What is the use of wheat flour in making cracker?

Wheat flour is a key ingredient in making crackers for several reasons:

Structure and Texture:

* Gluten Development: Wheat flour contains gluten proteins which, when mixed with water, develop a network of elastic strands that give crackers their structure. This structure allows the crackers to hold their shape during baking and creates a satisfying crunch.

* Moisture Absorption: Wheat flour absorbs moisture, helping to bind the dough and prevent it from being too wet. This helps create a cracker that is crisp and doesn't crumble easily.

* Texture Variation: The type of wheat flour used can influence the texture of the cracker. For example, using a higher protein flour like bread flour will result in a chewier cracker, while all-purpose flour will produce a more delicate texture.

Flavor:

* Neutral Flavor: Wheat flour has a relatively neutral flavor, allowing the other ingredients in the cracker recipe to shine through.

* Slight Sweetness: Some wheat flours have a subtle sweetness that adds a pleasant note to the crackers.

Other Benefits:

* Cost-Effectiveness: Wheat flour is generally an affordable ingredient, making it an economical choice for cracker production.

* Versatility: Wheat flour can be used to make a wide variety of cracker styles, from savory and salty to sweet and flavorful.

In summary, wheat flour is essential for making crackers because it provides structure, absorbs moisture, adds texture, and creates a neutral flavor base for other ingredients.