Wheat Flour
Pages 97-113
DOI: https://doi.org/10.1094/189112725X.007
ISBN: 1-891127-25-X
Abstract
Topics Covered
- Ingredients
- Flour
- Chemical Leavening
- Shortening
- Sucrose
- Egg Whites
- Formulation
- Cakes and Related Products
- Doughnuts
- Crackers
- Cookies
- Biscuits
- Pie Crusts
- Processing
- Cakes and Related Products
- Doughnuts
- Crackers
- Cookies
- Biscuits
- Pie Crusts
- product and Processing Problems
- Cakes and Related Products
- Doughnuts
- Crackers
- Cookies
- Biscuits
- Pie Crusts
- Troubleshooting
Introduction to Chapter
The diverse products made with soft wheat flour include the general categories of cakes, doughnuts, crackers, cookies, biscuits, and pie crusts. Unlike hard wheat products, which are typically breads or bread-related products, each soft wheat product is a unique system. For example, the water relationships involved in processing vary dramatically through the range of soft wheat products—from batters, which are used to produce cakes, waffles, muffins and related products, to very stiff doughs such as those for cookies and pie crusts. One commonality of soft wheat products, however, is that most of them are chemically leavened, unlike hard wheat products, which are usually yeast leavened.
