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Less dense. Sifting is usually done before measuring so there is less flour in the finished product. There are other factors that change the density of the product, but for the flour's part, sifting would make it less dense.
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∙ 14y ago
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Is sifting flour a chemical charge?
No. The flour stays chemically the same. Sifting mixes air with the flour and breaks up lumps.
What does sifting?
Sifting flour adds air and removes any lumps.
What is an example of sifting?
Flour & Ashes
What is the process called for separating flour and rice?
Sifting!!!
What is a method of breaking up clumps and adding air to flour?
Sifting the flour into your mixing bowl traps flour into it.
When a flour is sifted is it still a solid?
Yes, sifting just separates the individual pieces of flour it doesn't change the form of the flour.
Can replace all purpose flour with cake flour?
Usually, cake flour has less gluten in it so the finished product will be lighter in texture. Some recipes need the gluten.
How many 225 grams of plain flour in a cup?
225 grams of flour is about 2 1/4 cups, measured after sifting.
Do you measure flour before or after sifting?
you sift it before using it to remove lumps
Can you use whole wheat flour in place of whole wheat pastry flour?
Yes, you can, although the texture of the finished product may not be as fine.
Does sifting sugar have the same result as sifting flour?
Flour is more of a powder and is easily compressed. Varying density means varying amounts of flour. As I understand it, sifting flour is done to slightly aerate the flour to give it a consistent density. A consistent density is favorable to accurate measurements being obtained when baking, since recipes call for specific amounts of ingredients for them to work. Sifting also removes lumps. Sugar, the basic processed granules you buy to bake with, is all of a consistent size. Sifting would tend to break up the granules into smaller pieces. This would make the sugar more dense and could throw off measurements as well as affect taste. Powdered sugar tastes different and acts slightly different than granule sugar. For these reason, sifting would not be recommended for sugar, though if it clumps, banging it around a bit to bust up the clumps should be fine.
What is separated from flour during sieving?
Nothing; the only reason for sifting flour is to break up lumps and introduce air so that the result of baking is lighter.
