I’ve gathered that some might call bread dough a liquid because it can be poured and in time become the shape of its container but when looking at its atoms does it still look like a liquid??
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Bread dough is made of many small particles of solids, with the space between occupied by liquids.
The bulk material is neither solid nor liquid because it contains some of both. We call it a “colloid”.
It’s more like a colloidal suspension, which is basically one type of material suspended in another.
It’s a suspension, but not colloidal. The flour particles are large enough to be filtered out with a suitably fine mesh.
Other people have given you an answer, so I’ll just give the general knowledge that there are more than the 4 states of matter that are generally taught in school, at least in the US. A lot more. Look into it if you’re interested, I particularly enjoy non-newtonian fluids.
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