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flour, self‐raising

A Dictionary of Food and Nutrition | 2005 | | © A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005. (Hide copyright information) Copyright

flour, self‐raising Wheat flour to which baking powder has been added to produce carbon dioxide in the presence of water and heat; the dough is thus aerated without fermentation. Usually ‘weaker’ flours are used (see flour strength). Legally, self‐raising flour must contain not less than 0.4% available carbon dioxide.

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