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- Food Science: Investigating Flour - Enrichment - Biochemistry
Food Science: Investigating Flour - Enrichment - Biochemistry
If you are teaching food science, general science, biochemistry, scientific inquiry, or just want a fun learning activity that also involves eating, THIS IS FOR YOU!
The subject of this investigation is flour. Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds.
Flours made from wheat are the principle flours used in baking. Wheat flours are often preferred because of the proteins glutenin and gliadin that combine to form gluten. The type of wheat milled to make the flour determines the protein quality and quantity of the flour.
This activity includes:
- Article about flour
- A side-by-side investigation of flour labels
- Materials list and procedures for baking English Muffin Bread
- Comparison & Analysis Promps
To complete the activities, teachers need to have access to:
A Variety of flour types and their packaging (labels), Probe Thermometer, Mixer, Microwave, Loaf Pan, Oven, Wire Rack, Flour, Fast rising yeast, Granulated Sugar,
Salt, Baking soda, Milk, low fat, Water, Vegetable oil OR melted butter, and Corn meal.
This is an open-learning activity. There is no one right answer / no "answer key".