Gluten in Action (Biology Experiments)
The way you mix batter or dough influences the amount of gluten, that you develop, and whether the baked goods will be spongy or flaky, coarse or fine, tender or tough.Things Required:1 cup (112 g) flour2 eggs1 tablespoonful of (15 ml) oil1 cup (240 ml) milk1/2 teaspoonful of salt (optional)Muffin tinsDirections:Preheat oven to 450°F (232°C).Beat […]
