Self-raising flour generally uses warm water and cold water to mix noodles. Water temperature cannot cause protein denaturation and starch swelling and gelatinization. Protein combines with a large amount of water to form a dense gluten network, which tightly wraps other substances.
Self-raising flour is a kind of flour made of wheat flour and leavening agent. 1845 was invented and patented by British baker HenryJones.