Why does fine powder (like flour or powder milk) mixes evenly when stirred in cold water, but not in hot water (where the mixture becomes lumpy)?

Question

Why does fine powder (like flour or powder milk) mixes evenly when stirred in cold water, but not in hot water (where the mixture becomes lumpy)?

In: Chemistry

Answer 1

It’s because the heat “cooks” the molecular chains, causing them to bind. Same reason why you should always rinse a flour bowl with cold water. I’m gonna make some rolls now. Dammit.