Question

what are the incredients in biscuits​

Answer 1

1. Flour

1.1. Wheat flour

On of the principle ingredients for biscuits is wheat flour. The grain consists of bran (12%), which is the outer husk, endosperm, which is the white centre (85.5%) and the tiny germ (2.5%). Typical biscuit flour is milled to a yield or extraction of 70-75%. Wholemeal flour is of 100% extraction and wheat meal flours in between these extraction rates, normally around 84% extraction. The flour will also contain moisture of between 13 – 15%.

The wheat flour is composed of carbohydrate (as starch), protein and fat, together with some fibre, ash and trace minerals and vitamins. The protein is mainly gluten, composed of gliadin and glutenin.

The percentage of protein determines the flour strength. A dough made from strong flour with a high protein content, is extensible and can be machined into a continuous sheet for crackers and hard biscuits. A weak flour with a low protein content produces a short dough which may be moulded or a soft, high fat dough which may deposited on the baking band and when baked, gives tender cookie.

1.2. Wheat gluten

The formation of the gluten, its strength and elasticity are largely determined by the flour specification, recipe and the mixing and forming processes. Wheat flour contains proteins including gliadin and glutenin. In the presence of water these proteins combine to form gluten. As the dough is mixed the protein molecules form long strands of gluten, which have strength and elasticity. The gluten forms an elastic web, which gives the dough strength and allows it to be machined into a thin sheet for crackers and hard sweet biscuits. These biscuits are made with “strong” flour, which has a high protein content, typically 10-12%.

The gluten web is also important in trapping air and gas bubbles formed by yeast fermentation or by leavening agents such as sodium bicarbonate (“soda”) or ammonium carbonate (“vol”). This leavening process, combined with the laminating of the dough, gives the characteristic open, flaky texture of crackers during baking.

Soft or short biscuits are generally made with low protein flour (7-9%). A low protein flour makes a dough with a much weaker gluten web. In addition these doughs have higher fat contents. The fat coats the flour particles and this inhibits the hydration of the proteins and the formation of the gluten web. Shorter mixing times also result in less development of the gluten strands and hence the biscuits have a short texture.

1.3. Starch

Starch is the main component of wheat flour. It represents almost all of the carbohydrate content and around 80% of the total energy content of wheat flour. Starch is a polysaccharide (many sugars) made up of glucose units linked together to form long chains. The principle starch molecules in wheat flour are amylose, which typically comprises 28% of the total amount of starch. Amylose molecules contribute to gel formation. Their linear chains of molecules line up together and are able to bond to make a viscous gel.

Starch is insoluble in water, however the starch granules do absorb a limited amount of water in the dough and swell. Above temperatures of 60o-70o C the swelling is irreversible and gelatinisation begins.

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Answer 2

Answer:

Hi mate.

The ingredients used in biscuits are as follows:

1. Refined wheat flour.
2. Sugar, cocoa solids, cocoa butter
3. dextrose.
4. Emulsifiers(E322, E476).
5. Edible vegetable oil(Palm).
6. Skimmed milk powder.
7. Leavening agents
8. Salt.

Hope you find this useful.