If you mean how many kinds of WHEAT flour, there are:
All Purpose - for general baking, quick breads, cookies, pancakes, thickening
Bread - higher in the wheat protein, gluten
Granulated - for making gravies and sauces (Wondra is an example) it doesn't clump when added to a liquid.
Whole Wheat - made from the whole wheat berry or kernel
"White" Whole Wheat (made from a softer/lighter textured variety of wheat)
Self Rising - baking soda and salt have been added
Pastry - higher in starch, for delicate pie crusts, etc.
Whole Wheat Pastry
Semolina - a particular variety of wheat used in making pasta
Pretty much any grain can be ground into flour. Even nuts such as almonds or hazelnuts, can be found. Chestnut flour is used in some Italian pastries. Then there are dozens of other flours, each with its own particular best use and nutritional values. Some common ones are:
Corn
Oat
Millet
Barley
Soy
Rice
Kamut (a relative of Wheat)
Spelt (relative of Wheat)
Buckwheat
Tapioca (also known as Manioc)
All purpose flour cannot be converted into cake flour. They are two different types of flour that are milled (ground) differently from different types of wheat. Cake flour is lighter, finer and has less gluten than all-purpose flour.
All grains are seeds and can be ground into flours of different types. Wheat flour, rye flour, barley flour, etc.
Different types of flour have different densities. However, on average, one pound of flour takes up about 1/4 gallon (about 1 quart).
It really depends on the tortilla. They come in different sizes, made with different flour types, and have different types of fat. The basic ingredients are flour, salt, water, and a fat. If you get a tortilla with whole wheat flour and olive oil, instead of the traditional white flour and shortening, they will be better for you. Just keep in mind that everything is better for you in moderation.
Pretty much. There are different types of flour, and bread flour is considered the best for making it, but you can bake bread with just about any type of flour.
Urad flour
There is no single answer to this question, because the amount of yeast added to any amount of flour depends on the intended product. Different types of bread require different yeast/flour proportions.
that depends on the rice. different types weigh different amounts.
Plain flour Self raising strong strong white bread
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I'm going to assume that the solvent is water. Flour is not a solute in water, as it is made of many different types of molecules, most of which do not dissolve in water.
they are completely different, from ingredients to the types of flour used.