Food and Cooking

A Dictionary of Food and Nutrition A Dictionary of Food and Nutrition Further reading

flour, self‐raising

A Dictionary of Food and Nutrition | 2005 | | 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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DAVID A. BENDER. "flour, self‐raising." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 31 May. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "flour, self‐raising." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 31, 2012). http://www.encyclopedia.com/doc/1O39-flourselfraising.html

DAVID A. BENDER. "flour, self‐raising." A Dictionary of Food and Nutrition. 2005. Retrieved May 31, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-flourselfraising.html

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self‐raising flour

A Dictionary of Food and Nutrition | 2005 | | Copyright

self‐raising flour See flour, self‐raising.

Cite this article
Pick a style below, and copy the text for your bibliography.

MLA
Chicago
APA

DAVID A. BENDER. "self‐raising flour." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 31 May. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "self‐raising flour." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 31, 2012). http://www.encyclopedia.com/doc/1O39-selfraisingflour.html

DAVID A. BENDER. "self‐raising flour." A Dictionary of Food and Nutrition. 2005. Retrieved May 31, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-selfraisingflour.html

Learn more about citation styles

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