Cereal Chem 66:3-6   |  VIEW ARTICLE

A Fractionation and Reconstitution Method for Saltine Cracker Flours.

D. E. Rogers and R. C. Hoseney. Copyright 1989 by the American Association of Cereal Chemists, Inc. 

Five cracker flours and one hard wheat flour were baked into crackers using a laboratory-scale cracker baking procedure. Established fractionation and reconstitution techniques for bread and cookie flours were attempted and modified. In the best procedure, cracker flours were slurried in water and centrifuged, and the centrifugate was remixed prior to being hand washed. The lyophilized fractions were dry-blended, rewetted, and air-dried prior to the final particle size reduction. Four of the resultant reconstituted flours had baking qualities comparable to those of the parent flours. However, the quality of a poor quality flour was greatly improved by this procedure, as evidenced by the stack weight changing from unsatisfactory to excellent. Those results suggest that disaggregation of flour particles during the fractionation procedure was beneficial to cracker production.