Complete the chart with your gluten amounts and observations for each treatment/recipe then answer the following questions:
- How did the physical properties (stickiness, elasticity, appearance) of the kneaded dough change over time? Do you feel maximum gluten formation was achieved? How much kneaded time do you feel would be appropriate?
- Describe the appearance of the product. Is it stringy or smooth? Solid or porous? How are the three samples different?
- If you were to propose a forth treatment designed to maximize gluten formation, what techniques and materials would you use? Please explain the science behind your choices.
- What are some other ingredients that could be used to replace the structure of gluten ? What chemicals or characteristics do these gluten replacements contribute that make them suitable replacements?
See below for instructions on submitting your lab report.
Instructions
After completing the chart and answering the questions, please submit the file as an attachment
Gluten Formation Kitchen Activity
|
Treatment |
Observations |
|
|
|
Kneaded Dough |
Washed Product |
|
1 minute |
|
|
|
5 minutes |
|
|
|
10 minutes |
|
|
Questions
1.
How did the physical properties (stickiness,
elasticity, appearance) of the kneaded dough change over time? Do you feel
maximum gluten formation was achieved with any of the samples? How much kneaded
time do you feel would be appropriate?
2.
Describe the
appearance of the washed product. Is it stringy or smooth and capable of
being stretched into a sheet? Relate the properties of the washed gluten to the
characteristics of the kneaded dough samples.
3. If you were to propose a forth treatment designed to maximize gluten formation, what techniques and materials would you use? Please go beyond just proposing additional kneading time and explain the science behind your choices.