Only the Best Quality Flour For Anmol Biscuit And Cookie Lovers

Flours, fats and sugars are the basic components used to make biscuits and cookies. Other smaller ingredients can be added for leavening, flavour, and texture to these main ingredients.

Let’s divide this main ingredient, Flour, into varieties that are used by the leading Biscuit Manufacturers In India. 

Wheat flour

Wheat flour is one of the primary ingredients of health biscuits used by Top Biscuit Brands In India. The grain is made up of the small germ (2.5%), endosperm (85.5%), which is the white centre, and bran (12%), which is the outer husk. A typical yield or extraction for health biscuit flour is between 70 and 75 percent. Wheat meal flours typically have extraction rates between these two ranges, averaging around 84% for wholemeal flour and 100% for wheat meal. Additionally, there will be 13 to 15 percent moisture in the flour. 

In addition to some ash, fibre, trace vitamins and minerals, wheat flour also contains a little amount of protein, fat, and carbohydrates (in the form of starch). Gluten, which is composed of the proteins - gliadin and glutenin, is the main protein.

The amount of protein in the flour affects its strength. The dough can be stretched and machined into a continuous sheet for firm biscuits and crackers when made with robust flour with a high protein content. If the flour is weak and low in protein, it will either generate a short dough that can be moulded or a soft, high-fat dough that may be put on the baking sheet and baked to make a tender cookie. 

Wheat gluten

The gluten's creation, as well as its strength and flexibility, are significantly influenced by the flour's specification, recipe, and mixing and shaping procedures. Glutenin and Gliadin are two proteins that can be found in wheat flour. When there is water present, these proteins come together to form gluten. Long, strands of gluten that are both strong and elastic are created by the protein molecules in the dough coming together. The gluten creates an elastic web that gives the dough strength and enables it to be stretched into a thin sheet for crackers and hard sweet biscuits. The "strong" flour used to make these biscuits often contains 10-12% protein.

The holding air and gas bubbles created by yeast fermentation or leavening agents like sodium bicarbonate ("soda") or ammonium carbonate ("vol") is another function of the gluten web. This leavening process also laminates the dough, giving crackers their unique open, flaky feel when baked.

Soft or short biscuits are often made with low protein flour (7-9%). A gluten web is substantially weaker in dough created with low protein flour. These doughs also have more fat in them. The proteins can't hydrate because the fat coats the flour particles.

Starch

Starch is the main component of wheat flour. It accounts for about all of the wheat flour's carbohydrate content and about 80% of its total energy value. Long chains of linked glucose units make up the polysaccharide (many sugars) known as starch.  In wheat flour, amylose, which typically makes up 28% of the total amount of starch, is the main type of starch molecule. Molecules of amylose help to make gel. By positioning their linear chains of molecules and enabling them to bind, they can create a viscous gel.  

The starch granules in the dough can absorb a little amount of water even though starch is insoluble in water; this causes the granules to swell. Above 60 to 70 degrees Celsius, the swelling becomes permanent and begins to gelatinize.

Although the starch granules may continue to gelatinize until fully inflated, baked foods typically only undergo partial gelatinization. The starch gelatinizing gives the biscuit its firmness and texture. Dextrinization occurs when the starch gel is heated further. The colouring of the biscuit is a result of this. Soft dough products' high sugar and fat content prevents starch from gelatinizing. The starch does not gelatinize as soon as it should because sugars fight for water. The triglyceride- and surfactant-rich fat also appears to inhibit gelatin synthesis. When created with high sugar and fat recipes, the dough has a low gel viscosity and strength, resulting in short, soft biscuits and cookies.

Corn flour

Corn flour is a white, free-flowing powder that is created by wet milling corn, followed by washing, centrifuging, concentrating, drying, refining, and sifting to create a natural maize starch. It has a short gel structure with a somewhat high viscosity and readily dissolves in ice-cold water. Because the protein in corn flour does not generate gluten, it can be utilised as a component to make softer biscuits with less gluten development.

That is all we have under our flour blog. We understand that the blog is too technical for our readers but we believe in educating and informing our readers with best of knowledge, ingredients and techniques we use in manufacturing our best range of products. However, if you find it too hard to understand and need further explanation, do write to us in the comment section below. Anmol industries one of the Top Biscuit Brands In India would love to hear from you and answer your queries.

Till then Happy Munching!!