Gluten Balls

Megan S, Alixis, Oksana, and Brooke

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

Step 1

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

Step 2

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

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.

Step 4

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

Step 5

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

Data Table

Whole-Wheat Flour

All-Purpose

Flour

Cake Flour

Bread Flour

White Rice Flour

Appearance Clay Messy Clay Solid Dry

Texture Grainy Sticky Sticky Tough Gritty

Length 1ft 2in 5in 1ft 7in Doesn’t

stretch

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.