Dissolve, yes; activate and reproduce, no. Alcohol is a waste product of yeast, and so it has no benefit to the yeast. Yeast feeds on sugars, so it needs carbohydrates (i.e., flour, sugar, fruit) to achieve the desired results, be they gas production for the leavening of bread, or the production of alcohol.
No
no
Flour does not dissolve in milk, but it does mix with milk.
To dissolve flour, gradually whisk it into a cold liquid until fully incorporated. For a smoother consistency, you can also mix flour with a small amount of butter or oil to create a roux before adding liquid. Heating the mixture can further dissolve the flour and create a thickening agent for sauces or soups.
Alcohol is polar,so polar substances would dissolve in it.eg water.
To dissolve flour in a liquid you will want to use a wisk. This will break apart the little bubbles and balls that flour forms when it is placed with a liquid like water or eggs.
Yes, salt can dissolve in alcohol. However, the solubility of salt in alcohol varies depending on the type of alcohol and the temperature. Generally, salt is more soluble in water than in alcohol.
yes
Yes, sugar will dissolve in alcohol, especially in high-proof alcohol like vodka or rum. The solubility of sugar in alcohol depends on factors such as temperature and the alcohol concentration.
Yes, flour is soluble in ethanol, as ethanol can dissolve many organic compounds, including starches found in flour. However, it may not dissolve completely or quickly depending on the concentration of ethanol and the amount of flour.
Flour is made up of proteins and starches that do not easily dissolve in water. When flour is mixed with water, the proteins and starches form a sticky mixture due to the hydration of the proteins and the swelling of starch granules, rather than dissolving like a soluble substance.
yes