The answer is that it doesn't smell of anything.
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
No. Flour is a mixture of carbohydrates.
Flour and water can be mixed together to produce a thickener, a paste or a batter. The end result of mixing flour and water depends on the ratio of flour to water as well as on the temperature of the flour and the water.
There are 6.8 cups of all-purpose flour in 850 grams. There are 192.78 cups of flour in 850 ounces of flour.
No, flour is mostly starch, which is organic.
It should smell exactly the same as all-purpose flour. After all, cake flour is just a more refined version of all-purpose flour.
yes, cold smoking flour in a smoker adds a nutty smoky taste and smell to the flour and its great for pastas
Yes, if baking flour is too old or has been contaminated, it can develop a rancid smell. The smell might also occur if the flour is stored in an old oil container. It could absorb the odor of rancid oil if kept in an open container near old oil. In any of these cases, the rancid-smelling flour should be discarded, as the smell would spoil any product made with it.
smell it and feel it
It kind of smells like flour
Because you breath the smell in the air so you end up tasting it in your mouth because you are breathing it in.
You don't. That's one reason why you should store foods separately from cleaning supplies and toiletries.
Wheat germ is separated from the kernel in the flour milling process.
flour can get a type of bug in it that looks like a moth larvae. Keep your flour in a container in the refrigerator to avoid this.
Whether they give off a sweet smell or not, baking is a chemical change. Can you separate the egg, the flour, the sugar? No, then it is a chemical change.
When you mix flour and vinegar you get a sort of paste like when it is mixed with water. Gooey, wet and smelling like vinegar. The smell is stronger depending on your measurements. If you put too little vinegar you'll be left with still some regular powdery flour.
It can be used, although not with very tasty results. Self Raising Flour is a flour that has been pre-mixed with Yeast, although Yeast alone has a very powerful, pungent smell, its what gives bread most of its flavour. Using Strong White Bread Flour and Yeast seperately and not Self-Raising yields much better results and can be varied to suit any recipe.