There are many culinary uses for flour:
1. it can be used to thicken Sauces and Gravies
2. it provides a structure base for many baked goods
3. can be helpful in rolling out other materials to keep them from sticking to the work surface
Flour thickens mixtures and adds texture to foods.
The sensory function of flour is to provide a solid textture for the product and provide structure for the food.
It make dough
FLOUR provides the structure
The function of rice flour in biscuit making is to make the biscuit crumbley and to add texture. Rice flour is good for people who live on a Gluten free diet therefore it is also a healthier option.
It keeps them puffy like baking soda and it is the whole thing basically. It just NEEDS flour
Flour provides the structure and bulk once the scone is baked.
ano sya pwet ng kabyo..kmukha mo
It has the same function as plain flour within pastry, it is a bulking agent and main ingredient of pastry, forming the framework of it. Although, wholemeal flour is healthier as the rusk is left on, however it is sometimes not as effective as plain or strong flour and sometimes has an unusual texture.
cause if you dont then it wont be a bisciut because the flour and the baking powder are the main ingredients for making bisciuts.
bla bla black sheep have you any wool...
It traps the gas from the yeast to allow the light fluffy texture of bread to form.
No because they USE different flours, fats, liquids and sweeteners differently in the factory. Bread flour and cake flour are not the same. If you substitute one ingredient for another, the results will be different. Understanding ingredients, why they function the way they do and how to adjust for their differences will make your baking experiences more successful and consistent.