What does the term "sifting flour" achieve?

The term "sifting flour" primarily achieves the aeration of flour and the removal of lumps. When flour is sifted, it becomes less compact and more aerated, which can improve the texture of baked goods. This process helps incorporate air into the flour, which contributes to a lighter and fluffier end product. Additionally, sifting breaks up any clumps or lumps that may have formed, ensuring a more uniform consistency. This consistency is crucial in baking, as uneven flour can lead to varying results in the final product.

Sifting flour also helps in measuring accurately, as it prevents the flour from being packed down, which can lead to adding too much flour to a recipe. Therefore, the practice of sifting is essential for creating baked goods with the desired texture and structure.