1. Learning Objectives
To further develop your understanding of gluten formation
To further develop your understanding of foam formation is and how it is used in dishes
To produce gluten balls to determine the content of gluten in a variety of flours

2. Goodness gracious Great Balls of Gluten!
Weight out 100 g flour Wholemeal flour Strong Bread flour Plain flour ‘00’ flour Self Raising flour Gluten Free flour

3. Gluten Balls Measure out 100g of your flour.
Slowly add about ml water to the flour and knead each mixture until it forms a soft, rubbery ball of dough.
Let the dough sit for about 10 minutes.

4. In the sink, run cold water over the dough ball by cupping your hands around the ball and squeezing gently to remove the starch.
You’ll notice the water turning milky as it washes away the starch in the dough. Keep pouring out the cloudy water that collects in the bottom of the sink. Slowly, your dough ball will become a gummy, slimy network of gluten strands.
When the water no longer becomes milky, you know there’s no more starch in the dough, leaving nearly pure gluten. Notice how much smaller your ball has become—and how much more stretchy!

5. Homework– coagulation and denaturation
Check answers on your homework

6. Homework– coagulation and denaturation
Check answers on your homework

7. Homework– coagulation and denaturation

8. Foam Formation – Flipped Learning
You have already READ
Foam Formation - p
Animation: Gas in liquid foams
Chapter 4: Functional and chemical properties of food
page 114
In the next practical you will be reinforcing your knowledge of foam formation in the trifle or tiramisu

9. Flipped Learning for next lesson
Cheese making p
Yogurt Making p170
To READ