Biscuits are popular because they are easy to eat, nutritious, come in many varieties, and are affordable. They can last a long time and have different types to choose from.
Flour is important for making biscuits, but the type of flour depends on the type of biscuit. Biscuit flour is usually made from low-protein and low-starch damage flours, which can be different from bread flour.
Biscuits and cookies are small and thin, so they are baked directly on the oven band at high temperatures. When baked, biscuits and cookies undergo many changes, including the formation of a porous structure, denaturation of proteins, starch gelatinization, and the appearance of a brown surface color.
Chevallier et al. (2000) studied how ingredients affect baking dough systems. They found that chemical leaveners lower the temperature of starch transition, while fats and sugars delay their action.
Laguna et al. (2011) showed that replacing some wheat flour with a resistant starch-rich ingredient can make biscuits fiber-rich without changing their features. An endothermic peak at 70°C was observed in their DSC thermograms, indicating that some starch granules from the wheat flour remained ungelatinized after baking.