Question

i. What helps the wheat flour absorb water easily?​

Answer 1

Answer:

Proteins: the higher protein content the higher water absorption. Pentosans: the higher the pentosans content the higher the water absorption. Vital wheat gluten (VWG): When added to the formula, it will increase the water absorption and impart greater stability to the dough.

Answer 2

$\huge{\underline{\mathfrak{\red {A}\pink{n}\green{s}\blue{w}\purple {e}\orange{r}}}}$

When using whole wheat flour it is necessary to use more water in your dough compared to using only white flour. This is because the germ and bran that are present in whole wheat flour can absorb more liquid than the endosperm. ... In general, the more whole wheat flour in the dough, the more water you will need to use.