Learning Objectives To further develop your understanding of gluten formation To produce gluten balls to determine the content of gluten in a variety of flours

Gluten Formation – Revision In Year 9 the Bread project taught you about basic gluten formation. Now you need to build upon this knowledge further. Animation: Gluten Formation Chapter 4: Functional and chemical properties of food page 110 To READ Gluten Formation - p110-111

Recap on making bread In Year 9 the Bread project you made bread dough numerous times. Watch this video to remind you of the process Film: Step by step - Bread Making Chapter 4: Functional and chemical properties of food page 112

Group Task Using the knowledge you have learnt over the past two weeks in this task. In your books copy the start of the mind map on the next slide. In twos or threes think of as many dishes as you can that demonstrate the process. Use Textbook, KS3 recipes, and the internet (if laptops are available) to find dishes.

coagulation denaturation Dishes using: Gluten formation

Individual Task In your books draw the table on the next slide. Now individually, choose one of the dishes from the previous table to explain the scientific process in your own words Use pages 105-115 to help you