Soda crackers

The production of soda crackers is also based on a mixed fermentation. Doughs for cracker production are inoculated with very smaH amounts of bakers yeast. During the first 3—5 h of the 18-h fermentation, yeast activity predominates thereafter bacterial fermentation causes a rapid decrease in pH through formation of lactic acid. 

Other daily products Ice cream (83). whole milk (50). sherbet (45). Miscellaneous foods Pretzels (7800), soy sauce (regular) (6082), dill pickles (4000-5000), soy sauce (mild) (3569), green olives (2400). soda crackers (1100), salted peanuts (groundnuts) (418), eggs (122). 

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. 

Figure l.Flow diagram for the typical soda cracker process. 

Pyridine and its derivatives. The most unique pyridine derivative isolated from processed food is l,lt,5,6-tetrahydro-2-ace-topyridine. This compound was prepared by roasting proline and dihydroxyacetone at 92°C in presence of sodium bisulfate, and exhibited a strong odor reminiscent of freshly backed soda crackers (82). 2-Ethylpyridine and 2-pentylpyridine were reported in volatile flavor components of shallow fried (83). Pyridine, 2-methylpyridine, 3-methylpyridine, 2-ethylpyridine, 3-ethylpyri-dine, 5-ethyl-2-methylpyridine, 2-butylpyridine, 2-acetylpyridine, 2-pentylpyridine, 2-hexylpyridine, 3-pentylpyridine, 5-methyl-2-pentylpyridine, and 5-ethyl-2-pentylpyridine were identified in the volatiles of roasted lamb fat (8H). 2,5-Dimethylpyridine and... 

Baked enriched soda crackers Reduced iron enriched crackers FeS(>4 enriched crackers Less Repletion (rat) 20... 

All of the books say that you should dry the mushrooms as rapidly as possible, then place them in air-tight containers and freeze them until ready for use. I have found that an inexpensive plastic food dehydrator, the kind found in discount stores, will dry several dozen mushrooms within four or five hours. This is usually much faster than air or oven drying. When they are completely dry, the consistency of soda crackers,... 

Hardtack (giant soda crackers) and molasses cooked together, also popular ship s fare. 

A hard cracker like bread which is similar to a soda cracker, but contains no salt. It was a staple on board the ships of old. 

This is a thin crisp cracker covered with salt. All saltines are soda crackers, but not all soda crackers are saltines. 

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