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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.

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1w ago

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