Dough
Gluten
When water and flour are combined, bonds are formed and continue to build throughout the process of kneading due to gluten, the glue-like substance present in wheat and other grassy grains. This substance is what gives wheat it's characteristic elasticity.
When you heat it, its molecular chains start to unravel and when this is added to a substance. The chains are able to hit into starch chains in the substance and they mesh together, forming a thicker liquid.
flour or meal mixed with other dry and liquid ingredients, usually combined with a leavening agent, and kneaded, shaped into loaves, and baked
mixture
A flour mixture contains various dry ingredients combined with flour before using it in cooking.
a substance grains
flour
Flour acts as a solid when in a stationary state however if air is blown into the flour at a calculated rate, the flour can take on the properties of a liquid. Adding air to the flour adds energy which moves the particles similar to adding energy to a block of ice which excites the molecules into movement.
the name given to the mixture of flour raising agent and liquid is dough.
Wheat flour is a mixture of many compounds.
Probably icing sugar.... The kind of thickish substance