How much oil can flour absorb?
I know that flour can absorb about 60% of its weight in water.
Hence, the 5/3 flour to water ratio when making bread
How much oil can flour absorb?
Best Answer
You have misunderstood the article you linked. There is no such thing as "how much flour can absorb" in general, so your question is unanswerable. You can make a mixture of flour and water (or flour and oil) in any ratio you want, except for some very low ratios (one drop of water in a kilogram of flour won't give you a kilogram of dough).
What the article refers to is "farinograph water absorption", a rheological property of flour which can be used by bakers to adjust their recipes for a given batch of flour. It is defined by an ISO standard as the amount of water which is needed to get 100 g of flour to the consistency of 500 farinograph units.
This makes the FWA simply a technical unit. It is informative for bakers, but it is not the maximal amount of water which flour can absorb.
As far as I know, nobody has created an analog unit for oil absorption. And if it exists, it would still not be reflective of a putative maximum amount of oil that can be "absorbed" by flour. So your question is not answerable.
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Quick Answer about "How much oil can flour absorb?"
Oil absorbed by refined-wheat flour and soy flour based snack were 30% and 9.33%. Gram flour-based snack absorbed 4.52% oil with superior oil quality comparatively.Does flour absorb oil?
Any amount of spilled oil can be a slippery, greasy mess \u2014 not anymore. Just sprinkle a little flour over the oil and mix the two together. The flour absorbs the oil, making a paste that can be easily scraped up with a bench knife or other flat tool.How much liquid can flour absorb?
Absorption. Flours are tested for absorption because different flours absorb different amounts of water and therefore make doughs of different consistencies. The absorption ability of a flour is usually between 55% and 65%.Does strong flour absorb more water?
Higher protein flour absorbs more water than lower protein flour. This means that a recipe that calls for bread flour may require more water than one that uses all-purpose flour.What happens to flour when it is soaked in a liquid?
When flour meets a liquid, the broken starch granules absorb the water out of it. The glutenin proteins in the flour absorb liquid as well, forming the first strands of gluten. No wonder when it comes to absorbing a large amount of liquid compared to its weight, flour does a bang-up job.Water Oil Holding Capacity
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