Yeast exhales CO2 as it breathes, therefore the bubbles formed are likely to be CO2.
Most likely by a sift.
There are about 120 grams of flour in a cup, give or take a few, so 2 1/2 cups is about 300 grams of flour.
It seems more like it absorbs water. The water gets thicker, pastier, the flour will gather at the bottom of the container if its still.
Depends on the type of flour: All purpose flour: ~6.89 pounds Whole wheat flour: ~6.61 pounds Bread flour: ~7 pounds Rye flour: ~5.62 pounds
you could butit wouldnt tase good you can make food out of FLOUR but that is a totally different thing.
either self raising flour or baking powder. These both cause chemical reaction within the cake which gives the air bubbles making it rise.
To dissolve flour in a liquid you will want to use a wisk. This will break apart the little bubbles and balls that flour forms when it is placed with a liquid like water or eggs.
Yes it does. Self-raising flour will of course cause the cake to rise a lot more while cooking. Plain flour does not have this same effect. The recipe should indicate how much of which type of flour to use and what the final result should be. If you use more self-raising flour it will tend to have more 'air-bubbles' giving it a lighter and 'fluffier' texture.
Dough
Gluten
A puffed puri floats as it is filled with steam
This is sometimes called "bread flour". It is flour with a higher gluten content. Gluten is essential for the structure of bread; stretching to trap air bubbles as the yeast ferments. Plain flour is sometimes used in breadmaking when a specific gluten content needs to be achieved, but it is rarely used without the addition of strong flour.
Yes, flour and yeast may cause or trigger certain types of headaches in particular individuals who are susceptible to them.
No. Flour is made from grain.
HK - or Hong Kong - Flour is a highly bleached white, wheat, flour. Alternatively, it could be Harvest King flour - an American brand.
Flour
rock flour