Strong (i.e. bread grade) wholemeal flour is the most dense.
Salt would make water more dense when dissolved in it.
Less dense. Sifting is usually done before measuring so there is less flour in the finished product. There are other factors that change the density of the product, but for the flour's part, sifting would make it less dense.
I wasn't aware that it was, but I would assume it is because the particles of flour are finer and pack together tighter.
That is about 1 cup depending how dense it is packed.
The softest flour to use in baking should be semolina flour. When adding liquid to the flour, it is best to not overmix as the gluten doesn't form too much to make the result dense.
yes
Yes, although it will make the cake more dense.
Florida produces the most flour because it has the most wheat fields it produces all this flour in the spring and summer!:)
I think the answer is adding less flour.
the most dense is steel and aluminium.
In a mixture of oil and water, the two will separate with the oil on top. If the water has enough solute in it (salt, sugar), the egg will float in the water, but not above the oil. An egg is denser than fresh water, but less dense than salt water. It is denser than most oils.
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.