Flour soft cookie

Small retail shops keep a supply of several different kinds of flour. Including hard wheat flour for breads soft wheat or cake flour for cookies, cakes, doughnuts, and cakellke products and In-between flour for certain rolls, coffee cakes, and other pastries. 

Soft-wheat flours are sold for general family use, as biscuit or cake flours, and for the commercial production of crackers, pretzels, cakes, cookies, and pastry. The protein in soft wheat flour mns from 7 to 10%. There are differences in appearance, texture, and absorption capacity between hard- and soft-wheat flour subjected to the same milling procedures. Hard-wheat flour falls into separate particles if shaken in the hand whereas, soft-wheat flour tends to clump and hold its shape if pressed together. Hard-wheat flour feels slightly coarse and granular when mbbed between the fingers soft-wheat flour feels soft and smooth. Hard-wheat flour absorbs more Hquid than does soft-wheat flour. Consequently, many recipes recommend a variable measure of either flour or Hquid to achieve a desired consistency. 

Texture of the ripened grain— Wheat is classed as hard or soft. Hard wheats tend to be higher in protein content than soft wheats, and are primarily used in bread flour. Durham wheats are also hard wheats, used for macaroni production. Softer wheats are lower in protein and are chiefly milled into flour for cakes, cookies, pastries, and crackers. 

Small quantities of wheat are usually milled for test baking. Various flours are checked by different baking procedures according to end use. For hard wheal, test loaves are baked to determine the mixing time and tolerance of doughs, the degree to which the flour will absorb liquid, potential loaf volume, texture, crumb, color, and flavor. For soft wheat, similar determinations are made with test cakes, cookies, or crackers. 

Special soft wheat flours are milled for cookie, cracker, and pretzel bakers and other special flours are prepared for can-ners who make soups, gravies, desserts requiring thickening, and flour-beised sauces. 

Wheat is the only cereal that possesses functional gluten. The flour, upon hydration and the mechanical work of mixing, forms a cohesive and elastic dough suited for production of yeast-leavened breads, chemical-leavened bakery goods, and pasta (Pomeranz 1988, Kulp and Ponte 2000, Owens 2001). Hard wheats are preferred for production of yeast-leavened breads, whereas soft wheats are used in the manufacture of chemically-leavened products such as muffins, cookies, and cakes. Durum wheats are almost exclusively used for the manufacture of long and short pasta products (Fabriani and Lintas 1988). 

According to end use, wheat is classified as soft, hard, and durum. The first two classes are almost always dry-milled into refined flour for the manufacturing of fermented and chemical-leavened bakery products such as breads, cakes, crackers, cookies, and flour tortillas (Figure 1.8). Durums are dry-milled into coarse refined meals called semolina, ideally suited for manufacturing of long and short pasta products. Rye flour is usually mixed with wheat flour for the production of fermented breads including sour breads, especially in Germany, Poland, Ukraine, and other European countries. 

Among soft wheats, the best quality is the white colored because they are the most suitable for whole grain products, breakfast cereals, cookies, and cakes. Club wheats yield whiter flours compared with their red colored counterparts. In addition, white soft wheats are preferred for manufacturing whole wheat or high-fiber products. 

With a maximum protein level of 9.5%, flour derived from AWB soft wheat is perfect for producing a wide range of confectionery and baked products including sweet biscuits, cookies, pastries, cakes, steamed buns, and snack foods. 

Whole wheat items. Whole hard wheats are used for yeast-leavened whole breads, whereas whole soft wheats are used for various types of cookies. The intermediate protein whole wheat flour is used for whole wheat crackers and flour tortillas. 

Soft or cookie Refined wheat flours obtained from soft... 

Yamasaki, W.T. 1953. An alkaline water retention capacity test for the evaluation of cookie baking potentialities of soft winter wheat flours. Cereal Chem. 30 242. 

Spread factor, cookie Quality test widely used to evaluate soft wheat flours. The test measures the ratio (W/T) of cookies produced from a standardized formulation and making procedure. 

Hard-wheat flour cookie doughs underwent an apparent glass transition at a lower temperature than did soft wheat flour cookie doughs. Decreasing the sugar level in the dough, 7 g decreased. 

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