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.
Transcript of SCIENCE FAIR
Many breads people eat such as cakes,donuts,and other bread products.What do all those foods have in common. They are all made of wheat flour,that grinds and sifts the wheat kernels which is the edible part of the wheat plant. Wheat has a small a number of cereal grains that comes from the 8,000 species of plants in the grass. Which is the second most cultivated cereal grain in the world today.One of the most popular kinds of grain is wheat. Why is it so popular ? When you mix most other flours with water,what you get is a ball of paste that sort of sits there. then with wheat it becomes way different like more lively. If you mix it with plastic and elastic it transforms a similar shape of a balloon but it doesn't have a breaking point.The gas comes from tiny plants called yeast,which gives off carbon dioxide. The gas can also come from acids and bases in the dough.This expansion of the dough helps cakes and other baked goods rise and become light and fluffy.When you add water to wheat flour,Water molecules combine with two protein to form gluten. Those proteins are called gliadin and glutenin. Gladin contains specific amino acid sequences of amino acids makes each protein structure. Gluten is also available in a few other cereal grains,notable rye and barley, but in lesser quantities than in wheat. Wheat flour varies in the amount of gluten they contain. 1.) Question
5.) Materials List
7.) Tables and Graphs I predicted that the unbleached flour will have the most gluten Science Fair Prsentation By:Mariah Reynolds Background Research Table of Contents Question Variables 1.)Question,Variable, and Hypothesis
5.)Table and Graph
1.)The control: is different types of flour
2.) Independent variable:How large the gluten ball is.
3.)Dependent variable:Different measurement of gluten balls.
4.) Measurement Unit: Centimeters The I choose for my experiment was
about bread and how the mixture of it is made and how flour has gluten in it and i experimented how much gluten was in three different types of flour and measured it and compared my data. Mateials List 1.)Wheat flour
9.)Lab Notebook 1.)Select three different types of wheat flour and with the measuring cup, measure out 1 cup of each type of flour into small mixing bowls.
2)Select one bowl to begin with, and slowly add 1/2 cup to 3/4 cup of tap water to the bowl, while carefully stirring with a fork.
3.Sprinkle a spoonful of flour ( the type you are working with) onto a flat surface, and onto your hands as well, so that both are lightly dusted with flour. Place the ball of flour onto your work surface and knead it for approximately 5-7 minutes, until it becomes smooth and elastic. . This cycle is repeated over and over again.
4. Repeat steps 3–4 for your other two bowls of flour. Be sure to knead all the flours for the same amount of time. At the end of the kneading process, you should have three smooth-looking elastic balls of dough.
Place your three balls of dough back in their small bowls and let them rest and relax for about 10 minutes.
5. Now it's time to find out how much gluten is inside those balls of dough. Place your strainer in the sink.
Take one of the balls of dough to the sink and cup it in your hands over the strainer. Let cold water run on it as you gently pull and stretch it apart. The starch that is being washed away will look like a milky liquid. Continue rinsing your ball of dough until very little milky liquid is coming out and only a sticky, stringy ball remains.
6.Rinse off your strainer to remove any debris, and repeat step 8 for the other two balls of dough. At the end of the rinsing process, you should have three balls of gluten.Measure the diameter of each ball of gluten with a ruler.
7. Repeat steps 1–6 two more times so that you have a total of three trials for the three different types of flour. Graphs and Tables Wheat /Un-Bleached /Bleached
Trial 1 5 3 4
Trail 2 5.7 4 3
Trial 3 2. 7 2 3.7
Average 5.6 3 3.5 Conclusion My conclusion was that my hypothesis was wrong and my hypothesis was that the un- bleached flour would have the most gluten but wheat flour does that is one reason why white bread is so thin unlike wheat bread.