Type:

Other

Description:

This is an activity about a very important ingredient in most baked goods - gluten! Why is gluten so important? Without it, there would be nothing to hold the gas that makes bread rise. Learners will experiment with different types of flour to get a feel for gluten, and discover why using different flours can lead to such different results in the kitchen.

Subjects:

    Education Levels:

    • Grade 1
    • Grade 2
    • Grade 3
    • Grade 4
    • Grade 5
    • Grade 6
    • Grade 7
    • Grade 8
    • Grade 9
    • Grade 10
    • Grade 11
    • Grade 12

    Keywords:

    Informal Education,oai:nsdl.org:2200/20110926134032198T,Higher Education,Middle School,NSDL,High School,flour,cooking,food science,NSDL_SetSpec_ncs-NSDL-COLLECTION-000-003-112-056,kitchen science,Life Science,Physical science,protein,Chemistry,vegetarian cooking,gluten

    Language:

    English

    Access Privileges:

    Public - Available to anyone

    License Deed:

    Creative Commons Attribution Non-Commercial Share Alike

    Collections:

    None
    This resource has not yet been aligned.
    Curriki Rating
    'NR' - This resource has not been rated
    NR
    'NR' - This resource has not been rated

    This resource has not yet been reviewed.

    Not Rated Yet.

    Non-profit Tax ID # 203478467