Flour with the Greatest Amount of Gluten
Which Flour Has The Greatest Amount of Gluten
Eliza Kate
Introduction
My problem is to find which flour has the most gluten. My problem is important to me because I like to bake. The problem is important to the world because some bakers may need to use a certain type of flour for the foods they make and I would like to help them out as if I were a professional. My independent variable is the type of flour and my dependent variable is the amount of gluten.
Research Flour, Wheat, Cereal, and Gluten Wheat is a worldwide grass that grows out of a kernel, which is a seed. A kernel has multiple parts- bran, germ, and endosperm. The endosperm is the biggest part of the kernel. It is the part of the kernel that will get ground into flour. The gluten comes from the endosperm and is designed to provide protein for the new wheat plant. The germ is the part that will eventually sprout into a new plant. The bran is the hard outer layer of the seed. It serves as the kernel’s “skin” that will protect it from damage. There are different kinds of wheat. One is hard wheat. It has hard kernels that are darkly colored. Soft wheat is recommended for baking and it is not blended with hard wheat. It is very pure. Gluten is made up of gliadin and glutenin. Gliadin is a glycoprotien in wheat and other cereals. Glutenin is a protein that makes up gluten. No, the cereal that is in food is not the one that is eaten for breakfast. Cereal and cereal grains are grasses cultivated for the edible components that they contain. Cereal grains are used in oats, barley, and food products like bread and pasta. Flour is a powder that is ground from many grains. Flour has many components in it. It includes yeast, gluten, and starch. Starch is a polysaccharide carbohydrate containing a large amount of gluten. Yeast is a eukaryotic micro-organism.
The History of Flour and Bread Making Flour has been around for many years considering that people knew how to make
Eliza Kate
Introduction
My problem is to find which flour has the most gluten. My problem is important to me because I like to bake. The problem is important to the world because some bakers may need to use a certain type of flour for the foods they make and I would like to help them out as if I were a professional. My independent variable is the type of flour and my dependent variable is the amount of gluten.
Research Flour, Wheat, Cereal, and Gluten Wheat is a worldwide grass that grows out of a kernel, which is a seed. A kernel has multiple parts- bran, germ, and endosperm. The endosperm is the biggest part of the kernel. It is the part of the kernel that will get ground into flour. The gluten comes from the endosperm and is designed to provide protein for the new wheat plant. The germ is the part that will eventually sprout into a new plant. The bran is the hard outer layer of the seed. It serves as the kernel’s “skin” that will protect it from damage. There are different kinds of wheat. One is hard wheat. It has hard kernels that are darkly colored. Soft wheat is recommended for baking and it is not blended with hard wheat. It is very pure. Gluten is made up of gliadin and glutenin. Gliadin is a glycoprotien in wheat and other cereals. Glutenin is a protein that makes up gluten. No, the cereal that is in food is not the one that is eaten for breakfast. Cereal and cereal grains are grasses cultivated for the edible components that they contain. Cereal grains are used in oats, barley, and food products like bread and pasta. Flour is a powder that is ground from many grains. Flour has many components in it. It includes yeast, gluten, and starch. Starch is a polysaccharide carbohydrate containing a large amount of gluten. Yeast is a eukaryotic micro-organism.
The History of Flour and Bread Making Flour has been around for many years considering that people knew how to make
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