i am not an expert but i think people usually do this to make the sauce thicker =)
The flour used in the making of white sauce thickens as it cooks in the milk. Flour is used the thicken a lot of soups, stews, and sauces.
Flour can be used to thicken sauce effectively by creating a roux, which is a mixture of flour and fat cooked together. This mixture is then added to the sauce and simmered until the desired thickness is achieved.
no it's not all purpose flour..
yes enriched flour can be substituted for all purpose flour in a cake
all purpose flour has bleach in it, therefore when you eat anything made with all purpose flour you are eating bleach.
There is no difference between plain flour and all-purpose flour. They are one and the same. All-purpose (plain) flour does not contain the salt and baking soda that self-rising flour has.
It is bread flour.
If it is meant to thicken a sauce, or be used to make pastry, just use plain/all purpose flour. If it is meant to make pasta, there is no substitute. If it is used to make bread, switch to a recipe which requires "strong flour".
No. Some cake flours contain corn starch. Pastry flour, or all-purpose flour, does not.
yes. They are the same thing. Plain flour is an Australian term where all-purpose is the American.
You can thicken sauce without using flour by using ingredients like cornstarch, arrowroot powder, or potato starch. These ingredients can be mixed with water and added to the sauce to help it thicken.
Yes. All-purpose flour and unbleached flour are usually the same thing. Just be sure that the package doesn't say something like 'self rising', 'bread flour', or 'cake flour' - those ARE NOT all-purpose flour.