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Flour properties and the manufacture of cream crackers
Author(s) -
Wade P.
Publication year - 1972
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740231010
Subject(s) - food science , wheat flour , soy flour , chemistry , mathematics
An investigation has been made of the cracker making properties of a number of flour samples milled from different wheats. It has been shown that there is a strong interaction between flour properties (principally the flour protein content) and the processing conditions. The best cream crackers, as judged by the separation of the laminations and general appearance, were produced from flours of protein content 10.5 to 11.5%.