In chemistry, a mixture of flour and water is commonly referred to as a colloid. Colloids are mixtures where tiny particles of one substance are evenly dispersed throughout another substance.
When flour is mixed with water, the starch and protein molecules in the flour absorb some of the water and swell, forming a thick paste. This paste does not separate after being mixed, which is a key characteristic of colloids. Unlike solutions, where the solute completely dissolves and cannot be seen, flour and water mixtures retain some visible particles, making them a type of colloidal suspension.
This interaction is often utilized in cooking and baking, where the flour-water mixture serves as a base for many recipes, including batters, doughs, and sauces. Understanding the nature of this mixture can help in mastering various culinary techniques.