What is the function of flour in baking?

Answer 1

Flour gives the muffins or cakes it's volume and structure. The flour browns during the baking process so the finished produce will usually have a golden brown colour. Its also high in starch which is the most important carbohydrate in the human diet.Different types of flours have different jobs. Self-raising flour will make the batter raise when baking. It has a combination of plain flour and various raising agents. These include sodium and calcium phosphates, and sodium carbonate. If you just use all purpose flour than you would need to add 2 teaspoons of "bi-crabinate soda" for ever 250grams.

Answer 2

Flour creates gluten, which is a structural protein. It gives the bread the ability to take and hole shape. It is also a source of flavor, depending on the type you use. It's main purpose is to hold all the other ingredients together.

Answer 3

I think that the flour has a rising agent in it. So if you didnt use flour it wouldn't be a cake because there would be no raising agent. This wouldn't make a cake fluffy you would just get a blob that is hard.

Answer 4

Flour is the "stuff" that bread is made of. It provides the starches and proteins that give bread its substance and texture. A tiny amount of the starch provides the nutrients for the yeast, which generate carbon dioxide bubbles, causing the dough to "rise".

Answer 5

Bread is almost all flour. The other ingredients are just there to make the flour hold its shape and texture after being baked. Any type of flour can be made into bread, but bread doesn't exist without flour.

Answer 6

Flour is the main producer of gluten in baked goods. Gluten gives strength and structure to bread. Without gluten baked goods would not have the strength to hold together.

Answer 7

Flour is used as a raising agent. It also helps to provide bulk and it forms the structure of cakes.

Answer 8

Flour is used for making the dough for the bread.