1. WHAT IS GLUTEN?

2. Quick Bread Notes Gluten - a substance present in cereal grains, esp. wheat, that is responsible for the elastic texture of dough; it helps to build structure. Gluten is a combination of two proteins, gliadin and glutenin

3. Gluten Experiment Each group is going to be assigned a different type of flour. All Purpose Flour Whole Wheat Flour Cake Flour Oat Flour Bread Flour Wheat Berry Flour Gluten Free Flour You will be given two packages of this flour, one you will mix with a fat and water, the other just water. We will measure the elasticity of these doughs and record our finding.

4. Results of the Gluten Experiment Based on this experiment, what can you conclude about the effect fat has on gluten development? What does kneading do to gluten development? Which flours have the most gluten? When would you want to use flours with a lot of gluten? When would you want to use flours with less gluten?