Wheat flour is full of gluten. Gluten is what gives dough it's 'doughiness' - the characteristic softness, stretchiness and malleability. (If you've ever worked with a gluten-free dough, you'll know how difficult it is to shape a dough with is not stretchy, and does not hold together. Using gluten-free dough is like using mashed potato to cook with. ) Flour is what gives final cooked item's structure, holding 'air bubbles' within it's structure, and binding other items (such as sugar and flavorings) around it. Without any flour all baked items would have no structure and could not exist.
No. Flour does not dissolve with water. So they do not form a solution.
Buckwheat is not a grain. Buckwheat comes from a plant
Yes.
When making an enriched dough you must make sure you use warm water to dissolve the soluble nutrients first.
Recipes will vary depending on the type of pastry or bread your making but the are the basic ingredients, Short crust pastry is Flour, Fat a little salt and water. Bread dough is Flour, Fat, Yeast, a little sugar (to activate the yeast) salt and water.
An egg dough. This is a good starting point for making a pasta dough.
Hey there, I am in grade eight, and out class is learning about that stuff too. I think that making dough from flour is a chemical and a physical change. But I will ask my teacher tomorrow and re-answer this question tomorrow or something
yes.
Flour Water Salt and Active Yeast
Strong flour has more gluten that can bind to make a strong network and thus a strong dough. When making bread, it is very important to have a strong dough, unlike when making a cake mix for instance.
The key ingredients used in making sugar dough are flour, sugar, butter, and eggs.
Dough is a thick mixture of flour and liquid, along with other ingredients, used for making breads, cakes, or pastries.