what does sifting do to flour?
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Sifted flour, which is much lighter than unsifted flour, is easier to mix into other ingredients when forming a cake batter or making dough. When flour is sifted with other dry ingredients, such as cocoa powder, this helps to combine them evenly before they are mixed with other ingredients.
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Hulling. After cleaning, oats must be dehulled, as the hulls of oats are indigestible. To remove the hull, rotating discs fling oats into rings that cause the hull to fall off without damaging the rest of the oat. ... A paddy separator then separates the groats from any unhulled oats that may have snuck through.
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Due to their variations in texture, each type of flour may be better-suited for certain recipes. ... Summary Bleached flour works well in recipes like cookies, pancakes, waffles, quick breads, and pie crusts. Meanwhile, unbleached flour is better suited for puff pastries, eclairs, yeast breads, and popovers.
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To put simply: yes, cake flour must be sifted before using it. Cake flour is so fine that it clumps together very easily. ... Either way, the flour should be sifted at least once to remove those small lumps and help ensure that your cake turns out as perfectly as possible.
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If you don't have a sieve or a sifter, however, fear not. You can sift flour with a whisk. A whisk both mixes and aerates in one, simple power move. You can also use a fork, but a whisk works a lot better.
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Thanks to advances in the production of flour, it's no longer necessary to sift flour for most recipes. However, measuring flour accurately is critical to the success of your cookies. Always measure flour with nested metal or plastic cups. ... Do not pack the flour into the cup or tap it to level it.
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The word "sift" derives from "sieve". In cooking, a sifter is used to separate and break up clumps in dry ingredients such as flour, as well as to aerate and combine them. A strainer is a form of sieve used to separate suspended solids from a liquid by filtration.
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White All-Purpose/Bread Flour (sifted) 4 cups = 1 pound. White All-Purpose/Bread Flour (unsifted) 3 1/2 cups = 1 pound.
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Unbleached flour also takes longer than bleached flour to produce, and because of this, it's usually more expensive. Having a denser texture, unbleached flour provides more structure in baked goods, which makes it an ideal base for things like yeast breads, cream puffs, eclairs, and pastries.
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But wait. What about this warning from the FDA: “Because uncooked flour can be contaminated with a variety of disease-causing germs, including E. coli, Salmonella and Listeria, eating uncooked dough or batter, whether for bread, cookies, pie crust, pizza and tortillas can cause illness.”
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When you refine wheat into white flour the bran and the germ are removed, leaving the endosperm. ... Originally, the enrichment of wheat flour simply replaced nutrients lost in the refining process, but today enriched flour is fortified with a higher amount of nutrients to provide health benefits.
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Did you know that sifting fresh ground whole wheat flour eliminates the need for vital wheat gluten or dough enhancers in bread recipes. ... The tip, sift your flour. Don't use the old fashioned crank sifter, use a fine mesh metal strainer. You can find them in the grocery store for a couple of dollars.
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Summary Bleached flour works well in recipes like cookies, pancakes, waffles, quick breads, and pie crusts. Meanwhile, unbleached flour is better suited for puff pastries, eclairs, yeast breads, and popovers.
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Unlike flour, sugar is measured by scooping the measuring cup or spoon into the container/bag until it is overflowing, then leveling it off with the back of a knife. Sugar is heavier than flour, so it's less likely to pack down into the measuring cup.
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Bleached flour is typically refined, meaning that the nutrient-rich bran and germ of the wheat kernel have been removed, stripping the grain of many of its valuable vitamins and minerals and leaving only the endosperm. ... On the other hand, unbleached flour is aged naturally after the milling process is completed.