Question

why does sugar dissolve in water but flour dose not? reason​

Answer 1

Sugar is an ionic solid that has a lattice energy sufficiently low that the solvation energy enables a limited amount to dissolve[about 30g/100g of water].

Flour has a completely different chemical makeup. It is a mix of starches, proteins, combinations of the two, small amounts of fats, some minerals, some vitamins some ground up cellulose. Some are soluble in water; the majority interact with water by absorbing it and being solvated by it but the molecules are too large and/or too complex to dissolve. That's why it makes dough. Think about it you add salt when making bread What do you think happens to the sugar crystals you put into the dough? They dissolve! If a formed loaf is rolled in some sugar crystals like a pretzel they don't dissolve but they usually manage to stick ..partial solution on the surface. the immediate area probably was saturated.

Answer 2

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Flour

Generally, flour does not dissolve in water as it consists of starch granules, proteins and lipids that are all insoluble in water due to their molecular structure. Instead of dissolving in water, flour will absorb water to form a sticky suspension.

Sugar

A water molecule has powerful magnetic properties, because of the two positively charged hydrogen atoms stuck to a negatively charged oxygen atom. A water molecule can actually break apart the bonds that hold together sugar molecules and insert itself in between them.