Flour is made up mainly of protein and starch granules. You could also provide liquids such as milk, vinegar or oil and ask the children to comment on their solubility in water. Vitamin E, a fat-soluble vitamin, is located mainly in the germ. In a solution the chemical you add is called the solute and the liquid that it dissolves into is called the solvent. Insoluble fiber doesn’t dissolve in water. Small amounts of germ oil are expressed during milling, ending up in the flour. Both of these are difficult to "whet" -- have poor wettability, so water does not readily mix without some prior preparation - the water will just "run off" of the flour. However, it must be completely diluted as it does contain some gluten and it will thicken as a result. Flour does not mix well with water. Sugar and salt are examples of soluble substances. A chemist would say that the flour is suspended in the water. Perhaps provide edible materials such as salt, sugar or flour. More details on this subject can be found in " Baking, The Art and Science" , (6). Sand and flour are examples of insoluble substances. Spelt flour is soluble in water. This is because flour does not dissolve in water. When baking, replace some or all flour with whole-wheat flour… The root is milled or mashed into a powder (aka konjac flour), then boiled in water with lime (or another source of calcium hydroxide), which then turns the mixture into a gel. In a given batch of flour about 12% of the albumen is gluten forming protein and approximately 1% is water soluble albumen. Over time, the flour will slowly settle toward the bottom of the beaker. Substances that do not dissolve in water are called insoluble. When you dissolve a soluble chemical in water, you are making a solution. With time and kneading, one can slowly work the water into the flour to create a dough. As a result, a mixture of flour and water has a cloudy white appearance. The content of various water-soluble vitamins in flour is only 15% to 40% that in whole-wheat. Most of the vitamins are present in the bran and germ of the wheat kernel. A chemist would say that the flour is suspended in the water. Flour does not mix well with water. We call substances that dissolve in water soluble. Table 1 shows the relative amounts of dry material obtained in the water soluble and insoluble fractions of each treatment and how the flour components partitioned between the fractions. As a result, a mixture of flour and water has a cloudy white appearance. Over time, the flour will slowly settle toward the bottom of the beaker. This is because flour does not dissolve in water. Soluble fiber dissolves in water, and includes plant pectin and gums. Treating navy bean flour with water at 23 °C partitioned 78.3 g/100 g and 21.7 g/100 g of the flour into the insoluble CI and soluble CS fractions, respectively. 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