Cereals pp 247-250 | Cite as

Application of Fermented Flour to Optimise Production of Premium Crackers and Bread

  • Hans Moonen
Chapter

Abstract

Yeast fermented bakery products such as premium crackers and bread are characterised by a specific texture and unique flavour. Premium crackers are appreciated by consumers as high quality baked products, which offer good margins for their producers. The key feature in the processing of premium crackers is their extensive sponge fermentation time. This leads to the unique flavour, texture and shelflife of the final cracker. But it is also a complex process, which can lead to many breakdowns, long production runs, high capital investment, need for a relatively high labour input, and high occupied space in factories.

Keywords

White Flour Dough Rheology Freeze Dough Unique Flavour Flavour Precursor 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1997

Authors and Affiliations

  • Hans Moonen
    • 1
  1. 1.Food Science & Technology CentreQuest InternationalBussumHolland

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