FUNCTION OF INGREDIENTS IN BISCUIT PRODUCTION
M.R . Sundar
Senior Consultant
V MARS
360◦ Bakery Solution Provider
Bangalore
MAJOR INGREDIENTS IN BISCUIT PRODUCTION
Ingredients used in cookie and cracker production may be classified loosely as:
Sugars & SyrupsSugars & Syrups
FlourFlour
FatFat
MINOR INGREDIENTS IN BISCUIT PRODUCTION
WaterWater
Milk & Milk ProductsMilk & Milk Products
StarchesStarches EmulsifiersEmulsifiers
Chemical leavenersChemical leaveners
Minor Ingredients Contd….
YeastYeast SaltSalt Dough conditionersDough conditioners Fruits and nutsFruits and nuts ChocolateChocolate EnzymesEnzymes FlavorsFlavors ColorsColors
WHEAT FLOUR Function: basically a structure builder or binder that
provides the basic framework in a biscuit Principle ingredient of biscuits is wheat flour Typically untreated soft wheat milled from red and
white varieties Cookie/pastry flour protein content 7.0% to 9.5% Cracker flour protein content 9.0% to 10.5% In cracker doughs In cookie doughs The most important properties of biscuit flour
– Protein content/quality– Gluten percentage– Water absorption
WHEAT FLOUR CONTINUED
Three most common tests which serve as a guide to perform- ance characteristics of a flour
– Farinograph– Extensograph– Alveograph– Bake test (probably the most meaningful)
Once a good cookie formula has been developed, then any obvious variability in appearance such as too much spread, too little spread, etc. can normally be attributed to varying flour quality, assuming there has been no mistakes in weighing ingredients and baking times and temperatures are correct
Options available to control the spread of a cookie with flour The most important aspect of flour is that good communica -tion
between the baker and miller is a must
Functions of sugars and syrups
Browning (except for sucrose) Sweetness and flavour Impacts biscuit spread Impacts texture of product Provides fuel for yeast Can be a source of moisture Improves shelf life Improves body of creams
Sugars and syrups
Sucrose Dextrose Maltose Invert Syrup Brown sugar Corn syrup (glucose syrup) HFCS Honey
WATER Not really a minor ingredient but taken for granted Function: used as a processing aid to control biscuit
dough consistency and temperature as well as an ingredient that influences finished product characteristics
Areas of concern - quantity, quality and changing quality Usage level varies by product (expensive ingredient in
biscuit production: what you put in you have to bake out)
MILK & MILK PRODUCTS
Function: contribute taste/flavor, nutritive attributes, and improvements of internal and external biscuit characteristics
Liquid milk rarely used in production
Powdered whole milk, nonfat milk, and whey most commonly used
Usage level varies from 0% to 10% based on flour weight
STARCHES Unmodified starches Function: Weakening of the flour due to its diluting
effect on the gluten in the flour, may also have a tenderizing effect on the finished product
Usage level 0% to 20.0% based on flour weight Modified starches Function: imparts a variety of desirable
characteristics to the finished product, i.e. moisture retention, textural modification (crispness/hardness), volume, etc.
Usage level 0% to 3.0% based on flour weight
What is Yeast ?
Fungus kingdom Saccharomyces cerevisiae
– Used in fermentation processes Bakery strains
– Approximately 15-20– Differ in adaptability– Available in different forms
Compressed (fresh) yeastDried yeast: ADY & IDY
Yeast
Action influenced by time, temperature, pH, and water availability
Yeast is Saccharomyces CerevisaeEnzymes come from living thingsYeast provides leavening in Crackers
Checks on Yeast
Temperature– Fresh yeast under 7C– Dry yeast under 24C
Gassing Activity– Depends on instrument
and process– Varies from supplier to
supplier
Color & pH– Poor indicators of yeast
performance
Yeast Fermentation
Produces CO2– Rapid in initial stages– Levels off in about 6 hours
Affects rheology and product appearance– Lowers dough density
Affects texture– Provides nucleus for puff between
laminationsProvides flavor
SALT Function: contribute flavor and enhance
other flavors Used in and on doughs In cookies: usage level varies from 0% to
1.25% based on flour weight In crackers: usage level varies from 0% to
1.50% based on flour weight On crackers: usage level varies from 0% to
3.0% based on product weight
Leavening - Defined
Leavening is defined as a “raising” action that aerates doughs or batters during mixing and baking so that the finished products are greater in volume than the raw ingredients, and have superior flavor and eating characteristics compared to the same ingredients baked without leavening.
