Jasmine used whole wheat flour and white flour for the cookies that she was baking. The whole wheat flour made up 3/7 of the total flour that she used in the cookies. If she used 1/4 of a cup of whole wheat flour, what was the total amount of flour, whole wheat and white, that she used to make the cookies? Select one: 3/28 of a cup 5/28 of a cup 7/12 of a cup 1/3 of a cup
Answers
Answer:
Step-by-step explanation:
his flour is the most widely used of all flours. It comes from the finely ground part of the wheat kernel called the endosperm, which gets separated from the bran and germ during the milling process. It is made from a combination of hard and soft wheat, hence the term all-purpose. This type of flour can be used universally for a wide range of baked products – yeast breads, cakes, cookies and pastries. All-purpose flour has iron, and four B-vitamins (thiamin, niacin, riboflavin and folic acid) added in amounts equal to or exceeding what is present in whole wheat flour. Virtually all white flour sold in the United States is enriched (over 95%). There is no change in taste, texture, color, baking quality or caloric value of enriched flour.
BREAD FLOUR
Bread Flour is milled primarily for commercial baking use, but can be found at most grocery stores. While similar to all-purpose flour, it has a higher gluten content, which is optimal in making yeast breads.
SELF-RISING FLOUR