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Which Flour Has the Greatest Glob of Gluten? *

Difficulty
Time Required Short (2-5 days)
Prerequisites None
Material Availability Readily available
Cost Very Low (under $20)
Safety No issues
*Note: This is an abbreviated Project Idea, without notes to start your background research, a specific list of materials, or a procedure for how to do the experiment. You can identify abbreviated Project Ideas by the asterisk at the end of the title. If you want a Project Idea with full instructions, please pick one without an asterisk.

Abstract

Gluten is the substance in bread which, on a microscopic level, forms a rigid structure that traps the gases from the yeast, allowing the dough to rise. However, too much of the rigid gluten structure can make some doughs, like pie crust and pastry dough, too tough. For this reason, bakers often use different types of flour that naturally contain different amounts of gluten to make various types of dough. Do some background research about what gluten is, how it forms, and its role in baking. Then look at recipes for various baked goods, like pie crust, pastries, and different types of bread to see which types of flour are used for each type of baking. Using your research, predict which flours have the highest amounts of gluten and which have the least amounts of gluten. Once you've made your predictions, test to see whether your predictions were accurate by experimentally determining the gluten content, by weight, of each type of flour. For tips on how to design an experiment to measure gluten content, check out the Exploratorium's webpage: Goodness Gracious! Great Balls of Gluten! Were your predictions accurate? Why or why not?

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MLA Style

Science Buddies Staff. "Which Flour Has the Greatest Glob of Gluten?" Science Buddies. Science Buddies, 7 Dec. 2012. Web. 1 Oct. 2014 <http://www.sciencebuddies.org/science-fair-projects/project_ideas/FoodSci_p020.shtml>

APA Style

Science Buddies Staff. (2012, December 7). Which Flour Has the Greatest Glob of Gluten?. Retrieved October 1, 2014 from http://www.sciencebuddies.org/science-fair-projects/project_ideas/FoodSci_p020.shtml

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Last edit date: 2012-12-07

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