| What flour do you want for biscuits | Opposite of bread flour. Low protein and low starch damage. Cannot make biscuits from hard wheat bread flour. Biscuits are treated with reducing agents and oxidising agents for bread flour, to damage gluten structure to become more elastic, more extensible and less hard |
| What fat do you want in biscuits | Butter. To prevent deterioration of enzymic lipolysis (removes all sources, heat or reducing water activity low enough so they dont work) and oxidative lipolysis (by removing double bonds, anti-oxidants or limit exposure to oxygen and UV light). Most biscuits contain vegetable fats. Coats flour to prevent formation of gluten network. High fat dough breaks apart easily |
| Define sugar in biscuits | Provides sweetness and structure. Short dough biscuits have the most sugar and crackers have the least. Short dough biscuits do not have enough water to dissolve, thus crystal size is important. Increasing sucrose = glassy biscuit |
| What is the primary chemical agent in cakes | Baking powder or soda |
