When water is added to flour it forms a batter, which with increasing amounts of water becomes sticky.
It seems more like it absorbs water. The water gets thicker, pastier, the flour will gather at the bottom of the container if its still.
White fume is given out.
The temperature decrease and water can be transformed in ice.
It dilutes the alcohol content.
Flour and water can be mixed together to produce a thickener, a paste or a batter. The end result of mixing flour and water depends on the ratio of flour to water as well as on the temperature of the flour and the water.
You get a paste.
It seems more like it absorbs water. The water gets thicker, pastier, the flour will gather at the bottom of the container if its still.
happens
Flour does not directly affect the freezing point of water. However, if flour is added to water and then frozen, the resulting mixture may have a different texture or consistency when thawed due to the interaction between the flour and water molecules.
Mostly flour with water, salt and spices added for flavor.
Mostly flour with water, salt and spices added for flavor.
flour that has leavening and salt added is self-rising flour.
Nothing happens. Yeast needs water to activate. Flour doesn't become dough without water. Sugar doesn't dissolve without water. You need water to make something happen.
Sieved flour, milk and water, with a pinch of salt.
When iodine is added to flour, it forms a complex with the starch molecules in the flour, creating a blue-black color. This reaction is often used as a test to detect the presence of starch in a sample.
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 electrical energy is added to water it creates electric shock.