Gluten!
This protein forms when flour is mixed with water.
Gluten
The name of the microorganism that eats sugar.
Yeast
_________ products aim to replicate the taste and texture of traditional food.
Gluten-Free
In cooking, gluten is used as a _________ in sauce.
Thickener
The ingredients used can be found in this section.
Materials
Gluten can be found in this type of flour.
Acceptable Answers: Wheat, Barley, Rye
In this process, sugars are broken down into simpler substances.
Fermentation
Some people avoid gluten because their bodies cannot _________ it properly.
Digest
How "thick" or "thin" a liquid is.
Viscosity
This section lists steps to follow.
Procedure
Name one property of gluten.
Acceptable Answer: Sticky, Stretchy, Chewy
How many stages of fermentation are there?
4 steps: Preferment, First Fermentation, Second Fermentation, Proofing
This is when the body's immune system makes a mistake and attacks itself.
Autoimmune Disease
Name one reason why gluten is used in prepared snacks.
Acceptable Answers: it holds things together, it adds chewy or crunchy texture, it's in wheat which is a common ingredient
The tool used to flatten the pasta dough.
Rolling Pin
This process aligns protein strands and create a more organized and stronger gluten structure.
Kneading
A process that happens with NO oxygen present.
Anaerobic
Name a disorder where the immune system attacks the small intestine after eating gluten.
Celiac Disease
Why is gluten used in traditional playdoughs and air-dry clay?
It allows the dough to hold its shape and NOT fall apart.
Describe the difference in texture between all-purpose dough and gluten-free dough.
All-purpose dough was stretchier and stickier. Gluten-free dough was tougher and more crumbly.
Name a factor that makes gluten stronger or weaker.
Acceptable Answers: Salt makes gluten stronger by helping the proteins stick together. Fats (butter or oil) weaken gluten by making it slippery.
The products formed when yeast undergoes fermentation.
Carbon Dioxide Gas + Alcohol
Describe the difference between a gluten sensitivity and wheat allergy.
Wheat allergy is an actual allergy to the protein in wheat and can trigger allergic reactions.
How does heat affect gluten in clay or traditional playdoughs?
Heat causes the stretchy gluten strands to tighten and become stronger.
Well