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I wasn't aware that it was, but I would assume it is because the particles of flour are finer and pack together tighter.
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∙ 14y ago
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What ingredient makes water more dense salt sugar powdered laundry detergent baking soda flour or pepper?
flour
Can you use wheat flour to bake a cake?
Yes, although it will make the cake more dense.
Why are there 4 ounces in cup of shredded cheese and 8 ounces in cup of flour?
A cup is a measure of volume, and ounces are measures of weight. A cup of a more dense (therefore heavier by volume) material like cheese will weigh more than a cup of a less dense material like flour.
What type of bagel is less nutrient dense than a whole grain bagel but more nutrient dense than a donut?
Whole grain bagels are considered to be more nutrient dense. Plain bagels are less nutrient dense. The reason for this is because plain bagels have refined flour and sugar in them.
Is spelled flour better for you than white flour?
Yes, but be careful when using it. Many people say that it's more dense than white flour and will alter a recipe. Others say that white spelt, specifically, is actually lighter.
Why is flour dense?
Grinding a grain cause the complex geometry/texture of the large original pieces to simplify, as well as breaking up internal gaps, allowing the small particles produced to fit together far more compactly than in the original structure -- and thus the flour is dense.
How much more cake and pastry flour do you need in a cup to subtistute 1 cup of all purpose flour?
Generally the same amount. Might sift all purpose 1 0r 2 times to create more air since wheat flour is more dense. Mix all purpose flour as little as possible to avoid glutens which could toughen final product.
What is more dense?
a solid is more dense
Is very salty water more or less dense than more dense?
More Dense.
Does more dense or less dense objects settle faster?
More dense.
Is chlorine less dense or more dense than water?
more dense
What is the measure to substitute whole wheat flour for white flour?
One must expect some differences in the final product when whole wheat flour is substituted for white or all-purpose flour. A fairly safe practice is to replace no more than one-third of the flour with whole wheat flour. This ensures proper rising and a delicate crumb. As the proportion of whole wheat to white increases, the baked product will be increasingly dense with less rise and a tougher, more chewy crumb.
