1. Gluten Balls Megan S, Alixis, Oksana, and Brooke

2. Materials Needed Equipment: Electronic Balance 100 mL graduated cylinder 5 Small mixing bowls Electric Mixer Large Spoon Supplies Whole wheat flour All Purpose Flour Cake Flour Bread Flour White Rice Flour Water

3. Step 1 We massed 75g of each flour and combined each flour with 100 mL of water in small mixing bowls.

4. Step 2 We then beat each of the flours with the electric mixer for 2 minutes.

5. Step 3 After that we mixed we massed another 75g of each flour and added it to the same type of flour. We stirred it in with a spoon until it was at a dough consistency.

6. Step 4 We then kneaded each of the dough for about 10 minutes. Afterwards we shaped it into a ball

7. Step 5 We then stretched each dough until it started to tear. Then measured how long it stretched.

8. Data Table Whole- Wheat Flour All- Purpose Flour Cake Flour Bread Flour White Rice Flour AppearanceClayMessyClaySolidDry TextureGrainySticky ToughGritty Length1ft 2in5in1ft7inDoesnt stretch

9. Questions 1.Which dough ball stretched the farthest? The Least? Wheat Flour. Rice Flour 2.Which flours will form the most gluten? The Wheat Flour.