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flour, high‐ratio
flour, high‐ratio Flour of very fine, uniform particle size, treated with chlorine to reduce the gluten strength. Used for making cakes, since it is possible to add up to 140 parts sugar to 100 parts of this flour, whereas only half this quantity of sugar can be incorporated into ordinary flour. See flour strength.
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DAVID A. BENDER. "flour, high‐ratio." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 1 Jun. 2012 <http://www.encyclopedia.com>. DAVID A. BENDER. "flour, high‐ratio." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (June 1, 2012). http://www.encyclopedia.com/doc/1O39-flourhighratio.html DAVID A. BENDER. "flour, high‐ratio." A Dictionary of Food and Nutrition. 2005. Retrieved June 01, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-flourhighratio.html |
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high‐ratio flour
high‐ratio flour See flour, high‐ratio.
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Cite this article
DAVID A. BENDER. "high‐ratio flour." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 1 Jun. 2012 <http://www.encyclopedia.com>. DAVID A. BENDER. "high‐ratio flour." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (June 1, 2012). http://www.encyclopedia.com/doc/1O39-highratioflour.html DAVID A. BENDER. "high‐ratio flour." A Dictionary of Food and Nutrition. 2005. Retrieved June 01, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-highratioflour.html |
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