Technology of biscuit manufacture: Investigation of the role of fermentation in the manufacture of cream crackers

Abstract It has been shown that satisfactory cream crackers can be made, both in a pilot bakery and on commercial cracker plants, from doughs which have been mechanically developed to about 5 Wh/lb Throughout this paper 1 lb = 0.454 kg. and subsequently fermented for 30 min at 100°F (37.8°C). Evidence is presented to support the suggestion that the amount of separation of the laminations during the baking of cream cracker doughs is related to the rate at which carbon dioxide is being produced in the dough at the end of the fermentation process. Taste panels were unable to distinguish between crackers made from doughs prepared by long and short fermentation procedures.