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Task Analysis: Gluten formation is
essential when making different types of
dough. Investigate the functional and
chemical properties of a flour based
dough.
- Gluten Formation: Gluten doesn't even exist until flour becomes wet. Water is what coaxes the two
wheat proteins glutenin and gliadin to combine and form gluten. So by adding or withholding water
from dough or batter, you can encourage or deter gluten's development. (google)
- Investigate: I am going to study/carry out research into bread.
- Functional: I am going to look at the method/ process of making bread.
- Chemical: I am going to look at the chemical properties within bread.
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