Search results
Results from the WOW.Com Content Network
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
In domestic cooking, bulk solids, notably flour and sugar, are measured by volume, often cups, though they are sold by weight at retail. Weight measures are used for meat . Butter may be measured by either weight ( 1 ⁄ 4 lb) or volume (3 tbsp) or a combination of weight and volume ( 1 ⁄ 4 lb plus 3 tbsp); it is sold by weight but in ...
Wheat milling yield is the percent of flour obtained from a given unit of whole wheat kernels (flour yield or flour extraction rate), averaging 70-75% in the United States [clarification needed]. Rice milling yield is the amount of polished white rice obtained from husked rough rice (yields of brown rice are higher). Rice milling rates for ...
Flour samples can be analyzed directly. Grain samples are ground to a powder. The sample is put into the test tube, distilled water is added, and the tube is shaken vigorously to achieve a homogeneous mix; The tube is placed in the boiling water bath, and the sample is stirred. The starch begins to gelatinize and the slurry becomes more viscous ...
Oat flour can be substituted one for one with regular flour, but only when measured by weight (most people measure by volume). If measuring by volume, try using one and a quarter cup of oat flour ...
Test weight refers to the average weight of a cereal as measured in pounds per bushel (1bu. = 8 gallons or 2150.42 cu. inches). Test weight is an important predictor of milling yield for rice and flour extraction rate for wheat. USDA’s official weight per bushel for the highest grade for major cereals and oilseeds include: wheat and soybeans ...
It's a classic tale: You have last-minute guests coming over for dinner or a bake sale fundraiser you didn't find out about until the night before—and now you need to concoct some tasty treats ...
Bread flour or strong flour is always made from hard wheat, usually hard spring wheat. It has a very high protein content, between 10% and 13%, making it excellent for yeast bread baking. It can be white or whole wheat or in between. [3] Cake flour is a finely milled white flour made from soft wheat.