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Flour
CHF 188.35
Auf Lager
SKU
QGVUB6A0V0L
1 Verfügbar 
Geliefert zwischen Mo., 04.05.2026 und Di., 05.05.2026
Details
Flour is a powder made of cereal grains or roots. It is the main ingredient of bread, which is a staple food for many civilizations, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history. Wheat flour is one of the most important foods in European and North American culture, and is the defining ingredient in most European styles of breads and pastries. Maize flour has been important in Mesoamerican cuisine since ancient times, and remains a staple in much of Latin American cuisine. Flour contains high proportion of starches, which are complex carbohydrates also known as polysaccharides. Leavening agents are used with some flours, especially those with significant gluten content, to produce lighter and softer baked products by embedding small gas bubbles. The production of flour has also historically driven technological development, as attempts to make gristmills more productive and less labor-intensive led to the watermill and windmill, terms now applied more broadly to uses of water and wind power for purposes other than milling.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130269227
- Editor Frederic P. Miller, Agnes F. Vandome, John McBrewster
- Sprache Englisch
- Größe H220mm x B150mm x T10mm
- Jahr 2009
- EAN 9786130269227
- Format Fachbuch
- ISBN 978-613-0-26922-7
- Titel Flour
- Untertitel Cereal, Root, Bread, Staple food, Wheat, Ingredient, Pastry, Maize, Mesoamerica, Latin American cuisine, Starch, Carbohydrate, Polysaccharide
- Gewicht 256g
- Herausgeber Alphascript Publishing
- Anzahl Seiten 160
- Genre Biologie
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