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Snack Food pp 41-70 | Cite as

Cookies, Crackers, and Other Flour Confectionery

  • G. M. Townsend

Abstract

The principal basis for most baked products that can be regarded as snack foods is wheat flour. Different additions to this most versatile of raw materials gives the majority of the enormous range of cookies, crackers, wafers, and cakes that are available today. In the simplest of recipes, wheat flour with alone will give us the matzo, an unleavened cracker, but, by adding fats, sugars, egg, and many other ingredients, we can progress through a range of products and on to complex cake recipes with twenty or more ingredients.

Keywords

Wheat Flour Snack Food Outer Case Bake Product Flour Protein 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References and Recommended Reading

  1. Kent, N.L. 1975. Technology of Cereals, Pergamon, Oxford, U.K.Google Scholar
  2. Young, H., Fellows, P., Mitchell, J. 1985. Journal of Food Technology, 20 (6), 20689–20695Google Scholar

Copyright information

© Van Nostrand Reinhold 1990

Authors and Affiliations

  • G. M. Townsend

There are no affiliations available

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