Lesson 5

This lessons consists of multiple parts and 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 questions embedded in the lesson are formative - that is, they test your comprehension and understanding, but they are graded for mastery. You can do the lesson and answer the questions as many times as you want. 

You can start and stop this lesson as many times as you want. There is no time limit. 

Required Readings:

10.1  (Introduction) through 10.4 (Wheat Protein and Gluten Formation) p. 343-350

10.6 – Control of Gluten formation

Lesson 5_sp20.pptx