Gluten Formation Kitchen Activity
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Treatment
(kneading time)
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Observations
(stickiness, appearance, elasticity)
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Kneaded Dough
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Washed Product
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1 minute
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5 minutes
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10 minutes
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Questions
1. How did the physical properties (stickiness, elasticity, appearance) of the kneaded dough change over time? Do you feel maximum gluten formation was achieved with any of the samples? How much kneaded time do you feel would be appropriate?
2. Describe the appearance of the washed product. Is it stringy or smooth and capable of being stretched into a sheet? Relate the properties of the washed gluten to the characteristics of the kneaded dough samples.
3. If you were to propose a forth treatment designed to maximize gluten formation, what techniques and materials would you use? Please go beyond just proposing additional kneading time and explain the science behind your choices.