When you think about it, the term “cracker” may sound like a funny name for a baked product. The word “cracker” was coined in 1801 in Massachusetts, USA when American businessman Josiah Bent noticed that a batch of burning baked food, that is now called cracker, was making a cracking sound.
Crackers are exceptionally baked product with a unique texture. Conventionally, crackers are prepared by a sponge and dough process that takes approximately 24hr.
Classification of crackers
In recent times, crackers are a popular snacking choice for consumers. They now represent a significant proportion of the snack market and a continued growth in their market share is predicted (Nielsen 2014). Crackers contain low fat and sugar and are functionally classified as fermented and unfermented on the basis of manufacturing process (Mihiranie et al., 2021). They are also classified on the basis of composition or formulation, dough rheology and texture.
Fermented Crackers
Fermented crackers are made with a sponge dough that's fermented for up to 19 hours, allowing both yeast and beneficial bacteria to grow and change the dough's consistency. After fermentation, the sponge is mixed with other ingredients, including sodium bicarbonate to neutralize the acidity. The dough is then relaxed, laminated (rolled and folded multiple times), and baked. This process results in a cracker with a unique texture and flavor profile. The sponge dough method is a technique used in baking to produce rich, flavorful, and airy bread products. This method involves creating a "sponge" – a mixture of yeast, water, and a small portion of the flour. This sponge is allowed to ferment for a period of time, which gives the yeast a chance to work its magic and develop flavors.
Examples of these fermented crackers are soda crackers and cream crackers.
Non-fermented Crackers
Non-fermented crackers are made with a dough that does not undergo fermentation. Instead, chemical leavening agents are used to create the airy texture. The ingredients are mixed, rested for a few hours, and then sheeted into a continuous ribbon, which is laminated with flour. Similar to fermented crackers, the dough is then rolled with docking pins, cut into shapes, and baked. The high temperature baking quickly evaporates the water in the dough, causing it to puff into a cracker.
Examples of these non-fermented crackers are matzos, water crackers and snack crackers.
Functional Crackers
Crackers are functionally classified on the basis of ingredients, phytochemicals and the health or therapeutic benefits rendered (Mir et al., 2017; Polat et al., 2020). They are further categorized as fermented and unfermented on the basis of manufacturing process. A variety of functional crackers are available such as gluten-free, low salt and low-fat to be used in several disease conditions (Hussien et al., 2020).
Major Ingredients
Crackers, a beloved snack, are primarily made from wheat flour, water, fat or shortening, and sweeteners. The flour, typically soft wheat, provides structure and texture, while water hydrates the proteins for gluten development. Fat adds tenderness and lubrication, while sweeteners enhance flavor and shelf life. Leavening agents, like baking soda or yeast, are crucial for creating the airy texture characteristic of crackers. Salt is added for flavor and to complement other ingredients. Depending on the type of cracker, additional ingredients like spices, herbs, seeds, or cheese can be incorporated for unique flavor profiles. The specific ratios of ingredients and the manufacturing process determine the final characteristics of the cracker, resulting in a wide variety of delicious options.
Minor Ingredients
While flour, water, and fat are the main ingredients in crackers, a variety of minor ingredients are used to enhance their flavor, texture, and overall quality. Salt, sugar, spices, herbs, yeast extract, and cheese powder are common additions for flavor, while leavening agents, oils/fats, milk solids, emulsifiers, and coloring agents contribute to texture and appearance. Other additives like acids, preservatives, and enzymes play roles in controlling pH, extending shelf life, and improving dough handling. The specific minor ingredients used vary widely depending on the type of cracker and the desired taste and characteristics.
Preparation
Crackers are prepared through a precise and mechanized process that begins with mixing flour, water, fat, and other ingredients to create a smooth dough. This dough is then rolled out into a thin sheet and cut into desired shapes. The sheets are then transferred to a section called a docker. A docker is like a huge cylinder of docker pins or spikes. As it rolls over the surface, the pins leave behind holes in the dough, before being baked in a preheated oven. The baking process allows for even cooking, steam release for a crispy texture, and efficient heat transfer. After baking, the crackers are cooled to set and then packaged for distribution, ensuring consistent quality and satisfying the familiar crunch that we all love.
Why do crackers have holes in them?
Crackers have holes for a few key reasons:
Even Baking
The holes allow heat to circulate evenly throughout the cracker dough during baking. This ensures that the cracker cooks through completely and prevents soggy or undercooked areas.
Crispy Texture
As the dough bakes, steam builds up inside the enclosed areas. The holes release this steam, preventing the dough from becoming dense and chewy. This helps create the characteristic light and crispy texture of crackers.
Reduced Shrinkage
The holes help to prevent the cracker dough from shrinking excessively during baking. This is particularly important for thin crackers, as it ensures that they retain their desired shape and size.
Faster Cooking
The holes allow for faster heat transfer, shortening the baking time and making the production process more efficient.
Conclusion
Those little holes in crackers aren't just for looks, they're crucial for a perfect bake! It's not random, they're carefully planned based on the cracker's shape and size, plus the ingredients and the oven temperature. If the holes are too close together, they'll let out too much steam, resulting in a dry, hard, or crumbly cracker. But if they're too far apart, the dough can rise unevenly, making the cracker bumpy and even causing bubbles to burst, leaving crater-like marks. The sweet spot is a uniform distance between the holes. This allows the heat to spread evenly and steam escape just right, resulting in a cracker that's consistently crisp, flavorful, and perfectly flat or thin, just the way we like it!
References
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