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flour

Overview page. Subjects: Medicine and Health — Cookery, Food, and Drink.

Most commonly refers to ground wheat, although also used for other cereals and applied to powdered dried matter such as fish flour, potato flour, etc. Ground wheat yields wholemeal flour...

See overview in Oxford Index

flour

Overview page. Subjects: Medicine and Health — Cookery, Food, and Drink.

Most commonly refers to ground wheat, although also used for other cereals and applied to powdered dried matter such as fish flour, potato flour, etc. Ground wheat yields wholemeal flour...

See overview in Oxford Index

flour

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 144 words.

Flour is historically the same word as flower, and the distinction in spelling between the two only became firmly

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flour

in New Oxford Rhyming Dictionary

January 2012; p ublished online May 2013 .

Reference Entry. Subjects: Language Reference. 77 words.

bower, cower, devour, dower, embower, empower, endower, flour, flower, gaur, Glendower, glower, hour, lour, lower, our, plougher (

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flour

in Oxford Dictionary of Rhymes

January 2007; p ublished online January 2007 .

Reference Entry. Subjects: Language Reference. 77 words.

bower, cower, devour, dower, embower, empower, endower, flour, flower, gaur, Glendower, glower, hour, lour, lower, our, plougher (

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flour

John Ayto.

in The Diner’s Dictionary

January 2012; p ublished online January 2013 .

Reference Entry. Subjects: Cookery, Food, and Drink. 148 words.

Flour is historically the same word as flower, and the distinction in spelling between the two only became firmly

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flour

in The Oxford Companion to Sugar and Sweets

January 2015; p ublished online July 2015 .

Reference Entry. Subjects: Cookery, Food, and Drink. 1314 words.

is the refined product that results from the milling of grain. Any type of grain can be milled into flours

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flour

in World Encyclopedia

P ublished online January 2004 .

Reference Entry. Subjects: General Studies. 49 words.

Fine or coarse powder prepared by sifting and grinding grain. Most flour is made from wheat and is used

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flour

Alan Davidson.

Edited by Tom Jaine.

in The Oxford Companion to Food

January 2006; p ublished online January 2013 .

Reference Entry. Subjects: Cookery, Food, and Drink. 1582 words.

The term ‘flour’ which used to be spelled ‘flower’, originally meant the finest product (i.e. ‘the flower’) of the process

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flour

Alan Davidson.

Edited by Tom Jaine.

in The Oxford Companion to Food

January 2014; p ublished online November 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 1637 words.

The term ‘flour’ which used to be spelled ‘flower’, originally meant the finest product (i.e. ‘the flower’) of the process

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flour, national

David A. Bender.

in A Dictionary of Food and Nutrition

January 2009; p ublished online January 2009 .

Reference Entry. Subjects: Cookery, Food, and Drink. 25 words.

Name given to the 85% extraction flour when introduced in the UK in February 1941; later called wheatmeal flour,

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flour, national

David A. Bender.

in A Dictionary of Food and Nutrition

P ublished online January 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 25 words.

Name given to the 85% extraction flour when introduced in the UK in February 1941; later called wheatmeal flour,

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corn, flour

Overview page. Subjects: Medicine and Health.

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

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flour, national

Overview page. Subjects: Medicine and Health.

Name given to the 85% extraction flour when introduced in the UK in February 1941; later called wheatmeal flour, and discontinued in 1956.

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flour, patent

Overview page. Subjects: Medicine and Health.

Flour of 30–50% extraction rate; mainly the endosperm of the grain.

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flour, Vienna

Overview page. Subjects: Medicine and Health.

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

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flour, wholemeal

Overview page. Subjects: Medicine and Health.

Flour made from the entire grain of wheat, i.e. a 100% extraction rate.

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flour, patent

David A. Bender.

in A Dictionary of Food and Nutrition

January 2009; p ublished online January 2009 .

Reference Entry. Subjects: Cookery, Food, and Drink. 14 words.

Flour of 30–50% extraction rate; mainly the endosperm of the grain.

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flour, Vienna

David A. Bender.

in A Dictionary of Food and Nutrition

January 2009; p ublished online January 2009 .

Reference Entry. Subjects: Cookery, Food, and Drink. 17 words.

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

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flour, wholemeal

David A. Bender.

in A Dictionary of Food and Nutrition

January 2009; p ublished online January 2009 .

Reference Entry. Subjects: Cookery, Food, and Drink. 15 words.

Flour made from the entire grain of wheat, i.e. a 100% extraction rate.

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flour, patent

David A. Bender.

in A Dictionary of Food and Nutrition

P ublished online January 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 14 words.

Flour of 30–50% extraction rate; mainly the endosperm of the grain.

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