Wheat flour and other cereals 2 Changes in the shape and hardness of many types of biscuits can be due to variations in the flour protein content and the gluten quality. However, these can also happen as a result of changes in the processing, including the baking To distinguish whether the flour or the processing is responsible the circumstances under which the faul should be reviewed. Flour will normally be used from a large consignment and it is unlikely that it will vary within that consignment. In other words, if the observed fault is transient or regular it is unlikely that flour is the main cause. However, if the fault has coincided with the change to a new consignment of flour and it has been established that the dough consistency is correct, then the problem may lie with the flour. s flour empties from a silo it often cores down the centre, meaning that the flour put in first does not come out of the silo first Flour variation can occur if a new delivery of different quality is placed into a silo that is not empty. The following are some of the principle flour related problems encountered in biscuit making. Some brief suggestions are given to overcome them but the subject is referred to again in Manual 2, biscuit doughs Fermented cracker biscuits- changes in shape, thickness and eating hardness after baking can be caused by changes in the flour protein quantity and quality. The problem may be complex but attempts to remedy it should be made by adjusting the fermentation time or adjusting the blend of flour if more than one type is used in the recipe. Semi-sweet biscuits- dimensional changes related to more or less shrinkage after cutting and during baking may be flour elated. Correction is normally possible in the first instance by attempting adjustment of the dough relaxation before cutting. If this is not enough the level of sodium metabisulphite(SMS)in the formulation should be adjusted. If the flour is still too elastic inclusion of some starch to dilute the flour may be tried a rough dough surface prior to cutting and a thin biscuit after baking suggests that the flour protein is not extensible enough to allow good sheeting. Check the dough temperature and try increasing the dough water content. Failing this, try increasing the level of SMS in the recipe Short dough biscuits- flour quality affects the spread andWheat flour and other cereals 21 Changes in the shape and hardness of many types of biscuits can be due to variations in the flour protein content and the gluten quality. However, these can also happen as a result of changes in the processing, including the baking. To distinguish whether the flour or the processing is responsible, the circumstances under which the fault or problem has occurred should be reviewed. Flour will normally be used from a large consignment and it is unlikely that it will vary within that consignment. In other words, if the observed fault is transient or irregular it is unlikely that flour is the main cause. However, if the fault has coincided with the change to a new consignment of flour and it has been established that the dough consistency is correct, then the problem may lie with the flour. As flour empties from a silo it often cores down the centre, meaning that the flour put in first does not come out of the silo first. Flour variation can occur if a new delivery of different quality is placed into a silo that is not empty. The following are some of the principle flour related problems encountered in biscuit making. Some brief suggestions are given to overcome them but the subject is referred to again in Manual 2, Biscuit doughs: Fermented cracker biscuits - changes in shape, thickness and eating hardness after baking can be caused by changes in the flour protein quantity and quality. The problem may be complex but attempts to remedy it should be made by adjusting the fermentation time or adjusting the blend of flour if more than one type is used in the recipe. Semi-sweet biscuits - dimensional changes related to more or less shrinkage after cutting and during baking may be flour related. Correction is normally possible in the first instance by attempting adjustment of the dough relaxation before cutting. If this is not enough the level of sodium metabisulphite (SMS) in the formulation should be adjusted. If the flour is still too elastic inclusion of some starch to dilute the flour may be tried. A rough dough surface prior to cutting and a thin biscuit after baking suggests that the flour protein is not extensible enough to allow good sheeting. Check the dough temperature and try increasing the dough water content. Failing this, try increasing the level of SMS in the recipe. Short dough biscuits - flour quality affects the spread and