Flour and water function in harmony to make bread; the water combines with flour, allowing glutens and other proteins to form a binding structure. This changes the flour from a powder into a solid substrate which can then be baked outright, or modified. The flour affects the taste and structure of the bread. Texture is a product of the ratio of flour and water, excluding the addition of other ingredients.
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July 5, 2011
Flour and water function in harmony to make bread; the water combines with flour, allowing glutens and other proteins to form a binding structure. This changes the flour from a powder into a solid substrate which can then be baked outright, or modified. The flour affects the taste and structure of the bread. Texture is a product of the ratio of flour and water, excluding the addition of other ingredients.