Book Title: Uncommon Food to Value Added Products: A Comprehensive Study
Editor: Dr. Swati Nakhale
ISBN: 978-81-971828-5-3
Chapter: 20
DOI: https://doi.org/10.59646/fvapc20/163
Author: Mugdha Avinash Khekale, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India
Abstract:
Cracker biscuits, commonly known as crackers, are a type of baked snack food that is usually thin, crispy, and crunchy. They are made from a mixture of flour, water, and other ingredients, such as salt, yeast, sugar, or butter. Crackers come in a variety of shapes and sizes, and they can be plain or flavoured with herbs, spices, or cheese. Cracker biscuit consumption is influenced by factors such as availability, cost, taste preferences, and cultural norms. However, due to their convenience, long shelf life, and versatility, crackers remain a popular snack food around the world. Flour is the primary ingredient in crackers, typically comprising more than 80% of the final product. The type of flour used in crackers can vary depending on the desired texture and flavour profile. Low-protein soft flour, also known as pastry flour, may be used in some recipes to create a softer and more delicate texture. There is a growing demand for convenient and on-the-go snacks, which has contributed to the increasing popularity of crackers. In addition, crackers are a versatile snack that can be enjoyed on its own or used as a base for dips, spreads, and toppings.