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.
Incen
Dough is heterozygous when its components are distinguishable from each other. If, for example, what is referred to is dough with pockets of flour remaining in it, the dough may be considered heterozygous.
They do form a mixture, which can be one of many on a spectrum of consistency. Depending on the ratio of flour to water, the mixtures formed will range from soupy to extremely consistent, but they will mix toegther, in some way. :)
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You will create dough.
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.
Answer:
They do form a mixture, which can be one of many on a spectrum of consistency. Depending on the ratio of flour to water, the mixtures formed will range from soupy to extremely consistent, but they will mix toegther, in some way. :)