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flour, Vienna

David A. Bender.

in A Dictionary of Food and Nutrition

P ublished online January 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 18 words.

Especially fine flour used to make strudel pastry, Vienna bread (see bread, Vienna), and cakes.

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flour, agglomerated

Overview page. Subjects: Medicine and Health.

A dispersible flour, easily wetted, produced by agglomerating the fine particles in steam to yield particles that are greater than 100 µm in diameter, so the flour is dust-free.

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flour, waxy

David A. Bender.

in A Dictionary of Food and Nutrition

January 2009; p ublished online January 2009 .

Reference Entry. Subjects: Cookery, Food, and Drink. 27 words.

Flour prepared from varieties of rice and maize that have starch with waxy adhesive properties, and acts as a stabilizer

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corn, flour

David A. Bender.

in A Dictionary of Food and Nutrition

January 2009; p ublished online January 2009 .

Reference Entry. Subjects: Cookery, Food, and Drink. 24 words.

Flour corn is a variety of maize with large, soft grains and very friable endosperm, making it easy to grind

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flour strength

David A. Bender.

in A Dictionary of Food and Nutrition

January 2009; p ublished online January 2009 .

Reference Entry. Subjects: Cookery, Food, and Drink. 49 words.

A property of the flour proteins enabling the dough to retain gas during fermentation to give a ‘bold’ loaf. ‘Strong’

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flour, agglomerated

David A. Bender.

in A Dictionary of Food and Nutrition

January 2009; p ublished online January 2009 .

Reference Entry. Subjects: Cookery, Food, and Drink. 30 words.

A dispersible flour, easily wetted, produced by agglomerating the fine particles in steam to yield particles that are greater than

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flour enrichment

David A. Bender.

in A Dictionary of Food and Nutrition

January 2009; p ublished online January 2009 .

Reference Entry. Subjects: Cookery, Food, and Drink. 48 words.

The addition of vitamins and minerals to flour, to contain not less than: in the UK, vitamin B1,

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flour strength

David A. Bender.

in A Dictionary of Food and Nutrition

P ublished online January 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 49 words.

A property of the flour proteins enabling the dough to retain gas during fermentation to give a ‘bold’ loaf. ‘Strong’

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flour, agglomerated

David A. Bender.

in A Dictionary of Food and Nutrition

P ublished online January 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 30 words.

A dispersible flour, easily wetted, produced by agglomerating the fine particles in steam to yield particles that are greater than

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flour enrichment

David A. Bender.

in A Dictionary of Food and Nutrition

P ublished online January 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 48 words.

The addition of vitamins and minerals to flour, to contain not less than: in the UK, vitamin B1,

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corn, flour

David A. Bender.

in A Dictionary of Food and Nutrition

P ublished online January 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 24 words.

Flour corn is a variety of maize with large, soft grains and very friable endosperm, making it easy to grind

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flour, waxy

David A. Bender.

in A Dictionary of Food and Nutrition

P ublished online January 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 27 words.

Flour prepared from varieties of rice and maize that have starch with waxy adhesive properties, and acts as a stabilizer

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Graham flour

Edited by Susie Dent.

in Brewer's Dictionary of Phrase & Fable

January 2012; p ublished online January 2013 .

Reference Entry. Subjects: History of English. 68 words.

A type of flour made from whole grains of wheat. The term is chiefly used in North America, deriving from

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flour bag

Tony Deverson.

in The Oxford Dictionary of New Zealandisms

January 2010; p ublished online January 2014 .

Reference Entry. Subjects: Language Reference. 57 words.

noun historical a large linen bag, originally made for containing flour, and used subsequently to make clothing, towels, etc. (

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flour strength

Overview page. Subjects: Medicine and Health.

A property of the flour proteins enabling the dough to retain gas during fermentation to give a ‘bold’ loaf. ‘Strong’ flour is higher in protein, has greater elasticity and resistance to...

See overview in Oxford Index

flour, waxy

Overview page. Subjects: Medicine and Health.

Flour prepared from varieties of rice and maize that have starch with waxy adhesive properties, and acts as a stabilizer in sauces. See also cornflour.

See overview in Oxford Index

flour milling

Andrew Bielenberg.

in The Oxford Companion to Irish History

January 2002; p ublished online January 2007 .

Reference Entry. Subjects: Regional and National History. 337 words.

By the early 17th century, water‐powered flour mills had begun to replace domestic production using hand‐operated querns. With the expansion

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Flour, Pierre

in Benezit Dictionary of Artists

P ublished online October 2011 .

Reference Entry. Subjects: Painting; 18th-Century Art. 39 words.

French, 17th – 18th century, male.

Active in Toulon.

Painter.

Pierre Flour was the son of François Flour. He worked for the French navy. In 1697 he executed a...

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flour milling

Overview page. Subjects: European History.

By the early 17th century, water‐powered flour mills had begun to replace domestic production using hand‐operated querns. With the expansion of arable farming in Ireland during the 18th...

See overview in Oxford Index

flour, wholemeal

David A. Bender.

in A Dictionary of Food and Nutrition

P ublished online January 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 69 words.

Flour made from the entire grain of wheat, i.e. a 100% extraction rate. A 100g serving provides 339kcal (1419kJ), 13.7g

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