Food investigation NEA 1 – flour in bread

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.

Compare Flours for NEA on bread
Compare Flours for NEA on bread
Different flours – thanks to Dave Smith for image

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.

  1. Click My Recipes, +New Recipe and call it Flour Investigation.
  2. Find Ingredient Type flour and a whole list is shown.
Nutrition Program list of flours

If you want to look at what flours to use for bread choose 4-5 types

For example

  • 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.

Nutrition Flour 00 grade

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.

Nutrition strong white bread flour
FlourProtein in 100g
Flour 00 grade11g
Flour strong white bread13g
Flour, plain9.7g
Flour, self raising, white8.9g
Flour, gluten free bread flour, Doves farm4.8g

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

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Food Investigation – flour for bread NEA 1

What type of flour should you use for bread?

Look at our 2 Youtube videos to give step by step to help carry out a Food Investigation. Food Investigation NEA1 is available on this link.

Bread flour Food Investigation

Bread flour results as evaluation

Task 1: Food investigation (30 marks) to find students’ understanding of the working characteristics, functional and chemical properties of ingredients.

Flours you can use for bread – strong white bread flour, wholemeal bread flour, Unbleached bread flour, very strong white flour, seed and grain flour..

Wheat is rich in gluten, a protein that gives dough its elasticity and strength. When yeast and flour are mixed with liquid and then kneaded or beaten,gluten forms and stretches to create a network that traps the carbon dioxide bubbles produced by the yeast. This gives the bread its texture.

Strong bread flour gives the best results in bread making as it is high in gluten.

Breads made with whole wheat grains and whole wheat flour have a rich flavor as well as a coarse texture and dark brown colour.

Wholemeal flour is made from the whole wheat grain with nothing added or taken away.  It will produce a bread which is more dense than a white loaf.

You can mix wholemeal flour with white flour to give a lighter loaf.

Flour with added grains or seeds  can add texture to the bread and will often give the bread a lovely nutty flavour.

White flour usually contains around 75% of the wheat grain. Most of the bran and wheatgerm have been removed during the milling process. produces a lighter loaf than wholemeal flour.

Wheatgerm – This can be white or brown flour with at least 10% added wheatgerm.

Stoneground  is wholemeal flour ground in a traditional way between two stones.

NEA – Compare the flours used in bread making.

What results do you want?

  • A light, spongy loaf
  • A good crust
  • Good flavour
  • Stretchy dough – high in gluten
  • Well risen dough

For the investigation I am going to use – Strong white flour, Strong wholemeal flour, white self raising flour, white plain flour.

 

This shows the star profile using the Nutrition Program 

TRY OUR FOOD QUIZ 2

Star profile gluten in bread with evaluation – you need to annotate results.

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