flour, self-raising

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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.

A Dictionary of Food and Nutrition DAVID A. BENDER

self-raising flour

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self‐raising flour See flour, self‐raising.

A Dictionary of Food and Nutrition DAVID A. BENDER

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self-raising flour

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