The basic formula will be:
Gluten ball
110g flour
60ml water
The manipulated variable will be the type of flour: all purpose flour, cake flour,and bread flour. The first one to be tested out was all-purpose flour. Procedure on how to make a gluten ball was the same for the other two flours.
2.30 pm: Initializing the experiment
Description:
It all started with using a fork to stir the dough that forms as the water was added
and then kneading the dough as it turned into a ball
After a dough ball was formed, it was wrapped with a muslin cloth
When the dough ball was safely wrapped with the muslin cloth, it was washed under a rapid running water. The main purpose if this action is to wash out all the starch, with only the gluten as the remaining. The task is considered done when the water that is being squeezed out comes out clear. The kitchen has a bad water flow so it took some time to wash out all the starch.
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| What gluten looks like |
Finally, after all the starch were washed away, this was how how the results looks like:
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| cake flour |
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| All-purpose flour |
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| Bread flour |
3.45 pm: Starts Baking
Description:
All three gluten balls were baked at the same time at 232 degree C for 15 minutes. Then reduce heat to 150 degree C and bake for 30 minutes without opening the oven.
4.30pm: Finish Baking
Description:
The results of the experiment are as follows:
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| bread flour |
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| Interior view of bread flour gluten ball |
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| Cake flour |
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| Interior view of cake flour glutten |
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| All-purpose flour |
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| Interior view of all purpose flour gluten ball |
5.00 pm: Evaluation Session
Description:
All experiment results were gathered for discussion.
5.45 pm: Class Dismissed
CONCLUSION
Cake flour has the lowest amount of starch while all-purpose flour has the highest.
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