What would you expect to observe when you add flour to a glass of water
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When flour and water are mixed together, water molecules hydrate the gluten-forming proteins gliadin and glutenin, as well as damaged starch and the other ingredients. The hydration process is achieved when protein and starch molecules create hydrogen bonds and hydrophilic interactions with the water molecules.
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When flour and water are mixed together, water molecules hydrate the gluten-forming proteins gliadin and glutenin, as well as damaged starch and the other ingredients.
Explanation:
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