Dough

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/dough

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the primary protein matrix?Gluten, formed from glutenin and gliadin proteins in flour when hydrated
2. What is the key transformation process?Leavening (fermentation by yeast or chemical agents) to create gas-trapping structures
3. What is dough and why is it squishy?Dough is a sticky paste made from flour and water that can stretch and bend. It becomes squishy because the proteins in flour, called gluten, form a stretchy network when mixed with water.
4. How does dough rise into bread?When yeast is added, it makes bubbles of gas. The gluten network traps these bubbles, so the dough rises and becomes airy.

Rheology: The study of the flow of matter, primarily in a liquid or gas state, but also soft solids like dough.
Fermentation: A metabolic process that converts sugar to acids, gases, or alcohol, often used in dough with yeast.
Gluten Network: The elastic and extensible structure formed by gluten proteins, essential for dough's texture.