Question

what is the texture of the wheat before cooking​

Answer 1

Answer:

Flour produced from wheat grain is created by milling the wheat grain into a powdered substance that varies in texture from very fine to coarse. When wheat flour is mixed with liquid, gluten is formed. Gluten is the substance that provides dough with elasticity and the ability to stretch, while the leavening agent produces carbon dioxide gas, enabling the dough to rise effectively. These characteristics have resulted in the universal popularity of wheat flour varieties for bread making and baking. The more protein in the flour (as is the case with hard wheat flour), the more gluten is formed when the flour is mixed with liquid; however, in some recipes, the ability of the dough to rise excessively is not desirable, so it is best to use flour with less gluten forming capability, such as soft wheat varieties. There are many types of wheat flour available including all-purpose flour, bread flour, whole-wheat flour, self-rising flour, cake flour, and pastry flour.

Explanation:

Before cooking it is very powdery and after it is sticky and thick

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