What is the reaction of wheat and water?

When wheat is mixed with water, the starches and proteins in the wheat absorb the water, causing the flour to hydrate and form a dough. This process activates gluten proteins, which gives the dough elasticity and structure. The result is a cohesive mixture that can be kneaded, shaped, and baked into various baked goods. Overall, the reaction enhances the texture and flavor of the final product.