1. 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

2. 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 - p

3. 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

4. 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.

5. coagulation
denaturation
Dishes using:
Gluten formation

6. 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 to help you