possible causes included a drop in the amount of protein, a declining protein quality, an ever-increasing number of wheat varieties, the impact of agricultural practices such as irrigation and fertilizers
The flour has a reaction to the other ingreedients and causes the cake to rise.
Yes, it is possible to separate sugar mixed with flour the process by which we do it is by winnowing. Thanks for checking :))))))
It is the Gluten inside the flour that causes the cake to set when it is baked, the flour acts like scafolding and then the gluten is denatured and goes hard.
Flour has been made and used from ancient times. It is not possible to determine who first ground grain to make flour.
A refined food is a food that has had so much processing done to it that some of it's original nutrients have been lost. For example, wheat is ground into wholemeal flour, which can then be refined into white flour. Here, the germ and fibre are 'lost', diminishing nutrient content.
If by 'bakers flour' you mean self rising flour, the answer is no. Self rising flour has baking powder which causes it to rise. With crepes, you want them to stay thin and delicate, not to rise and have a bread-like consistency.
You will end up with a different look and texture if you do, but it is possible.
Sugar will dissolve in water but flour won't. Mix both in water, strain out the flour. Evaporate the water and what is left is sugar.
Different things can happen if a bottle is placed gently on flour. If the flour is all spread out on a counter, then the bottle will leave prints in the flour. If the flour is packed tightly, then it is possible for the flour to be able to hold up the bottle.
the flour can kill u because what if its old
Perhaps you mean a flour sifter? A sieve enclosed in a metal cylinder open at the bottom. You put the flour in the top and repeated squeezing of the handle causes narrow metal scrapers to rotate back and forth across the internal surface of the sieve mesh - this causes the flour loaded in top to drop through the mesh and become light and aerated as it falls.
Perhaps you mean a flour sifter? A sieve enclosed in a metal cylinder open at the bottom. You put the flour in the top and repeated squeezing of the handle causes narrow metal scrapers to rotate back and forth across the internal surface of the sieve mesh - this causes the flour loaded in top to drop through the mesh and become light and aerated as it falls.