Got Gluten? Testing the Gluten Levels in Different Types of Flour

Overview

Objectives/Goals The purpose of this project is to investigate the claim that Flours don't have labels that say how much gluten is in the flour. Therefore, the experiment was to test how much gluten was in these flours. Methods/Materials I made a dough using the same amount of flour and water. I then took the dough and put it in a strainer and rinsed away the gluten for 2 minutes. The gluten is left behind because it is the most stable. Important materials: All purpose, bread , german and wheat flours. A strainer and A sink. Results According to data collected, the control which was All purpose flour averaged 1.8 oz. The independent variable which was wheat flour averaged 1.8 oz. The data collected shows that independent variable Bread flour had an average of 2.8 oz. In comparison, the fourth independent variable which was German Flour averaged 1 oz. Overall, the variable that mostly proved the experiment wrong, was Bread flour because this Flour had 2.8 oz of gluten and my hypothesis stated that All purpose Flour would have the most amount of gluten. Conclusions/Discussion The results prove that bread flour has the most amount of gluten because on my trials bread flour had high amounts of gluten in ounces. This result occurred because in bread you need gluten to make the bread stable and not cake like so this is why bread flour contains a lot of gluten. Using the control to isolate the results and compare the variables one at a time showed that there was not a significant difference in the data because most of the flours are similar to each other.

Competition history

• CSEF 2018 Chemistry · Entry J0619

Resources

• CSEF project summary ↗

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