Because soda biscuits are made of wheat flour, baking soda powder and other materials, and wheat flour contains a lot of vitamins, minerals, dietary fiber and so on, so the nutritional value of soda biscuits is higher than ordinary biscuits. Soda biscuit is an alkaline biscuit, which contains sodium bicarbonate, is easy to digest and is suitable for most people.
Manufacturing technology of soda biscuit
When baking soda meets water and acid, it releases carbon dioxide to expand the product. Sodium carbonate produced by baking soda is saponified with oil at high temperature to produce soap. If baking soda powder is added in excess, it will smell like soap, the pH value of biscuits will increase, and the internal color of biscuits will be dark yellow.
Generally, when 40% water is added, the flour absorbs too much water, and when the gluten formation reaches the maximum, the dough is easy to shrink and deform after molding, and the dough is too sticky, which will stick to the edge of the mold when stamping. If too little water is added, the dough will be too dry and loose to form, and the final product will be hard but not brittle.
After fermentation, the dough will become smooth, more elastic, and at the same time enhance ductility, which can be coated with more gas. The fermentation time needs to be properly controlled, because the fermentation time is too short, the fermentation is not sufficient, the dough will not expand enough, and the texture will become very rough; But if the fermentation time is too long, the dough will be sticky and sour.