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.
Water is typically a clear, colorless liquid that can appear slightly bluish in large quantities due to light scattering. Flour, on the other hand, is a fine, powdery substance that is usually white or off-white, depending on the type of grain from which it is milled. When combined, the flour may appear as a cloudy mixture as it absorbs the water, losing its individual powdery characteristics.
flour or meal mixed with other dry and liquid ingredients, usually combined with a leavening agent, and kneaded, shaped into loaves, and baked
mixture
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.
A flour mixture contains various dry ingredients combined with flour before using it in cooking.
a substance grains
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.
Apple pie is a mixture. It is made up of multiple ingredients such as apples, sugar, flour, and spices that are combined to create the final product.
the name given to the mixture of flour raising agent and liquid is dough.
Probably icing sugar.... The kind of thickish substance