Flour properties and the manufacture of semi sweet biscuits

Abstract

AbstractThe results of laboratory and baking tests applied to 48 commercial flour samples, produced during six growing seasons, have been examined in an attempt to determine methods of predicting the behaviour of flour in making semi sweet biscuits from the results of the laboratory tests. The laboratory tests examined were found to be of limited value for this purpose. The most important single property was the protein content of the flour, which should be within the range 7.5 to 10%, if biscuits of acceptable appearance and eating quality are to be obtained. Comparison of the results of the present investigation with those published some 20 years ago1, 2 shows that marked changes have occurred during the intervening years in the properties of flours considered suitable for the manufacture of semi sweet biscuits. It is suggested that, within the range of flour protein content mentioned above, process control is more important than flour properties in the manufacture of this type of biscuit.