It would not be a colloid, it would be a suspension.
When you mix flour and vinegar you get a sort of paste like when it is mixed with water. Gooey, wet and smelling like vinegar. The smell is stronger depending on your measurements. If you put too little vinegar you'll be left with still some regular powdery flour.
You may be thinking of a roux.
At random:milkmortarclaysmogice cream
two mixtures are hot chocolate and juice or vinegar and lemonade.
Vinegar from supermarkets is a mixture of water and acetic acid, PURE acetic acid/vinegar is a compound.
flour will become solid and some flour particles will float
Mixtures that cannot be separated using sifting typically consist of components with similar particle sizes or those that are finely ground, such as flour and powdered sugar. Additionally, homogeneous mixtures, like saltwater or vinegar solutions, cannot be separated by sifting because their components are uniformly distributed at a molecular level. Sifting is most effective for mixtures with distinctly different particle sizes, such as sand and gravel.
There is no chemical reaction between flour and vinegar. However it will produce an acidic paste dough that will look not much different from an ordinary flour and water paste dough.
You must have something to predict upon for instance 'what will happen when we add flour to vinegar?'You need to predict what will happen by starting with :If....then....because.If we add vinegar to flour then.... because....
it turns into a doughy substance , but don't add baking soda and vinegar
flour water and vinegar
Examples of 5 heterogeneous mixtures are milk and cereal, rocks in water, Pizza, soil, and vinegar and oil. These are mixtures that have separate components.