Whole Wheat Flour

Yes. Wheat flour is the same as Plain Flour. Unless recipe calls for whole-wheat flour, that would mean wholemeal flour.

Yes, challah is made with wheat flour.

Well first you need to get a Maker Shed and then upgrade it in order to get the Flour Mill.

Then you just put rice cakes in the Flour Mill to get sweet rice flour.

I hoped this helped.

Many solids like wheat dust, wood dust and even metals in their dust form have high surface area. With a high surface area and surrounded by oxygen (as in the air), combustion can take place at a very rapid rate. This rapid rate of combustion can lead to an explosion. In fact, Dust explosions are hazards in many industries. Taffy

Soba noodles

You can physically eat everything but eating raw flour may make you sick because flour and water make dough, so it might make dough in your stomach, would you eat dough?

Hope that helps

Flour and grains will hatch worms after a while. They are harvested with worm eggs on them, and none of the processing kills the eggs. To avoid getting worms in flour, freeze it for 24 hours or more or put bay leaves in it.

Yeast is a fungus, a living entity.

When the yeast consumes the moisture and starches found in bread, it gives of the waste products Carbon Dioxide and Grain Alcohol

Yes I said alcohol. yes that means that beer, wine, and vodka is yeast pee

anyway, the carbon dioxide is a gas which forms bubbles in the dough, making it enlarge, "rise".

the alcohol also evaporates when the bread is baked making it rise in the oven as well

Whole wheat flour is good for you because it contains all of its original nutrients. Nothing has been taken out of it. White flour on the other hand has been stripped of several nutrients in order to ensure a longer shelf life.

White wheat flour is often used in rye breads to improve the texture and rise of the final product. Rye flour has lower gluten content, which can lead to denser bread; adding white wheat flour helps to enhance the gluten structure, resulting in a lighter and airier loaf. Additionally, the mild flavor of white wheat flour complements the distinctive taste of rye without overpowering it. This combination balances the benefits of both flours, producing a more enjoyable bread.

Most things you can replace 1/3 to 1/2 of regular flour with whole wheat flour. The end product will be heavier and some things may tend to fall apart easier. Some things have to have only regular flour.

Yes. But you must remove 2 TBSP from each cup called for in the recipe. Also, since wheat flour is much heavier than all purpose flour, be sure to sift it before measuring. If you don't have a sifter, just fluff the flour well with a fork before scooping. Hope this helps!

its not a chemical. Yeast.><<<<<< its a fungi

yes because Flour contains starch and its basic chemical formula is C6H10O5 .

what is the method used to separate wheat bran from wheat

Yes, it is a good practice to sieve the flour before consuming it so that the harmful things such as stones, husk or something else can not come in our meal

Generally, you can replace white flour with whole wheat flour of the same type (bread for bread, all purpose for all purpose), substituting one for one. However, products made with whole wheat flour will usually be more dense. This may be helped somewhat by sifting the flour one or two extra times to help incorporate more air. Always remember when using any all purpose flour for items such as muffins and cookies to mix as little as possible to avoid forming glutens, which will toughen the final result.

One must expect some differences in the final product when whole wheat flour is substituted for white or all-purpose flour. A fairly safe practice is to replace no more than one-third of the flour with whole wheat flour. This ensures proper rising and a delicate crumb. As the proportion of whole wheat to white increases, the baked product will be increasingly dense with less rise and a tougher, more chewy crumb.

Yes. Wheat flour has gluten in it. Many people who can't tolerate gluten, can not eat products containing wheat. That includes white flour. Technically, most flours have gluten in them, but flours containing wheat, barley, rye, kamut, spelt, or triticale have a special kind of gluten that causes the negative reaction in people with gluten intolerance or celiac disease. For example, corn has its own form of gluten that does not contain the same chemicals that cause the reaction in celiac patients.

* Bulgur wheat * Couscous * Flour, including cake and pastry, durum, gluten, graham, wheat flour, whole wheat flour * Hydrolyzed vegetable protein (HVP) or texturized vegetable protein (TVP) * Semolina * Wheat bran * Wheat germ * Wheat starch Note:Buckwheat is not wheat. It's listed below in Best Bets. These foods may include wheat. Use with caution, if at all, and read the label carefully: * Baked beans * Baking powder (some) * Biscuits * Bouillon cubes and extracts * Bread crumbs * Breaded foods * Breads * Cakes, pastries, or cookies (commercial or prepared) * Canned fish * Cheese sauces or spreads (unless known to be wheat-free) * Cloudy lemonade and ginger beer (some) * Commercially prepared fruit pie fillings and jams * Commercially prepared gravies, salad dressings, sauces, or condiments containing wheat flour * Commercially prepared mustard * Crackers * Creamed or scalloped potatoes (unless thickened with cornstarch) * Creamed or scalloped vegetables (if thickened with flour or topped with bread crumbs) * Creamed products * Egg dishes thickened with flour * Luncheon meats * Malted milk and drinks * Meat and poultry containing flour * Meat tenderizers (if made from monosodium glutamate [MSG]) * Muffins * Mustard powder (some) * Pancakes * Pasta noodles * Pre-molded hamburgers * Pretzels * Pudding (commercial or homemade, thickened with wheat flour) * Rolls * Sauce and gravy mixes * Sausage (unless they are pure meat) * Soups containing commercially prepared noodles, macaroni, or spaghetti * Soup mixes and bases * Soy sauce, Tamari (unless wheat-free) * Stewed fruits thickened with flour * Sweets dusted with wheat flour to prevent them from sticking * Tomato sauces * Waffles * Wieners