flour, high-ratio

views updated May 14 2018

flour, high‐ratio Flour of very fine, uniform particle size, treated with chlorine to reduce the gluten strength. Used for making cakes, since it is possible to add up to 140 parts sugar to 100 parts of this flour, whereas only half this quantity of sugar can be incorporated into ordinary flour. See flour strength.

A Dictionary of Food and Nutrition DAVID A. BENDER

high-ratio flour

views updated May 11 2018

high‐ratio flour See flour, high‐ratio.

A Dictionary of Food and Nutrition DAVID A. BENDER

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high-ratio flour

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