10. What happens when you add water to wheat flour?

When you add water to wheat flour, it hydrates the proteins glutenin and gliadin, forming gluten, which gives dough its elasticity and strength. The starches in the flour also absorb water, swelling and gelatinizing, which contributes to the dough's structure. This mixture creates a cohesive mass that can be shaped and baked, resulting in various baked goods. Without sufficient water, the flour remains dry and crumbly, lacking the necessary texture for proper dough formation.