Good night every one, I need your valious help. In a sensorial panel some of judges write that my sample of an integral fermented cracker has a Little umpleassant dry feeling in texture, in this way I need to know how to change a dry texture feeling of an integral fermented cracker?
What you are describing about sensation of dryness in the specific Crackers could be eased by the usage of Invert Syrup, Glucose Fructose Syrup or certain Malet Extract syrups which could be utilized as humectants.
In case that this sensation is coming from an unpleasant moutfeel then the Fat which is used ought to be corrected.
Thank you in advance.
pl add liquid glucose in your recipe 4 to 8% on the weight of wheat flour which will give you better feeling while eating. According to your economics you can add between min 4% to max of 8%.
first of all dry filling is coming from your low moisture content?
what is your moisture content?
I think your fat content is low so it feels to much flour dryness. pls increase your fat.. or ıf u have a oiling system after oven. u can spray some oıl on top and bottom of cracker
if still it has dry felling... u can increase the sugar syrups... invert is the most economical
ie. u have to decrease your flour percentage and give to fat, syrups etc...