it breaks down flour being an acid
The acidic properties of vinegar inhibit gluten, some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness
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.
flour will become solid and some flour particles will float
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
It would not be a colloid, it would be a suspension.
it turns into a doughy substance , but don't add baking soda and vinegar
Basically nothing i think. it may have a small reaction. but definitely nothing major =] JB out
8 cups of vinegar, 3 cups of Flour, and 2 cups of pancake syrup.
enriched bleach flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, (vitamin b1), riboflavin (vitamin b2), folic acid) water, sugar. contains 2% or less of each of the following: salt, potato flour, cultured wheat flour, yeast, distilled vinegar, dough conditionars, sorbitan monostearate, soy lecithin, milk, soy flour.
Buttermilk. Buttermilk comes from skim milk, too, so in a way, it can be considered healthy! If you have no buttermilk, you can substitute regular milk with about a teaspoon of vinegar.