Leavening Systems
Can be achieved by– Non-traditional leavening agents
Air Steam
– Leavening agents Bio-chemical, such as yeast Chemical, such as baking powder
Gas can be produced during mixing, following mixing, or during baking
Leavening by Air
Minor source of leaveningProvides nucleation for other leavening
systems Incorporated during creaming step
– Shortening: Solid, liquid, vs. oil– Sugar particle size: It depends– Creaming time: More is not always better– Temperature of cream: Affects shortening – Mixing speed: Quantity of air incorporated
Leavening by Steam
Mainly in crackersGenerated during bakingTiming of steam generation: If
delayed, it could lead to checkingControl of oven humidity using
dampers is critical
Leavening agents:Chemical Leaveners
Chemical Leaveners Most convenient means of obtaining desired cell
structure in cookies and crackersCarbon dioxide is produced much faster by
chemical reaction than by yeast fermentation.Some decompose in heat and release carbon
dioxide, such as ABCOther types use acid-base chemical reactions to
produce carbon dioxide, such as baking powder
ABC LeaveningIn heat, ABC decomposes into ammonia,
water and carbon dioxideIt has little effect on pHThe ammonia smell could be a problem in
products above 4% moistureAs ABC is increased in a formula, biscuit
diameter increases whereas its height stays the same. Thus, the spread ratio increases.
Sodium Bicarbonate Leavening Also referred to as Soda It is the work horse of most chemical leavening
systems Has a significant impact on pH and taste Sole alkaline source that reacts with the acid in any
bakery ingredient:– Difficult to achieve uniform gassing using natural acids in
flour, invert sugars, molasses, etc.– Desired gassing can be achieved through standard acid
salts such as MCP, SALP, SAPP, etc.
Chemical Leavening Acids
Any acid leavening agent will release carbon dioxide from soda in the presence of water
Value of leavening agent depends on:– Strength of acid or neutralizing value
(NV)– Rate of release of carbon dioxide
NV of Leavening Acids
Neutralizing Value (NV) is the weight in pounds of baking soda required to completely neutralize 100 pounds of acid
Leavening Acid NV Rate of ReactionTartaric Acid 116 Very rapidCream of Tartar 45 RapidMonocalcium Phosphate Monohydrate 80 IntermediateSodium Acid Pyrophosphate 72 SlowSodium Aluminum Phosphate 100 Very slowSodium Aluminum Sulphate 100 Very slow
Baking Powder
Combination of soda, leavening acid, and filler (usually starch)
Can be fast acting (containing fast reacting acid salts), slow acting (containing slow acting acid salts), or double acting (containing both)
Functions of Leavening
Grain and texture: Tighter grain leads to harder texture
Spread: Increases as leavening increases; Impacts quality, packaging
Surface cracks: Controlled late release of carbon dioxide
Color and Flavour: Depends on product pH
FRUITS AND NUTS Considerable variety of flavor,
appearance and texture can be achieved in biscuits by the use of fruits and nuts
Raisins, coconut and a wide variety of nuts most commonly used
Usage level? (expensive)
CHOCOLATE, CHOCOLATE PRODUCTS AND COCOA
Chocolate, chocolate products and cocoa find a wide range of application in adding value to biscuit products
Good idea to refrigerate chocolate chips before adding to cookie doughs, this will help reduce smearing of chips through the dough
Flavours in foods
A major factor in the successful sale of food productsImpart aroma and taste to food productsMakes the food attractive and palatable.Have no food value.
Our Senses
Nose MouthAroma + Taste = FlavourMany sweet acid salt bitter
FLAVOURANTS/ FLAVOUR RAW MATERIALS
BASE/SUPPORT/SOLVENT=
FLAVOUR/FLAVOURING
WHAT IS A FLAVOUR
??
