Lauren+Jenkins's+ISP

//Comparison of gluten vs. non-gluten flour in bread dough// Lauren Jenkins 3rd hour My experiment will demonstrate how flour from different materials behaves differently in bread dough. It is done to see how different kinds of bread dough rise and widen differently, and having to do with what they are composed of. It will show changes to both the structure and the chemistry of the different grains in flour. __Question__ Does the amount of gluten and protein make dough rise significantly? __Hypothesis __ The flours that contain gluten will rise more compared to the others. __Independent Variable __ Amount of gluten and protein in each kind of flour __Dependent Variable __ Centimeters risen and widened after baking __Purpose/ Backround info__ 1."Wheat is a familiar crop and flour is a familiar food (or starting material). The evolution of wheat from wild grasses demonstrates the dramatic effect of both natural and directed evolution on the structure of a crop plant and the chemical makeup of the product harvested from it " 2. "Wheat is considered a staple food, as it is used to produce cakes, breads, cookies, cereals, pasta, and much more. Learn about the various uses of wheat, which supplies most of the world's dietary protein and food." 3."The most common types of wheat grown in the United States are red and white wheats. Varieties include, hard red spring, hard red winter, hard white winter, soft white spring, and soft white winter." 4. "Wheat is special in several ways. Wheat is grown on more than 240 million acres, larger than for any other crop, and world trade is greater than for all other crops combined. The raised bread loaf is possible because the wheat kernel contains gluten, an elastic form of protein that traps minute bubbles of carbon dioxide when fermentation occurs in leavened dough, causing the dough to rise." 5. "Gluten is a protein in wheat and spelt that, when kneaded to organize the gluten strands, gives bread dough its stretchiness and bread its ability to rise and have air pockets. Adding extra gluten to a whole wheat recipe is very common to achieve a fluffier, lighter bread with a higher rise." 6. "There are two types of wheat: hard and soft. The key difference between them is protein content. Hard wheat is higher in protein than soft wheat--and it is the protein that contains the gluten that allows breads and other baked goods to rise." <span style="display: block; font-family: arial,helvetica,sans-serif; text-align: left; vertical-align: baseline;">__ Materials __ <span style="display: block; font-family: arial,helvetica,sans-serif; text-align: left; vertical-align: baseline;"> Scale <span style="display: block; font-family: arial,helvetica,sans-serif; text-align: left; vertical-align: baseline;"> 260 g of All Purpose Flour  <span style="display: block; font-family: arial,helvetica,sans-serif; text-align: left; vertical-align: baseline;"> 260 g of Soy Flour  <span style="display: block; font-family: arial,helvetica,sans-serif; text-align: left; vertical-align: baseline;"> 260 g of Millet flour  <span style="display: block; font-family: arial,helvetica,sans-serif; text-align: left; vertical-align: baseline;"> 260 g of Whole Wheat Flour  <span style="display: block; font-family: arial,helvetica,sans-serif; text-align: left; vertical-align: baseline;"> 260 g of White Rice Flour  <span style="display: block; font-family: arial,helvetica,sans-serif; text-align: left; vertical-align: baseline;"> 260 g of White Sorghum Flour  <span style="display: block; font-family: arial,helvetica,sans-serif; text-align: left; vertical-align: baseline;"> Mixer  <span style="display: block; font-family: arial,helvetica,sans-serif; text-align: left; vertical-align: baseline;"> Quick-Start Yeast  <span style="display: block; font-family: arial,helvetica,sans-serif; text-align: left; vertical-align: baseline;"> Spatula  <span style="display: block; font-family: arial,helvetica,sans-serif; text-align: left; vertical-align: baseline;"> 0.5 tsp salt for each dough  <span style="display: block; font-family: arial,helvetica,sans-serif; text-align: left; vertical-align: baseline;"> 0.5 tsp sugar for each dough  <span style="display: block; font-family: arial,helvetica,sans-serif; text-align: left; vertical-align: baseline;"> 150 mL of water for each dough  <span style="display: block; font-family: arial,helvetica,sans-serif; text-align: left; vertical-align: baseline;"> Microwave  <span style="display: block; font-family: arial,helvetica,sans-serif; text-align: left; vertical-align: baseline;">__<span style="font-family: Arial,Helvetica,sans-serif;">Plan __ I will start out by making the bread dough. I will make dough from 6 different types of flour (All-purpose, soy, millet, whole wheat, white rice, and white sorghum). Second, I will bake the dough in a microwave about 5 min. Then, I will observe how much each loaf has risen and break them apart to see the crumb structure. Lastly, I will record my data on how much the dough rose and widened. <span style="display: block; font-family: arial,helvetica,sans-serif; text-align: left; vertical-align: baseline;">__Summary__ <span style="background-color: #fdf8f2; color: #4c4c4c; font-family: Arial,;">I will investigate the effect of gluten by creating dough from different flours, observe the samples of dough as they rise, and then bake the dough. __Procedure__ <span style="display: block; font-family: arial,helvetica,sans-serif; text-align: left; vertical-align: baseline;">1. I mixed 250 g of flour, 0.5 tsp salt, 0.5 tsp sugar, 0.5 tsp of quick-start yeast, and 150 ml of water in an electric mixer for each of the six flours. <span style="display: block; font-family: arial,helvetica,sans-serif; text-align: left; vertical-align: baseline;">2. I measured them. <span style="display: block; font-family: arial,helvetica,sans-serif; text-align: left; vertical-align: baseline;">3. I put each dough in a warm place for 60 minutes.