Flour contributes to cookies rising primarily due to the presence of gluten, which forms when flour is mixed with liquid. This gluten network traps air bubbles produced by leavening agents like baking powder or baking soda, allowing the dough to expand during baking. Additionally, the starches in flour absorb moisture and swell, further aiding in the cookie's structure and rise. Overall, the combination of gluten formation and the action of leavening agents helps create a light and fluffy texture in cookies.
To make them rise and not be flat.
You might be able to use self rising flour for peanut butter cookies. It will act differently than regular flour, so omit ingredients that cause the cookies with regular flour to rise (baking soda) and be prepared for your experimental cookies to cook differently.
That is 7.5 cups of flour.
You can make cookies without baking soda or powder by using ingredients like self-rising flour, cream of tartar, or eggs as leavening agents to help the cookies rise.
Yes, baking homemade cookies involves converting chemical energy in the ingredients (flour, sugar, etc.) into thermal energy to make the cookies rise and become crispy or chewy.
The gluten in the flour reacts with the yeast, allowing it to rise. All-purpose flour has a relatively low-gluten content, and is used for cookies and pizza doughs that are not required to rise. Bread flour has a high-gluten content which allows bread to rise quite a bit more.
You can make light and fluffy cakes, delicate pastries, and tender cookies with cake flour.
6 cups
It can sometimes be used.
Yes
I don't think so.
actually flour doesn't make the bread or whatever rise.. its the baking soda!! but bad flour is not good eather ...good luck!!!