What does adding boiling water to flour do?

The act of adding boiling water to flour is actually a very common technique used in Scandinavian and Asian baking to pre-cook the starch in the flour so it takes on a jelly-like texture (via Virtuous Bread). The result is a softer, squishier bread without the addition of any extra fat.

What happens if you add boiling water to flour?

Whisking near-boiling water into wheat flour is known to do a certain amount of damage to the protein in the flour, and eventually, this damage impairs the amount and quality of the gluten that these proteins are capable of forming.

What does boiling water do to dough?

When you add hot water to starches they gelatinize and burst, and these gelatinized starches soften the dough. Gelatinization works faster at higher temperatures. There are enzymes in the flour which break the starch down into sugars, and they work more efficiently at high than room temperature as well, say 65°C.

What does hot water do to wheat flour?

First, the boiling water denatures the wheat proteins, reducing the gluten. This makes the rootis soft not chewy or hard to tear. Second, the hot water partially cooks the flour allowing the starch to absorb more water.

Do you mix flour with cold or hot water?

Mix a little flour and water in a bowl.

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Mix the water and flour carefully, making sure that there are no lumps. Be sure to use cold water, since warm or hot water will cause the flour to clump together. If you want a thicker sauce, add a little more flour. Use less flour for a thinner sauce.

Why does flour and water make dough?

Chemistry is the magical force that makes flour and water become dough instead of turning into a cloudy liquid. Gluten proteins in wheat flour don’t dissolve in water because they form molecular bonds with it. In the presence of water, gluten proteins change shape and gain the elasticity characteristic of dough.