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flour, self-raising

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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"flour, self-raising." A Dictionary of Food and Nutrition. . Encyclopedia.com. 10 Dec. 2017 <http://www.encyclopedia.com>.

"flour, self-raising." A Dictionary of Food and Nutrition. . Encyclopedia.com. (December 10, 2017). http://www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/flour-self-raising

"flour, self-raising." A Dictionary of Food and Nutrition. . Retrieved December 10, 2017 from Encyclopedia.com: http://www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/flour-self-raising

self-raising flour

self‐raising flour See flour, self‐raising.

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"self-raising flour." A Dictionary of Food and Nutrition. . Encyclopedia.com. 10 Dec. 2017 <http://www.encyclopedia.com>.

"self-raising flour." A Dictionary of Food and Nutrition. . Encyclopedia.com. (December 10, 2017). http://www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/self-raising-flour

"self-raising flour." A Dictionary of Food and Nutrition. . Retrieved December 10, 2017 from Encyclopedia.com: http://www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/self-raising-flour