Bao & Kneading: Bonds & IMFs in the Gluten Network

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Overview

time:

5

8

-

class periods

standards:

HS-PS1-3, HS-PS2-6

science concepts:

IMFs, types of bonds, proteins, solubility

Summary

Explore the science of kneading and gluten development through bao. An additional 2 day-extension explores steaming and heat transfer.

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