Instructions: Aim:
To see how much gluten protein there is in different kinds of flour.

Materials:
1 cup Wheat Flour
1 cup Rye or Barley Flour
Tap water

Method:
1.Mix enough water with the wheat flour to make a smooth dough like clay.

2.Mix exactly the same amount of water used for the wheat flour with the rye flour.

Results:
Gluten which is present in wheat soaks up a lot of water because it is a thirsty protein.

The second mixture will stay sticky and wet because there is not enough gluten to soak up all that water.

Not all wheat flours contain the same amount of gluten. High protein wheats contain the most gluten. Bread made out of high protein wheat flour such as bread flour will rise the most. Low protein wheats such as cake flour contain the least amount of gluten and therefore will rise the least. All purpose flour is a blend of high and low protein wheats and will produce a medium sized loaf of bread.

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