS (OR COOKIES)
Formulation
Short dough
Hard dough
Method of processing
Sheeting or cutting
Rotary moulding
Wire cutting
Depositing
Source: Wrigley et al., Encyclopedia of Grain Science, Cookies, Biscuits, and Crackers, 2002.
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Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
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Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
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Products are categorized by the balance of flour, sugar, fat & water
• High levels of sugar & fat, relative to flour
– Dough remains more fluid & less structure is developed
• High levels of water & flour, low levels of sugar & fat
– Dough develops a firm structure by gluten development
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Products are categorized by the balance of flour, sugar, fat & water
Source: Wrigley et al., Encyclopedia of Grain Science, Cookies, Biscuits, and Crackers, 2002.
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• Crackers are a wide range of productscharacterised by crispy, open texture andsavoury flavours.
CRACKERS
Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
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Formulation The ‘Major Ingredients’ used are:
Products are categorized by the balance of flour, sugar, fat & water
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Products are categorized by the balance of flour, sugar, fat & water
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TYPICAL PROCESS FLOW FOR CRACKERS
Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
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In general, crackers may have some of the following features
which influence the baking process:
● Doughs which are leavened and fermented with ingredients
such as yeast, ammonia and sodium bicarbonate.
● Doughs generally have a high water content (15–25%).
● Cracker doughs are laminated (the dough sheet is made up
from multiple thin layers).
FEATURES WHICH INFLUENCE THE BAKING PROCESS
Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
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● Some crackers are cut and baked in strips or complete sheets
and broken into individual biscuits after baking.
● Some crackers require a colour contrast between dark blisters
and a pale background colour.
FEATURES WHICH INFLUENCE THE BAKING PROCESS
Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
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Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
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PROCESS FOR SNACK CRACKERSSnack crackers are successful in every market: light and crispy with oil spray.
Critical Ingredients
1. Flour should be weak with a protein content of 8–9%
2. Proteolytic enzyme.Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
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MixingAn ‘all in’ mix on a horizontal mixerTemperature of about 33°C for enzyme doughs.
PROCESS FOR SNACK CRACKERS
Standing Time
The dough is laminated with four laminations, approximately 4 mm thickNo fat/flour filling is used
Forming
Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
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PROCESS FOR SNACK CRACKERS
Baking
Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
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PROCESS FOR SODA CRACKERS
Soda crackers are a traditional product in the United States, where they are
made in very large volumes. Similar crackers are the Biscuits ‘Saltine’ or
‘Premium’ crackers.
Important characteristics:
● A two-stage mixing process known as ‘sponge and dough’
● A long fermentation, usually 24 hours
● Fast baking time, around 2.5 minutes, on a heavy mesh preheated oven band
Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
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• Critical Ingredients
• A strong flour will give an open cracker texture.
• The flour used in the sponge must be 10–11% protein.
• Stronger flour gives a harder cracker. A weaker flour (8.0–
9.0% protein) is usually used for the dough and will give a
product with a softer bite.
PROCESS FOR SODA CRACKERS
Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
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PROCESS FOR SODA CRACKERS
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PROCESS FOR SODA CRACKERS
Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
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BISCUITS
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Doughs for hard sweet biscuits have the following features:
● Doughs have strong, developed gluten which gives an elastic dough, which
is sheeted and cut. It often shrinks in the first stage of baking
● Doughs have low sugar and fat
● Doughs have water contents typically of around 12%
●
HARD SWEET BISCUITS
Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
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• Humidity in the first part of the baking is important to achieve good
volume and a smooth surface sheen;
● Biscuits are baked to low moisture contents, around 1.5–3.0%.
HARD SWEET BISCUITS
Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
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PROCESS FOR HARD SWEET BISCUITS
Marie is a classic biscuit made throughout Europe and Asia. It has a
light, crisp, delicate texture, with pale colour and clear smooth surface.
▪Medium protein flour▪Medium protein flour and contain sodiummetabisulphate (SMS) to develop a softextensible dough.
Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
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1. Flour should not exceed 9.0% protein. Higher protein will result in a
hard biscuit;
2. Corn flour are used to reduce the total gluten content and make a more
tender eating biscuit
3. SMS will modify the protein to make a soft extensible dough.
PROCESS FOR HARD SWEET BISCUITS
Critical Ingredients
Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
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COOKIES
● Very soft doughs which are deposited directly onto the
oven band;
● High fat and sugar recipes;
● Long baking times with relatively low baking temperatures
● High humidity is required in the first oven zones to allow
the dough to spread on the oven band.
Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
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PROCESS FOR A CHOCOLATE CHIP COOKIE
Short cookies with inclusions of chocolate chips or nuts.
Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
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INGREDIENTS▪ Wheat Flour
Wheat Gluten
% of protein determines the flour
strength
Protein content:
▪ Strength and elasticity
▪Crackers are made with strong flour
Starch
▪Rigidity and texture of the biscuit
▪ Dextrinisation = Colouring of the
biscuit Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
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INGREDIENTSSugar
▪Sweetness
▪Texture
▪Inhibit starch Gelatinisation and gluten formation
Leavening Agents
▪Yeast is normally used Used in the production of cream crackers
▪The yeast is most active at temperatures of 30–35°C during
▪Sodium bicarbonate
▪Ammonium bicarbonate
Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
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INGREDIENTS
Fats
▪Act as lubricants
▪Tendetizant agent
▪Provides texture/structure to the product
▪Act as aerating agents
▪Eating quality (palability)
▪Moisture-barrier in finished products
Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
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Is Water an Ingredient?
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Changes during the baking process
Biscuit Structure•Textura•Density/volume•Flavour
Moisture Content Color
BAKING: THE DEVELOPMENT OF THE BISCUITSTRUCTURE AND TEXTURE
Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
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• Ammonia, carbon dioxide gases & water vapor are formed and
released. These cause the cracker to ‘lift’ .
Stage 1: Structure Development Front End Heat is Critical
BAKING: THE DEVELOPMENT OF THE BISCUITSTRUCTURE AND TEXTURE
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Stage 2: Moisture Removal
• Continues to remove ‘free water’ from the dough piece
• Maximum gas/dough piece expansion achieved
• Product volume relaxes
• Fixing the product structure: – Starch gelatinização – Gluten proteins
change (denaturize)
• Crusting of the product surface begins
BAKING: THE DEVELOPMENT OF THE BISCUITSTRUCTURE AND TEXTURE
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Stage 3: Color Development
• Majority of moisture removed during Stages 1 & 2 and coloring now occurs
• Structure is fully set and product is firm
• The color develops due to: – Sugar caramelization – protein reactions
(Maillard browning)
• These also develop flavor
BAKING: THE DEVELOPMENT OF THE BISCUITSTRUCTURE AND TEXTURE
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BAKING: THE DEVELOPMENT OF THE BISCUITSTRUCTURE AND TEXTURE
Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
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BAKING: THE DEVELOPMENT OF THE BISCUITSTRUCTURE AND TEXTURE
Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
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BAKING: THE DEVELOPMENT OF THE BISCUITSTRUCTURE AND TEXTURE
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MODES OF HEAT TRANSFER
Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
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QUALITY PARAMETERS AND CONSUMER’S ACCEPTABILITY
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QUALITY PARAMETERS AND CONSUMER’S ACCEPTABILITY
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QUALITY PARAMETERS AND CONSUMER’S ACCEPTABILITY
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QUALITY PARAMETERS AND CONSUMER’S ACCEPTABILITY
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QUALITY PARAMETERS AND CONSUMER’S ACCEPTABILITY
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QUALITY PARAMETERS AND CONSUMER’S ACCEPTABILITY
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QUALITY PARAMETERS AND CONSUMER’S ACCEPTABILITY
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QUALITY PARAMETERS AND CONSUMER’S ACCEPTABILITY