This YouTube video shows how to use the Star Profile of the Nutrition Program to Investigate flours used for bread.
Set up a Star Profile to compare the different flours used in bread. Complete the Star Profile with your results.
The nutrition of different flours
The amount of gluten, the protein in flour, affects how the flour can be used in cooking.
- Flours which are high in gluten are used for breads and pastas.
- Flours which are low in gluten are used for cakes and scones and sauces.
Compare the protein content of different flours
Use the Nutrition Program for this investigation.
- Click My Recipes, +New Recipe and call it Flour Investigation.
- Find Ingredient Type flour and a whole list is shown.
If you want to look at what flours to use for bread choose 4-5 types
- flour 00 grade;
- flour, bread, strong white;
- flour, plain; flour,
- self raising, white;
- flour, gluten free.
Choose them each in turn – the screen shows the Macronutrients for 100 g.
To get nutrition for the next flour, Cancel and go back to Find Ingredient.
Collect screen images and put the results of protein in 100g on a table like the one below.
|Flour||Protein in 100g|
|Flour 00 grade||11g|
|Flour strong white bread||13g|
|Flour, self raising, white||8.9g|
|Flour, gluten free bread flour, Doves farm||4.8g|
For NEA 1 research, compare the protein content – my results show that Strong, white bread flour has the most protein and so the most gluten which forms the structure of the loaf.
Use Food Science You Can Eat to help