Wheat Flour: Why is it sticky?

Photo: Wheat Flour (Courtesy: Ecplaza )

Usually wheat flour flour doesn't get very sticky. If it is getting sticky it means the wheat from which it was made had a lot of gluten in it naturally.

Gluten is a protein in wheat. It is made of prolamins and glutelins. They are found in the endosperm of the wheat. Gluten gives wheat its elasticity and stretch ability.

Wheat flour also becomes unusually sticky if it is second grade.. That is it contains a lot of refined flour mixed into it or the wheat flour is adulterated . Refined flour is very sticky and elastic. Refined flour stretches a lot, hence it is useful to make strings of noodles. Refined flour (maida) is mixed in whole wheat flour as it is very cheap in price compared to good whole wheat flour.

Acknowledgment: Quora, Hsph