Instructions
This lesson covers the following concepts:
- Wheat flour contains glutenin and gliadin proteins
- Glutenin and gliadin are individual proteins (with distinct 3-dimensional shapes) that form gluten when mixed with water and kneaded.
- The % of protein (and therefore glutenin and gliadin) in wheat flour correlates with the strength of the dough made
The readings for this lesson are from The Science of Cooking:
- 10.1 (Introduction) through 10.4 (Wheat Protein and Gluten Formation) p. 343-350
- 10.6 – Control of Gluten formation
Lecture Videos
Post Video Check-In Questions: http://blackboard.richmond.edu/
The questions embedded in the lesson are formative – that is, they test your comprehension and understanding, but they are graded for completion. You can access them here Blackboard under “Check-Ins”.
Worksheets
Recommended by not graded:
Go to Lesson 6
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