Getting a Rise Out of Bread

 

Rosemary H. Ford

Tested Studies in Laboratory Teaching, 2013, Volume 34

Poster file:

Abstract

While breads can be made from flours produced from various crops, those made from wheat are the most common because of the superior qualities offered by gluten. In this lab, students compare properties of dough made from an assortment of wheat and non-wheat flours and made with and without gluten. Properties include consistency, elasticity, strength, stickiness, and expansion due to gas retention. The influence of gluten is most noticeable in dough made with non-wheat flours such as tapioca or garbanzo beans and least noticeable in those made from wheat flours; however, wheat flours differ in their bread-making qualities.

Keywords:  seed composition, gluten, flour, bread making

University of North Carolina, Chapel Hill (2012)