flour, self-raising

views updated May 18 2018

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.

self-raising flour

views updated May 29 2018

self‐raising flour See flour, self‐raising.