Send the link below via email or IMCopy
Present to your audienceStart remote presentation
- Invited audience members will follow you as you navigate and present
- People invited to a presentation do not need a Prezi account
- This link expires 10 minutes after you close the presentation
- A maximum of 30 users can follow your presentation
- Learn more about this feature in our knowledge base article
Do you really want to delete this prezi?
Neither you, nor the coeditors you shared it with will be able to recover it again.
Make your likes visible on Facebook?
You can change this under Settings & Account at any time.
Great Globs of Gluten!
Transcript of Great Globs of Gluten!
Which type of flour has the most gluten?
The purpose of this project is to
see which type of flour
contains the most gluten.
7th Grade | 402
Controlled Variable | Independent Variable | Dependent Variable
Amount of Gluten
an overall name for all the proteins in wheat
a substance found in food that is an important part
of the human diet
the quality of being able to dissolve
a condition where the body cannot consume
Gluten is an overall name for all the proteins in wheat. Egyptians always included flour in their daily meals. Since flour has a lot of proteins, the Egyptians were usually healthy. Though, lots of people have gluten sensitivity. The intolerance is from stress-related issues. This doesn't have to be celiac disease, though.
1 Measuring Cup
12 Mixing Bowls
You would need to complete this project under adult supervision and audience without gluten intolerance and/or celiac disease.
01. Gather your materials.
02. Pour 1 cup of each flour in different mixing bowls and label each type.
03. Add 1/2 cup of water to one type of flour while stirring.
04. Stir the mixture until the dough becomes stable.
05. Knead the dough for 5 minutes.
06. Repeat steps 1-5 for the other flours.
07. Let the dough sit in their bowls for about 10 minutes.
08. Place the strainer under the faucet and rinse the doughs (separately) until all that is left is a stringy ball.
09. Measure the diameter of the ball, which is gluten.
10. Repeat steps 1-9 two more times for a total of 3 trials.
During the experiment, I observed that cake dough had a sticker feel than the other doughs.
What I saw was the dough breaking apart when I rinsed it in cold water.
Based on what I observed, I think that all-purpose flour is the easiest to work with.
Because the dough is soluble, the pieces were able to break off to reveal the gluten.
When I look at my data, I noticed that rice flour contains no gluten.
The purpose of my project is to figure out which type of flour has the most gluten. I knew that dough contains gluten and is soluble. So, when I rinse the dough, a ball of gluten will appear and all-purpose flour will have the most gluten because it contains 11% of protein. According to the results of my experiment, my hypothesis was correct. Looking back at my data, all-purpose flour has the largest average diameter compared to the other flours, especially to rice flour - which contains no gluten whatsoever. In my research, I have found out that gluten is insoluble, so rice flour contains absolutely no gluten.
If I use different types of flour, then the amount of gluten will be different.