Cereal Chem 66:6-10   |  VIEW ARTICLE

Effects of Fermentation in Saltine Cracker Production.

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

Yeast was found to be necessary in cracker sponges. Stack weight decreased with increased yeast fermentation because of the decreased dough density. In addition, the cracker cell structure was finer and more uniform. The starter slurry inoculated the system with bacteria and was required to decrease the pH. The lower pH allowed the flour proteases to modify the flour proteins. Stack height decreased when slurry was included in the cracker formula, but the textural strength of the cracker increased. During the 18-hr sponge fermentation, gas was produced, the pH declined, and the flour proteins were enzymatically modified. With the total starter system, cracker stack height and stack weight decreased as sponge fermentation time increased. At the same time, the texture of the crackers changed from extremely tender and fragile to strong with increasing sponge fermentation time. The 4-hr rest period following dough-up was essentially a proof period and allowed equilibration of moisture.