Between 6.12 and 5.29
As reported in the book 'Experimental cookery From the chemical and physical standpoint'
Mustard is a colloid/mixture with a composition of various ingredients. They range from common ingredients such as salt, vinegar, water, flour and more. Try to be careful of classifying it immediately as an acid or base; but on the pH scale mustard ranks in the lower 3-4's (7.0 pH), classifying it in acids.
PH 75 is the most acid.
Mustard is a colloid/mixture with a composition of various ingredients. They range from common ingredients such as salt, vinegar, water, flour and more. Try to be careful of classifying it immediately as an acid or base; but on the pH scale mustard ranks in the lower 3-4's (7.0 pH), classifying it in acids.
pH 9 - pH 4 = pH 5 It is stronger by 5 pH.
Most acidic is substance of pH of 2, then of pH of 5 and the substance of pH 7 is neutral and the substance of pH 11 is basic
Garfava flour: This flour is a blend of chickpea flour and fava bean flour and can be used like chick-pea flour.
Mustard is a colloid/mixture with a composition of various ingredients. They range from common ingredients such as salt, vinegar, water, flour and more. Try to be careful of classifying it immediately as an acid or base; but on the pH scale mustard ranks in the lower 3-4's (7.0 pH), classifying it in acids.
PH 75 is the most acid.
You can make them with what ever kind of flour you like - wholemeal wheat flour, rice flour, spelt flour, corn flour, oat flour, potato flour, the list is endless, its up to you.
AP Flour = All Purpose Flour = Plain Flour
No. Rice flour is made from rice. Plain flour is refined wheat flour. Self rising flour is refined wheat flour with baking powder and salt already in it. Wheat flour has gluten, rice flour does not and cannot be used to substitute for wheat flour.
Mustard is a colloid/mixture with a composition of various ingredients. They range from common ingredients such as salt, vinegar, water, flour and more. Try to be careful of classifying it immediately as an acid or base; but on the pH scale mustard ranks in the lower 3-4's (7.0 pH), classifying it in acids.
pH=6,4
Pastry flour.
It is bread flour.
pH 9 - pH 4 = pH 5 It is stronger by 5 pH.
flour then milk. flour then milk. flour then milk.