WebDefinition. Flaxseed should be ground before added to baked goods so that it can be digested and its nutrients made available to the body. It is important to either use the flaxseed shortly after grinding or to refrigerate it, because it is high in polyunsaturated fatty acids (including ALA) that readily oxidize and turn rancid. Webuse dry measure or measuring spoon; spoon in lightly; overfill slightly; sift flour before measuring if recipe calls for sifted flour; level off with a straight-edge spatula or the back of a knife

Flour Flashcards Quizlet

Webflour: 1 n fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain Types: show 5 types... hide 5 types... plain flour flour that does not contain a raising agent wheat flour flour prepared from wheat soy flour , soybean flour , soybean meal meal made from soybeans semolina milled product of durum wheat (or other hard ... WebFlour definition, the finely ground meal of grain, especially the finer meal separated by bolting. See more. flying fishbone restaurant

Function of Ingredients in Pastry. Flashcards - GoConqr

WebThe meaning of FLOUR is a product consisting of finely milled wheat; also : a similar product made from another grain or food product (such as dried potatoes or fish). How to use flour in a sentence. WebFunction of fat: Fat shortens the mixture in shortcrust. It traps air between the layers in flaky pastry. It adds colour and flavour. Function of Water in Choux pastry. The use of boiling water in choux pastry gelatinises the starch causing the dough to thicken. Function of Water in pastry shortcrust. The water binds the ingredients together. WebMilk vs water baking. -Milk is recommended over water in flour mixtures because it improves the overall quality of the baked product while adding additional flavor, and nutrients. --Milk also helps produce a velvety texture, creamy white crumb, and a browner crust due to Maillard reaction. green line 2 trainingsbuch