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AACC International Approved Methods - AACC Method 10-31.03. Baking Quality of Biscuit Flour

AACC International Approved Methods

Baking Quality

AACCI Method 10-31.03
Baking Quality of Biscuit Flour

VIEW METHOD

Objective
To evaluate soft wheat flour when used to produce chemically leavened (bread type) biscuits. In the United States, "biscuit" refers to small chemically leavened breads, sometimes known as "baking powder biscuits," the flour for which may be pretreated with specific leavening agents. Portions (milling streams) of soft wheat flours for use in baking chemically leavened biscuits are often treated with chlorine gas to improve biscuit thickness and control spreading during baking. Self-rising flours containing chemical leavening agents can be evaluated by omitting leavening ingredients and salt. The method is not applicable to cookies.