Crackers saltines

Saltine cracker manufacture begins with mixing of a sponge consisting of 65% of the formula flour (10% protein), a small amount of yeast, and 27%... 

Pinto beans Corn flakes Crisped rice cereal Oatmeal Creamed corn White rice Oat ring cereal Noodles Cornbread (HM) English muffin Granola Pancake (mix) Pretzels (hard) Shredded wheat Bagel Rye bread Saltine crackers Whole wheat bread Cracked wheat bread Corn chips Butter crackers Sweet roll White bread Graham crackers Peanut butter... 

Crackers are generally subdivided into three basic categories saltines or soda crackers (also known as cream crackers in the United Kingdom), sprayed crackers, and savory crackers (Hoseney, R.C. Wade, P. Findley, J.W. 1988 Soft wheat products in press). They are a class of baked product with a unique flavor and texture. Crackers are usually made of wheat flower, water, fat, yeast and salt by a process that combines fermentation, baking and dehydration to yield a thin low moisture product. Saltines are the simplest cracker with a typical "cracker-like aroma. This paper reviews the basic flavor chemistry of saltine crackers and presents preliminary data on the extraction of volatile compounds from these crackers. 

Although saltine cracker formulas have never been standardized they are very similar. Martz (1) summarized six published formulae for soda crackers showing the average range for each ingredient used. A typical formula for the production of saltine crackers is shown in Table 1 (Hoseney, t fli. 1988). The uniqueness of crackers is due to the use of a two dough system one of which is called a sponge. 

Laboratory production of crackers with the same flavor quality as commercial crackers has been difficult. Micka (11) found that when crackers are produced in a laboratory and no starter sponge is kept, and equipment is kept sterile, fermentation is generally retarded and the resulting dough has a high pH and the crackers have an undesirable flavor. Dynn (17) attempted to develop a procedure for the production of experimental crackers to test flour quality. He found that the crackers made from the same batch of flour varied widely in flavor quality and concluded that commercial crackers could not be produced in a laboratory. However, Pizzinatto and Hoseney (4,14) have recently developed a procedure for the production of satisfactory experimental saltine crackers under laboratory conditions. 

Table 2 Compounds detected (by MS) in MeOH water extracts of saltine crackers and their n-paraffin retention indices (RI) on a 0.22 mm by 25 m OV101 (0.33 mm...

If you place a piece of a saltine cracker on your tongue for a few minutes, it begins to taste sweet. Do you think a chemical or physical change leads to this taste change Why ... 

Other examples are balady bread from Egypt (Doma et al., 1991), Italian panettone and pandoro (Spicher, 1989). Saltine crackers is another product in which both yeast and bacteria fermentations play a major role in the manufacturing (Rogers and Hoseney, 1989). 

Rogers, D.E. and Hoseney, R.C. (1989) Effects of fermentation in saltine cracker production. Cereal Chem. 66(1), 6-10. 

WHOLE WHEAT BREAD RYE BREAD GRAHAM CRACKERS PIZZA, WITH CHEESE WHITE BREAD SALTINE CRACKERS BISCUITS FROM MIX RAISIN BREAD DEVIL S FDOO CAKE PLAIN MUFFINS FRENCH BREAD YELLOW CAKE CAKE DOUGHNUTS YEAST DOUGHNUTS ANGEL FOOD CAKE COFFEE CAKE ASSORTED COOKIES... 

WHEAT BRAN WHEAT GERM WHOLE WHEAT BREAD RYE BREAD GRAHAM CRACKERS SALTINE CRACKERS TORTILLAS FRENCH BREAD DEVIL S FOOD CAKE ASSORTED COOKIES PLAIN MUFFINS PIZZA, WITH CHEESE BISCUITS, FROM MIX RAISIN BREAD WHITE BREAD COFFEE CAKE POUMD CAKE YELLOW CAi ... 

In a flowchart, detail all the necessary steps to produce saltines. Why is the saltine/cracker dough folded before final sheeting ... 

Pizzinatto, A., and Hoseney, R. C. 1980. A laboratory method for saltine crackers. Cereal Chem. 57 249-252. 

The principal impact aroma compounds of freshly prepared popcorn were determined by Schieberle as 2-acetyltetrahydropyridine, 2-acetyl-1-pyrroline, and 2-propionyl-1-pyrroline (49). The crackerlike aroma of the tetrahydropyri-dine, which exists in two tautomeric forms (2-acetyl-1,4,5,6- and 2-acetyl-3,4,5,6-tetrahydropyridine) was previously identified as the character compound of Saltine crackers (50). The decrease of these compounds during storage was directly correlated with staling flavor. Another popcornlike odor note, 2-acetyl-... 

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