Flour is not soluble in water.
When mixed with water, flour particles become dispersed in the water but they don't dissolve. This creates a suspension - a mixture where particles are suspended throughout a liquid but not dissolved.
Flour is primarily composed of starch granules, proteins, and lipids, all of which are insoluble in water.
While some flour components, like sugars and salts, are soluble, their quantities are insufficient to make the entire flour mixture soluble.
However, there are some types of flour that are specifically designed to be soluble, like soluble rice flour. These flours undergo special processing to break down the starch molecules into smaller, more soluble forms.
Here's a breakdown of why flour doesn't dissolve:
- Starch granules: Starch molecules are too large to be dissolved in water. Instead, they absorb water and swell, forming a sticky paste.
- Proteins: Flour proteins are also insoluble in water. They form a network that traps the water and contributes to the dough's structure.
- Lipids: These fats and oils are also insoluble in water. They play a role in giving flour a smooth texture and contribute to its ability to absorb water.
