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What is the name given to the mixture of flour raising agent and liquid?
the name given to the mixture of flour raising agent and liquid is dough.
What is the name given to the mixture of the flour raising agent and liquid?
Dough
Why do you have to comply with recipe instructions?
You do not at all times need to comply with recipe instructions. However, with some ingredients, there is a given amount because these ingredients are essential to a process during baking or cooking. Some such ingredients are yeast, flour, baking powder, baking soda, and salt.
How does the chittick apparatus determine the carbonate of soda in baking powder?
By measuring the amount of carbon dioxide given off when the baking powder reacts with an acid
When vinegar is added to baking powder which contains a carbonate what gas is given off?
co2: carbon monoxide xxx
How do you know that carbon dioxide is given off in mixture of water and baking powder?
NaHCO3 + H20 ---> NaOH + H20 + CO2
What jobs did doughboys have in World War 1?
"DOUGHBOYS" IS A NICKNAME GIVEN TO THE AMERICAN SOLDIER IN THE FIRST WORLD WAR BECAUSE AFTER A LONG MARCH ON A DUSTY ROAD THE MEN WERE COVERED WITH A WHITE POWDER FRON THE ROAD THEY WERE ON AND SOMEONE SAID THAT THEY LOOKED LIKE THEY WERE COVERED WITH BAKING FLOUR HENCE "DOUGHBOYS"
Why did alcohol not have a reaction on baking powder?
I think you mean baking soda, not baking powder. Anyway, that's not a very good answer. The correct answer isn't that interesting. The answer is that these two substances simply don't react. It takes an acid, vinegar, to react with the base, bicarbonate. An acid neutralizes the base and carbon dioxide is given off. I guess the short, best answer is that alcohol is not an acid.
How much were dan and ann in Where the Red Fern Grows?
I don't remember a cost given. He filled the baking powder can and it still wasn't enough so his grandfather made up the difference.
Which flour is used for making pastry?
Pastry flour is a relatively low-protein flour that is often called for in making biscuits, cookies, pie crusts, and pastries. The protein content of any given type of flour determines how tender, strong, elastic, stretchy, pliable, etc., the dough is that you make with it, and also the texture of the finished bread, waffle, cookie, croissant, etc. Bread flour, for instance, weighs in between 12% an 13% protein, and helps produce wonderfully well-risen, chewy loaves of bread. Cake flour, at the low end of the spectrum, 5% to 8% protein, is much less elastic, and helps produce wonderfully tender cakes. Pastry flour is up only one notch, at 8% to 9% protein, and lets you create baked goods with a little more body and texture than cake flour, but still with the tenderness one associates with a well-made biscuit or pastry. It can be a challenge to find pastry flour. Even well-stocked supermarkets seldom carry more varieties than cake flour, all-purpose flour (9% to 12% protein), and bread flour. If you can't find pastry flour, you can mix you own by combining cake flour and all-purpose flour in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose.
Can you substitute pastry flour for all purpose flour?
If you need a cup of bread flour and do not have it use 1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets). If you needa cup of cake flour and do not have it use 1 cup all-purpose flour minus 2 tablespoons.
Are cereals usually given crushed broken or flattened?
they are not. they are given crushed or in powder
