In cold water does flour dissolve?

Here's why:

* Flour is a starch. Starches are large, complex molecules that don't readily dissolve in cold water.

* Cold water limits the movement of molecules. For flour to dissolve, the water molecules need to be able to interact with the starch molecules and break them apart. This is easier at higher temperatures.

What happens instead?

When you mix flour in cold water, you create a suspension. The flour particles will disperse throughout the water but remain suspended, forming a cloudy mixture.

To get flour to dissolve:

You'd need to use heat. When you heat water with flour, the starch granules start to absorb water and swell, eventually forming a gel-like substance. This is what happens when you make a roux or cook pasta.