What Kind of Flour Should Be Used When Producing Soda Biscuit?

For soda biscuits, the quality of the flour is mainly related to the protein content and quality in the flour. The proteins in the flour form a gluten network during the mixing process with water. For flour with good quality, that is, with an appropriate amount of protein and high quality, the formed gluten network has good elasticity and toughness. For example, when the flour quality is excellent, the dough can withstand a certain degree of mechanical action during processing, such as rolling. In the production of soda biscuits, the dough needs to be rolled multiple times to form thin sheets. A good gluten network allows the dough to not break easily during rolling, maintaining a certain integrity, which helps to form the unique porous structure of soda biscuits. This structure allows the biscuits to expand evenly during baking, creating many small holes that allow the gases inside the biscuits to escape smoothly, making the texture of the biscuits crisper.

High-quality flour quality allows the biscuits to maintain their crispness for a longer time during storage. Because a good structure can reduce the migration of moisture inside the biscuits, preventing them from becoming soft due to dampness.

If the flour quality is poor, the porous structure of the biscuits will be uneven or underdeveloped, and the crispness of the biscuits will be poor. They may become relatively hard but lack a crispy sensation, or they may become soft quickly during storage.

Low-gluten flour: Suitable for making crispy soda biscuits.

High-gluten flour: Suitable for making soda biscuits that have a certain chewiness.

Whole wheat flour: Suitable for making healthy and nutritionally rich soda biscuits.

Mixed use: By mixing different types of flour, you can make both healthy and delicious soda biscuits.