Cooking In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces. In Asian cooking, a similar effect is obtained from a mixture of rice or corn starch and water. These techniques rely on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces. This thickening will break down, however, under additional heat. Types of fat include vegetable oils, animal products such as butter and lard, as well as fats from grains, including corn and flax oils. Fats are used in a
Flour imported from Japan and the Japanese name Zenryufun(全粒粉) is used. It is possible to determine ash content from some US manufacturers. However, US measurements are based on wheat with a 14% moisture content. Thus, a US flour with 0.48% ash would approximate a French Type 55. Other measurable properties of flour as used in baking can be determined using a variety of specialized instruments, such as the farinograph. Flour dust suspended in air is explosive—as is any mixture of a finely powdered flammable substance with air ("see" dust explosion). Some devastating explosions have occurred at flour mills, including an explosion