Because it contains granules of starch, proteins, and lipids that are all insoluble in water due to their molecular structures, flour typically does not dissolve in water. The flour will absorb water to create a sticky suspension as opposed to dissolving in it.
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Answer:
Because it contains granules of starch, proteins, and lipids that are all insoluble in water due to their molecular structures, flour typically does not dissolve in water. The flour will absorb water to create a sticky suspension as opposed to dissolving in it.