Temperature Profile for Biscuits In An Oven

 Wire Band Biscuit Oven s have  several  heating zones each zones having specific action on biscuits

Heating  Zones

Maximum Heat energy is utilised here to bake  wet dough pieces  as moisture content is higher here . Fuel consumed at this zone is maximum as  load here is of wet dough pieces .



Baking Zones

Biscuits when partially baked travels  to Baking zones here biscuits are subjected to higher temperatures to  complete the baking  and make it crisp .



Coloring Zones

Coloring Zone s function is to maintain the heat and add color to baked biscuit  the dark brownish color or light brownish colors are achieved here as per the variety of biscuit.

New Rice Strain Can Substitute Wheat Flour In Bakery Products

A domestic research team has successfully created a new type of rice enabling farmers to yield 25 percent more in their crops.


This new "super- rice" is not only capable of increasing production for farmers but also can substitute wheat in the baking industry.

In order to make bread or any type of biscuit wheat flour is mainly used as it is a rich source of glutens.

Rice also contains gluten but the composite differs from that of wheat flour which gives kneaded dough its elasticity.

However, this new form of rice contains enzymes called Transglutaminase which can substitute gluten. and allow baked products made with it to leaven and have chewiness.


[Interview : Kim Jung-gon, Rural Development Administration Director] "We have managed to come up with a way to add enzymes called Transglutaminase to rice which can substitute gluten and allow rice to be used to bake bread and biscuits."


Bread and doughnuts made with the new rice are moist and tender and have a better taste than ordinary baked bread made out of wheat flour.

Scientists also believe that baked products made with the new rice will be easier on consumers' stomachs
 
 
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