Oxford Index Search Results

You are looking at 41-60 of 1,586 items for:

flour x clear all

Show only full text

Refine by subject

 

Refine by type

Refine by product

 

Flour, François

in Benezit Dictionary of Artists

P ublished online October 2011 .

Reference Entry. Subjects: Painting; Renaissance Art. 28 words.

French, 17th century, male.

Born to a family originally from Marseilles.

Painter.

François Flour is mentioned in Toulon from 1665 to 1694 as 'official painter' to...

Go to Oxford Art Online »  home page

soybean flour

Overview page. Subjects: Medicine and Health.

Dehulled, ground soya bean. The unheated material is a rich source of amylase and proteinase and is useful as a baking aid. The heated material has no enzymic activity but is a valuable...

See overview in Oxford Index

malt flour

Overview page. Subjects: Medicine and Health.

Germinated barley or wheat, in dried form. As well as dextrins, glucose, proteins, and salts derived from the cereal, it is rich in amylase (diastase) and is added to wheat flour of low...

See overview in Oxford Index

flour enrichment

Overview page. Subjects: Medicine and Health.

The addition of vitamins and minerals to flour, to contain not less than: in the UK, vitamin B1, 0.24 mg; niacin, 1.6 mg; iron, 1.65 mg; calcium, 120 mg/100 g; in the USA, vitamin B1,...

See overview in Oxford Index

flour and blanket

Tony Deverson.

in The Oxford Dictionary of New Zealandisms

January 2010; p ublished online January 2014 .

Reference Entry. Subjects: Language Reference. 13 words.

adjective (also flour and sugar) historical = sugar and blanket.

Go to Oxford Reference »  home page

flour, extraction rate

David A. Bender.

in A Dictionary of Food and Nutrition

January 2009; p ublished online January 2009 .

Reference Entry. Subjects: Cookery, Food, and Drink. 91 words.

The yield of flour obtained from wheat in the milling process. A 100% extraction (or straight-run) is wholemeal flour containing

Go to Oxford Reference »  home page

flour, extraction rate

David A. Bender.

in A Dictionary of Food and Nutrition

P ublished online January 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 126 words.

The yield of flour obtained from wheat in the milling process. A 100% extraction (or straight-run) is wholemeal flour containing

Go to Oxford Reference »  home page

flour, high-ratio

Overview page. Subjects: Medicine and Health.

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...

See overview in Oxford Index

flour, self-raising

Overview page. Subjects: Medicine and Health.

Wheat flour to which baking powder has been added to produce carbon dioxide in the presence of water and heat; the dough is thus aerated without fermentation. Usually ‘weaker’ flours are...

See overview in Oxford Index

flour, extraction rate

Overview page. Subjects: Medicine and Health.

The yield of flour obtained from wheat in the milling process. A 100% extraction (or straight-run) is wholemeal flour containing all of the grain; lower extraction rates are the whiter...

See overview in Oxford Index

diastatic activity of 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. 35 words.

A measure of the ability of flour to produce maltose from its starch by the action of its own amylase

Go to Oxford Reference »  home page

flour, self-raising

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.

Wheat flour to which baking powder has been added to produce carbon dioxide in the presence of water and heat;

Go to Oxford Reference »  home page

flour, high-ratio

David A. Bender.

in A Dictionary of Food and Nutrition

January 2009; p ublished online January 2009 .

Reference Entry. Subjects: Cookery, Food, and Drink. 54 words.

Flour of very fine, uniform particle size, treated with chlorine to reduce the gluten strength. Used for making cakes,

Go to Oxford Reference »  home page

flour, self-raising

David A. Bender.

in A Dictionary of Food and Nutrition

P ublished online January 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 50 words.

Wheat flour to which baking powder has been added to produce carbon dioxide in the presence of water and heat;

Go to Oxford Reference »  home page

flour, high-ratio

David A. Bender.

in A Dictionary of Food and Nutrition

P ublished online January 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 54 words.

Flour of very fine, uniform particle size, treated with chlorine to reduce the gluten strength. Used for making cakes,

Go to Oxford Reference »  home page

diastatic activity of flour

David A. Bender.

in A Dictionary of Food and Nutrition

P ublished online January 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 35 words.

A measure of the ability of flour to produce maltose from its starch by the action of its own amylase

Go to Oxford Reference »  home page

self-raising flour

John Ayto.

in The Diner’s Dictionary

January 2012; p ublished online January 2013 .

Reference Entry. Subjects: Cookery, Food, and Drink. 57 words.

Flour to which a raising agent has been added before sale. That is the British term for it, although it

Go to Oxford Reference »  home page

flour, air classified

Overview page. Subjects: Medicine and Health.

Sieving cannot separate particles smaller than 80 µm, and for production of flour with more precisely defined particle size it is subjected to centrifugation against an air current.

See overview in Oxford Index

flour, enzyme inactivated

David A. Bender.

in A Dictionary of Food and Nutrition

January 2009; p ublished online January 2009 .

Reference Entry. Subjects: Cookery, Food, and Drink. 32 words.

Flour in which the enzyme α‐amylase has been inactivated by heat to prevent degradation of the starch when it is

Go to Oxford Reference »  home page

flour, air classified

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.

Sieving cannot separate particles smaller than 80 µm, and for production of flour with more precisely defined particle size it is

Go to Oxford Reference »  home page