Flour-Gluten-Bread Activities Bundle
This is a Bundle which includes the following activities:
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".
GLUEY GOBS OF GLUTEN: A SCIENTIFIC INVESTIGATION - ENRICHMENT - BIOCHEMISTRY - FOOD SCIENCE
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
USING SCIENCE TO BAKE THE BEST BREAD - ENRICHMENT - BIOCHEMISTRY - HUMAN BODY SYSTEMS - FOOD SCIENCE
There are many variables in bread making. A delicious loaf involves the interplay of three basic ingredients (flour, water, and yeast), as well as the processes of respiration, kneading, and baking.
Since grain, a farmed commodity, is the principal ingredient in bread, a consumer staple, it should be no surprise that agricultural companies try to find ways to best use the foods they produce. Companies like General Mills, Land O Lakes, and Cargill, want their food scientists to make efficient use of their crops in the production of consumer goods.
In this activity, participantsl act as food scientists who are trying to develop quick-rising bread dough. The activity includes 5 pages with:
- An article about bread and yeast
- Supplies list & procedures
- Date collection table and analysis questions
- Answer key
Teachers / students will need access to: All-Purpose Flour, Whole Wheat Flour, Non-Wheat / Gluten-Free Flour, Sugar, Water, Active Dry Yeast, Rapid-Rise Yeast, Cooking Oil, Vital Wheat Gluten, Artificial Sweetener (Aspartame, Saccharin, Sucralose, Stevia, etc.), Alternative Sweetener (honey, maple syrup, molasses, etc.), Salt, Timer, Beakers / Jars, Spoon(s), Bowl(s), and a Ruler.