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What else can I help you with?
Grinding wheat in to flour is a chemical or physical property?
It is not a property; it is a physical process.
What is the most common flour used in bread making?
Wheat flour i guess
What kind of noun is flour?
The noun flour is a common, concrete noun, a word for a thing.The noun flour is a mass (uncountable) noun as a substance:Dust the pieces with some flour before placing in the hot oil.The plural form, flours is a word for types of or kinds of bread:The flours to make the bread are wheat flour and potato flour.
What are 3 common solutes?
Sugar Salt and Flour are common. Their most common solvent is water.
What is ground up to flour?
Any grain can be ground into flour but the most common grain used is wheat.
Is flour a common or a proper noun?
The noun flour is a common noun, a word for any flour of any kind.A proper noun is the specific name of a person, place, thing, or a title; for example:King Arthur Flour or Gold Medal FlourFlourtown, PA 19031Flour Shop (bakery), Houston, TX"Flour Power: A Guide To Modern Home Grain Milling" by Marleeta F. Basey
What do all breads have in common?
a dough of flour and water
How do you season flour?
Adding salt and pepper is the most common way to season flour.
What is a common ingredient used in breading that consists of egg, flour, and breadcrumbs?
A common ingredient used in breading that consists of egg, flour, and breadcrumbs is called a "dredge mixture."
Does rice flour go bad and how can I tell if it has expired?
Yes, rice flour can go bad. You can tell if it has expired by checking for any unusual odor, discoloration, or the presence of insects or mold. Additionally, if the flour tastes stale or has a rancid flavor, it is likely expired and should be discarded.
What is protein found in flour and it is not gluten?
fibrous proteins - this type of protein has a spring like structure which gives it an elastic property (for example gluten in flour)
What is proportion of flour to fat for short pasrty?
One part fat to two parts flour. (In most cases. There are unusual recipes where the proportions get quite close to 1:1, however this is not standard. In some cases you may also find recipes which are 1:3 butter to flour.)
