self-rising flour
The Oxford Pocket Dictionary of Current English
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2009
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© The Oxford Pocket Dictionary of Current English 2009, originally published by Oxford University Press 2009. (Hide copyright information)
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self-ris·ing flour
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n.
flour that has a leavening agent already added.
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Levona leavening agent.(SUPPLIERS CORNER)
Magazine article from: Nutraceuticals World; 10/1/2006; 55 words
; ICL Performance Products has introduced Levona, a leavening agent that is calcium-enriched and has zero sodium. Levona enables food manufacturers to formulate products that can carry healthy messages...
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The basics of basic bread.(making bread)(Brief Article)
Magazine article from: Countryside & Small Stock Journal; 3/1/1999; 672 words
; Basic bread consists of nothing more than flour, water, and a little salt, with or without a leavening agent. None of the other ingredients usually found in most modern recipes -- milk, eggs, fat, sweeteners, etc. -- are essential. On the...
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Fermented chickpea enhances nutritional quality, extends shelf life of white pan bread.
Newspaper article from: Emerging Food R&D Report; 7/1/2004; 369 words
; ...nutritional benefits when added to bread formulations. Fermented chickpeas are being used in some Mediterranean countries as a leavening agent in traditional breads. Lesser-quality chickpeas can be utilized as starter cultures for bread-making. The objective of scientists...
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Baking powder.(Executives: FYI ...)
Newspaper article from: Emerging Food R&D Report; 9/1/2006; 132 words
; ...baking powder functionality. Under optimal storage conditions, it appears that baking powder retains its functionality as a leavening agent for many years and can be included in applications requiring long-term food storage. Contact: Oscar Pike, Department of...
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Starch boosts crispy batter formulas.(ingredients)(Brief Article)
Magazine article from: Food Trade Review; 9/1/2003; 195 words
; ...speciality starch is tempura batters, where it is best combined at a 17% concentration with wheat flour, rice flour, salt and a leavening agent. For more regular adhesion batter, the recommended concentration of C*BatterCrisp rises to 55%. A further variation of C...
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Dr. Chase's crackers & bread.(The homestead kitchen)(Recipe)
Magazine article from: Countryside & Small Stock Journal; 1/1/2009; 700+ words
; ...of cakes, made to a certain degree light by eggs or sour milk and saleratus, and is generally eaten warm. (Saleratus: a leavening agent consisting of potassium or sodium bicarbonate; baking powder.) Indian corn is ground into meal of various degrees of coarseness...
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Biscuit blues. (acid-base chemistry in the kitchen)
Magazine article from: Science World; 3/11/1994; ; 467 words
; ...recipe calls for baking soda, continues Turner, you add something [acidic] like buttermilk to generate some [CO.sub.2] as a leavening agent. So, I muse, that's where the bubbles in buttermilk pancake batter come from. Right, says Turner. When the pancakes are...
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Low-sugar holiday desserts: can you eat your cake and have it too?
Magazine article from: Vibrant Life; 11/1/1989; ; 700+ words
; ...pound cake requires a one-to-one ratio (by weight) of each ingredient, reducing the sugar would require adding a chemical leavening agent such as baking powder. In this case you would no longer have a pound cake. Sugar also plays a role in browning, so cakes...
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5 easy ways to sneak soy protein into your diet: soy products may seem exotic or strange. But they can play an important role in your healthier diet.
Magazine article from: Vibrant Life; 5/1/2002; ; 700+ words
; ...tofu. Substitute pureed silken soft tofu for cream in creamed soups. You can easily sneak silken tofu into your family's dessert menu. Try substituting 1/4-cup of silken firm tofu for one egg as a leavening agent when baking. Key lime pies, chee
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The homestead kitchen: Beans for breakfast?
Magazine article from: Countryside & Small Stock Journal; 11/1/2000; ; 700+ words
; ...remainder for up to one week. Use in recipes with another source of leavening (i.e., baking powder or baking soda) since the gelatin functions as a binder, not a leavening agent. Egg facts: Top 10 egg-producing states: 1. Ohio 2. Iowa 3. California
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SIC 2045 Prepared Flour Mixes and Doughs
Encyclopedia entry from: Encyclopedia of American Industries
SIC 2045 PREPARED FLOUR MIXES AND DOUGHS This industry classification comprises...flours. Establishments primarily involved in milling flour from grain and manufacturing grain mill products, including prepared mixes and doughs, are classified in SIC 2041: Flour and Other Grain Mill Products. NAICS Code(s) ...
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Flour
Book article from: How Products Are Made
...gluten, allowing it to rise more than soft wheat flour. Flour intended to be used to bake cakes and pastry is made from soft wheat. All-purpose flour is made from a blend of soft and hard wheat. Durum...variety of hard wheat, which is used to make a kind of flour called semolina. Semolina is most ...
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flour
Book article from: The Columbia Encyclopedia, Sixth Edition
...favorite for making quick breads. Graham, or whole-wheat, flour contains the whole grain, unbolted. This flour will not keep long, as the germ contains fats and ferments...cause deterioration when exposed to the air. Wheat flour is separated into grades by milling. In the United States, patent ...
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O ’ Brien, Tim
Book article from: Contemporary Musicians
...was soon replaced by Nick Forster) to create the band Hot Rize (named after the secret ingredient in Martha White Self-Rising Flour). According to John Metzger at The Music Box website, the band “ not only inspired artists within its own...
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