The particles of the flour and sugar are so small they are like liquid particles and, therefore, flow like liquid.
because when you measure it, it becomes a solid by being able to be packed together. plus there is a small amounts of air consumed in the product.
the physical properties of flour are the bulk density, wettability and dispersibility.
Well, icing often contains dextrose (powdered sugar, which sometimes also contains flour), milk and/or water, shortening and/or margarine, and flavoring. The greases likely would be considered supercooled liquids, milk and/or water is a liquid, and flour is a solid in the form of particulates. So it is a mixture of liquids and solids.
There is no such thing as solid weight. All matter on Earth has weight whether it is solid, liquid or gas. There is also no such thing as a solid quart. A quart is a measure of volume usually applied to liquids or granulated substances such as flour or sugar. The volume of solid objects is usually measured in cubic centimeters or cubic inches. The volume of a given solid object will vary inversely with its density. The denser it is, the smaller it will be.
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
Solid in a gas (smoke, smog), Gas in a gas (the atmosphere), a solid in a solid, a gas in a solid, etc.Gas in a gas (the atmosphere), Solid in a gas (smoke, smog), a solid in a solid, a gas in a solid, etc.
Flour acts as a solid when in a stationary state however if air is blown into the flour at a calculated rate, the flour can take on the properties of a liquid. Adding air to the flour adds energy which moves the particles similar to adding energy to a block of ice which excites the molecules into movement.
Please refer to Is_a_flour_liquid_or_a_solid
solid
flour will become solid and some flour particles will float
it is indeed a solid at room temerature
Yes, it is a solid, a powder.
Yes, sifting just separates the individual pieces of flour it doesn't change the form of the flour.
The sensory function of flour is to provide a solid textture for the product and provide structure for the food.
flour
flour
in crepes flour make sthe pancake go solid
Flour acts as a solid when in a stationary state however if air is blown into the flour at a calculated rate, the flour can take on the properties of a liquid. Adding air to the flour adds energy which moves the particles similar to adding energy to a block of ice which excites the molecules into movement.