Subject: Which liquid would result in more gluten extracted from dough?
Date: Sun Dec 7 23:40:38 2014
Posted by Lindsay
Grade level: 7-9
School: No school entered.
City: No city entered. State/Province: No state entered.
Country: No country entered.
Area of science: Chemistry
If gluten was extracted from wheat dough using different liquids such as a salt
solution made of salt and water, and filtered water, which liquid would result in
more gluten at the end? (The gluten would be extracted by hand as the liquid is
poured onto the dough, thus isolating the gluten). Would filtered water be more
effective or would the salt solution be more effective, and why?
Re: Which liquid would result in more gluten extracted from dough?
Current Queue |
Current Queue for Chemistry |
Try the links in the MadSci Library for more information on Chemistry.
MadSci Home | Information |
Random Knowledge Generator |
MadSci Archives |
Mad Library | MAD Labs |
MAD FAQs |
Ask a ? |
Join Us! |
Help Support MadSci
© 1995-2006. All rights reserved.