Classification of flavour ingredients
Natural
Nature identical
Artificial
Orange oil,lemon oil
Vanillin, ethyl butyrate
Ethyl vanillin, methyl coumarin.
Is the essential oil , oleoresin, essence OR extractive , protein hydrolysate which contains the flavoring constituent, derived from spice , fruits,herbs etc.,
Is the essential oil , oleoresin, essence OR extractive , protein hydrolysate which contains the flavoring constituent, derived from spice , fruits,herbs etc.,
Molecules available in nature which are synthesised and made chemically identical
Molecules available in nature which are synthesised and made chemically identical
Flavour that are made than don't meet the defining the above.
Flavour that are made than don't meet the defining the above.
Physical classification of flavours
Liquid water soluble oil soluble
emulsionsPowder dispersed
encapsulatedPaste
FLAVOUR M ATRIX
COLOURSFood Does not taste ‘as it should’ when it is not coloured ‘right’
Colour is Associated with Every aspect of our Lives.
Colour -Plays an Integral role - in our Behavioral decisions.-in conditioning our Choice.
-Plays an Important role-in Taste threshold,-in flavour Identification--in food Preference-in Pleasantness and Food Choice
Role of Colours
Colour influences the taste of Food. Vision interacts with taste and odour. Colour can affect the perception of foods and drinks. People learn and become familiar with specific
combinations of colours and tastes. These learned associations may alter our perceptions
and create expectations about how a food should smell and taste
Flavour can be influenced by the way food or drink looks, smells and feels .
Role of colour in Foods
Visual attribute , makes the product attractive and appetising
Plays a greater role in the success or failure of a food product.
Natural colours /Approved Synthetic colours /Caramel colour .
Natural ColoursEXAMPLES OF
NATURALOCCURRENCE
COLOUR PIGMENT EC No
AnnattoCarrotsOrangesPrawns
Red PeppersSaffron
TomatoesPalm Fruit
YellowOrange
Red
Carotenoids:
Mixed CarotenesE 160a ( i )
beta-CaroteneE 160a ( ii )
Bixin/Norbixin E 160b Capsanthin/Capsorubin E 160c
Lycopene E 160dApocarotenal E 160e
Apocarotenal ( Ethyl Ester)
E 160fLutein E 161b
Canthaxanthin E 161g
Turmeric Yellow Curcumin E 100
Eggs, Milk , Yeast Yellow Riboflavin E 101
Carbonised Vegetable Material Black Carbon Black E 153
Melanoidins (Caramel) Brown MelanoidinsE 150a-d
Synthetic Colours
Synthetic Food Colours, also known as Artificial Food Colours, are manufactured chemically and are the most commonly used dyes in the food.
• Primary Colours
• Blended Colours
• Lake Food Colours
Synthetic ColoursPrimary Food ColoursThese colours are also known as food colors,colourings, food dyes, food additives, food lakes & food blends worldwide.
Product/Colour Shade C.I.No. F.D. & C.No E.No.
QUINOLINE YELLOW 47005 - E 104
Di sodium salt of disulfonates of 2-(2quinolyl) - 1, 3 indandione.)
TARTRAZINE 19140 Yellow 5 E 102
( Tri sodium salt of 5-hydroxy (1-p-sulphophenyl 4- ( p-sulphophenylazo) pyrazol -3- carboxylicacid
SUNSET YELLOW FCF 15985 Yellow 6 E 110
( Di sodium salt of disulfonates of 2-(2quinolyl) - 1, 3 indandione.)
ERYTHROSINE 45430 Red 3 E 127
( Di sodium salt of disulfonates of 2-(2quinolyl) - 1, 3 indandione.)
PONCEAU 4R 16255 - E 124
( Di sodium salt of disulfonates of 2-(2quinolyl) - 1, 3 indandione.)
ALLURA RED 16035 Red 40 E 129
( Di sodium salt of disulfonates of 2-(2quinolyl) - 1, 3 indandione.)