Why does flour stick together when it encounters water? 10

It is because the starch is hydrolyzed and gelatinized, so it is sticky to the hands.

In order to avoid the imbalance between water and flour, you should not add enough water at one time, but pour the flour into a basin or on a panel, make a groove in the middle, pour the water into the groove one time, and stir slowly with chopsticks.

When the water and flour are fully stirred evenly, and the water is sucked dry by the flour, the noodles are repeatedly kneaded by hand to make the flour into many small sheets, commonly known as snowflake noodles. In this way, the flour will not have time to absorb the water, so that the water will flow everywhere, and it will not stick to the batter all over the hands and basins.

It's because of the starch in it;

The color of the flour will directly affect the color of the bread, the closer to the wheat flour part of the color will be, the whiter the flour quality, so the color of the flour can be seen from the quality of the flour, can not be bleached with bleach, excessive bleaching color is dead white gray is bad, for making hard bread, the color of the flour is not important.

The gluten inside the flour forms the mesh structure of the bread, and if the mesh structure is too weak, it will not be possible to make good bread. Therefore, the flour should have enough gluten, the conditions for making a good bread, enough protein quality and good quality protein.

Flour sticks together with water because of the protein in the flour. Wrap the dough with gauze and wash it, and then there is a lump of sticky stuff, the main ingredient is protein, which is the so-called "gluten".

To put it simply, the starch in the flour will become sticky in the hot place, so that it sticks to the water, and the water sticks to the flour.

From the point of view of chemical bonding, it is the cause of the hydrophilic group.

The hydrophilic group in starch works.

The powdered flour absorbed water and became sticky and changed.

Flour cannot be dissolved in water. Flour will not be dissolved in water, because the main ingredient in flour is starch, starch will not be dissolved in cold water, a small amount will be dissolved in hot water, and finally form a milky white turbidity, and it is precisely because of this characteristic that flour will often be used in cooking.

The condition in which a substance dissolves in waterSubstances are dissolved in water and usually go through two processes: one is the diffusion process of solute molecules (or ions), which is a physical process that requires the absorption of heat; The other is the process of forming solvent (hydration) molecules (or hydrated ions) by the interaction of solute molecules (or ions) and solvent (water) molecules, which is a chemical process that emits heat.

1. If the water is not enough, the dough is not soft enough, and the water should be added to about 65% of the amount of flour. Too little, that is, the gluten can't be pulled, and if there is too much, it can't be absorbed, and it is very sticky when you make it.

2. If the gluten of the flour is insufficient, it should be made with special bread flour or high-gluten flour.

3. Insufficient kneading time, or over-kneading, will lead to gluten is not the best state of complete expansion.

4. Review the ingredients, if the sugar is not added enough, the gluten expansion will be relatively slow, pay attention to prolong the kneading time.

The use of oil is also related to the extinction, if the oil is added too early, it will be difficult for the gluten to expand into place, and if it is added late, it is easy to knead the gluten.

Flour is insoluble in water, the main component of flour is starch, it is different from cold water, mixed with hot water will form a milky white solution. When water is added to the flour and heated together, it forms a paste, and it is precisely because of this heat that it is often used in cooking as a thickener.

Can flour dissolve in water

Flour is relatively common in our lives, and it can be used to make a variety of pasta, such as buns, noodles, bread, egg cakes, etc., and generally need to be mixed with some water when using it.

Flour will not be dissolved in water, because the main ingredient in flour is starch, starch will not be dissolved in cold water, there will be a small amount of dissolution in hot water, and finally form a milky white turbidity, and it is precisely because of this characteristic that flour is often used in cooking.

Under normal circumstances, although the starch in flour cannot be dissolved in cold water, it will form a paste when heated with water, and it will be used to thicken some dishes when cooking, and its color will also change from white to yellow at this time.

When flour and water are combined, they become very sticky because of the starch in them.

It is not because there is protein that it is sticky, and when the water temperature reaches 53 or more, the physical properties of starch change significantly.

Because the two of them react.

It's definitely a chemical reaction, but it has to be so if you want to eat pasta.

I don't know why, but it must be this way if you want to eat pasta.

It must be a chemical reaction, but it's not clear exactly what happened.

To Yantai South Railway Station to the intersection of Weihai Road to the east of the mountain spring.

The main component of flour is starch, and there are some proteins. Proteins are insoluble in water. Starch is insoluble in cold water. Amylose can be dissolved in hot water and swells and rupture in hot water to form a colloidal solution, while amylopectin is insoluble in hot water and can only swell and gelatinize in hot water.

Amylose is generally the main part of flour.

Therefore, in general, flour is insoluble in cold water.

No, if you pour flour and it dissolves, then how to steam steamed buns.

Flour is insoluble in water. Flour is a powdery substance made from wheat milling. According to the protein content of flour, it can be divided into high-gluten flour, all-purpose flour, low-gluten flour and gluten-free flour.

Flour (wheat flour) is a staple food in much of northern China, and there are many varieties of foods made from flour with different flavors.

Biologically, the main component of flour is starch, with a small amount of protein (gluten) and other substances. Starch and protein are macromolecular substances that are insoluble in water (glucose, amino acids, etc. are small molecule substances and soluble in water, which dissolve in water and are invisible), but they are hydrophilic substances and are attractive to water molecules, so when water is poured into flour, the flour will absorb water and expand slightly.

The main component of flour is starch, starch can not be dissolved in cold water, will form a suspension, starch can be dissolved in a small amount of hot water, forming an emulsion.

: Can be an extremely tiny part of negligible flour is mainly composed of starch starch is a polysaccharide sugar soluble in water You know.

Flour cannot be dissolved in water, and the flour water that is stirred evenly will precipitate and stratify after a while.

No, gluten is a product that does not dissolve in water.

Noodles are made of flour Do you say they dissolve in water.