(on a toaster) <span style="display: block; font-family: arial,helvetica,sans-serif; text-align: left; vertical-align: baseline;">4 I measured them after that. <span style="display: block; font-family: arial,helvetica,sans-serif; text-align: left; vertical-align: baseline;">5. I baked each dough in a microwave for 5 minutes. <span style="display: block; font-family: arial,helvetica,sans-serif; text-align: left; vertical-align: baseline;">6. I measured and observed each crumb structure. __Data__ __Analysis__ Overall, my experiment was a test of how dough rises depending on the kind of flour used. It is important that I learned that compared to the others, the ones that were made from wheat contained gluten, which made them rise a little bit more compared to the others. These were whole wheat and all purpose flour. All of the flours got a little bit wider after baking for seven minutes. The settling out for 60 minutes of each dough was what made them all widen. Of all of the flours, white sorghum actually got shorter as it settled out, but widened out to a wide 16 cm, which shows how unique it is compared to the others. I used this flour to bring more variety into the experiment. The White Rice flour and Soy flour maintained the same exact height throughout the experiment. Why? Because rice flours and soy flour both lack gluten, which is why I found out that they didn't rise. The rest showed at least some height after baking for seven minutes, but remember only whole wheat and all purpose flour contained gluten in my experiment. Also, they all got wider after baking for seven minutes, most likely partly due to the settling out of the dough. I let them sit for 60 minutes after baking the dough, which revealed that all of the flours widened out. None of them rose in height until they were baked. The crumb structure after baking of the all purpose flour, soy flour, whole wheat flour, and white rice flour was heavy and dense, more like the regular feel of bread. However, the crumb structure after baking the millet flour and white sorghum flour was strange, small and very crumbly. This means that this type flour stands out from the rest, and judging by the graph, especially white sorghum. __Conclusion__ In my experiment I proved that gluten and other proteins are the contributing factors in how much bread rises. The width was more centimeters than the height in each flour. Not many rose very much or had a crumbly crumb structure after baking. My hypothesis was supported. __Limitations__ All rice and soy flours lack gluten, and I should have known this ahead of time back when I made my hypothesis. A solution to this would be more research on the specific type of flours I was using. Also, I should have tested even more flours that I might have expected an actual height growth after baking. A solution to this would be buying a kind that didn't say gluten free on the bag, because I bought four of those. My last error might have been the temperature water that I used when I first made each dough, because it might have gotten hotter as the sink was running. A solution to this would be check the temperature of the water before I mixed it with the other ingredients. My new hypothesis is that gluten-free dough will not rise at all after baking. __Sources__ [|http://www.bbsrc.ac.uk/web/FILES/Resources/wheat-evolution-activities.pdf#page=6] 29 November 2012 howtosmile.org [|Video: History of Wheat | eHow.com] [|http://www.ehow.com/video_4871668_history-wheat.html#ixzz2DfYo544K] [] 29 November 2012 Karen Lasher ["All About Wheat" 29 November 2012. http://www.fao.org/docrep/006/y4011e/y4011e04.htm "Wheat in the World" B.C. Curtis 18 December 2012. [[http://www.kitchenstewardship.com/2011/02/16/name-that-grain-what-are-all-those-kinds-of-wheat-for/] "Gluten flour or vital wheat gluten" 18 December 2012 http://allrecipes.com/howto/all-about-flour/ "All about Wheat" 18 December 2012
 * All purpose flour || 6.75 cm tall, 8.5 cm wide || 6 cm tall, 10 cm wide || 7.25 cm tall, 11 cm wide ||
 * Soy flour || 9 cm tall, 9 cm wide || 9 cm tall, 9.5 cm wide || 9 cm tall, 10 cm wide ||
 * Millet flour || 6.5 cm tall, 8 cm wide || 6 cm tall, 9.5 cm wide || 6.5 cm tall, 11 cm wide ||
 * Whole wheat flour || 6.5 cm tall, 9.25 cm wide || 6 cm tall, 11 cm wide || 6.25 cm tall, 12 cm wide ||
 * White rice flour || 7.5 cm tall, 8.25 cm wide || 7.5 cm tall, 8.5 cm wide || 7.5 cm tall, 9 cm wide ||
 * White sorghum flour || 5.75 cm tall, 11.75 cm wide || 3 cm tall, 15 cm wide || 3.5 cm tall, 16 cm wide ||

<span style="display: block; font-family: arial,helvetica,sans-serif; text-align: left; vertical-align: baseline;"> Good Job Lauren! One thing I can say is maybe put your information in paragraph form instead of listing them off. - Lily Maxwell (maybe you should list some types of bread your going to use otherwis good inf o but it needs a little more info. Sounds great Lauren. You should fix your bibliography/citatons though. Keep it up! -Jess Earl