it turns into a doughy substance , but don't add baking soda and vinegar
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.
The pH of vinegar mixed with water is typically around 2.5 to 3.5. Vinegar is acidic due to the presence of acetic acid, which lowers the pH of the water when mixed together.
When flour and water are mixed and heated, the starch in the flour absorbs water and starts to gelatinize. This leads to the mixture thickening and forming a paste-like consistency. Additionally, heating can also help to cook out the raw flour taste and develop flavor.
When hydrochloric acid is mixed with flour, the acid reacts with the proteins in the flour to break them down, resulting in changes to the structure of the flour. This can alter the texture and taste of the flour, rendering it unsuitable for consumption. Additionally, the acid may release carbon dioxide gas, leading to foaming or bubbling.
When universal indicator is mixed with flour, it will likely turn a neutral color such as green or purple, depending on the pH of the flour. This indicates that the flour is close to pH 7, which is considered neutral.
it turns into a doughy substance , but don't add baking soda and vinegar
It makes sperm
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.
Basically nothing i think. it may have a small reaction. but definitely nothing major =] JB out
you get chunks of flour and the other substances put in your muffin. When it's cooked the flour will not cook and you'll just bite into some flour or baking powder, not harmful.
When cornstarch is mixed with vinegar, it makes a cloudy solution. It cannot dissolve in the vinegar, so it creates a liquid that has cornstarch particles floating in it turning the liquid cloudy.
When vinegar is mixed into melted chocolate, it can cause the chocolate to seize and become grainy or lumpy. This is due to the interaction between the vinegar and the chocolate, which disrupts the smooth texture of the chocolate. It is best to avoid mixing vinegar with melted chocolate to prevent this from happening.
Not much will happen if you mix baking soda with water. If you mix it with vinegar something will happen. Vinegar is more acidic.
It fizzes; similar to what happens when you shake up a bottle of pop and open it!
When flour and water is mixed, it makes a paste. Flour is the ingredient used the most often to make sauces thicker. No chemical reaction occurs when the two are mixed together.
It depends on what you are making. Brown mustard is often a coarser ground brown and white(yellow) mustard flour mixed with water and vinegar. Dijon mustard is a finely ground white mustard flour mixed with white wine. If using in a sauce the flavors might change slightly. If using as a condiment they definitely have different flavors. Brown mustard is actually milder than white mustard. English mustard is an extremely strong white mustard mixed with water. Chinese mustard is white mustard, and ginger mixed with water. Yellow mustard is white mustard and turmeric mixed with water or vinegar.
flour will become solid and some flour particles will float