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- Gluey Gobs of Gluten: A Scientific Investigation - Enrichment - Biochemistry - Food Science
Gluey Gobs of Gluten: A Scientific Investigation - Enrichment - Biochemistry - Food Science
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CA327
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Flours made from corn and rice, as well as other grains, form a paste when mixed with water. But, when wheat flour is mixed with water, and put under repeated pressure, it transforms. As the dough is kneaded, proteins form a tight matrix called gluten, which traps gas and gives the dough its elasticity.
Other cereal grains, such as rye and barley, also have gluten, but in lesser quantities than in wheat. Wheat flours also vary in the amount of gluten they contain.
In this investigation, students isolate gluten from dough. It is a gooey, sticky process!
This activity includes:
- An article about wheat gluten
- Materials and Procedures lists
- Data table for gluten investigation involving diameter measurment
- Extension activities involving weight, baking, varying amounts of keading, & the additions of salt, sugar, & oil
- 4 Open-response analysis questions
- Answer Key
To complete this activity, teachers/students will need to have access to the following items:
- 3 Types of Flours (e.g. whole wheat flour, cake flour, or all-purpose flour)
- Mixing bowls (3)
- Labels
- Measuring cup
- Fork
- Cutting board or work surface
- Timer
- Strainer with small holes
- Metric Ruler
- Optional: Kitchen Scale, Oven, Oil, Salt, Sugar