answersLogoWhite

0

Strong (i.e. bread grade) wholemeal flour is the most dense.

User Avatar

Wiki User

14y ago

What else can I help you with?

Related Questions

What ingredient makes water more dense salt sugar powdered laundry detergent baking soda flour or pepper?

Salt would make water more dense when dissolved in it.


Does sifting flour make the finished product denser?

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.


Why is gluten-free flour more dense than all-purpose flour?

I wasn't aware that it was, but I would assume it is because the particles of flour are finer and pack together tighter.


How many cups is 200g of flour?

That is about 1 cup depending how dense it is packed.


What is the softest flour to use in baking?

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.


Is flour soluble in oil?

yes


Can you use wheat flour to bake a cake?

Yes, although it will make the cake more dense.


Which states produces most flour?

Florida produces the most flour because it has the most wheat fields it produces all this flour in the spring and summer!:)


What ingredient can you add to bread to make it dense as opposed to light and fluffy?

I think the answer is adding less flour.


Which 2 materials are the most dense?

the most dense is steel and aluminium.


Does an egg float in water with flour?

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.


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.