Sunday, October 25, 2020

Self-rising flour: Best for tender biscuits and quick breads

Convenience foods are described as problem free preparation and consumption of variety products. Food products that save time and effort in preparation, consumption, or cleanup are omnipresent.

Self-rising flour is a convenience product made by adding baking powder and salt to all-purpose flour. Traditionally, the flour used is from a softer, lower protein types of all purpose flour.

Self-rising flour provides a great convenience for house hold use. Their use saves time and energy to eliminate the hardships of measuring out and provide desirable quality to product.

Self-rising flour is best for tender biscuits, quick breads, muffins, pancakes and some cakes. However, it is not recommended for yeast breads.

Self-rising flour is best stored tightly wrapped in its original box and used within six months of purchase — longer than that and the baking powder in it begins to lose its oomph.

Self-rising flour contains bicarbonate, together with an acid ingredient, when made into a dough and baked, CO2 is generated which causes dough aeration and development.
Self-rising flour: Best for tender biscuits and quick breads

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