Food Science: Learning Wheat and Flour

Food Science: Learning Wheat and Flour
Food Science: Learning Wheat and Flour
Food Science: Learning Wheat and Flour
Food Science: Learning Wheat and Flour
Food Science: Learning Wheat and Flour
Food Science: Learning Wheat and Flour
Food Science: Learning Wheat and Flour
Food Science: Learning Wheat and Flour
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379 KB|13 pages
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Product Description
Students will learn about the parts of a wheat berry, what parts of wheat go into flour, how those ratios change the type of flour, and how to substitute vital wheat gluten and cornstarch into your flour when you don't have the best type of flour for the job.

The first 2 pages is an article about wheat. The next page is a diagram for students to fill out about wheat berries. The next 2 pages are worksheets that help students organize the information they have learned about the characteristics of wheat and flour. The following 2 pages are about learning how to substitute flour properly for the best possible baked good.

I am deeply discounting this packet for the first 10 downloads in hopes to get feedback on what types of classrooms need this type of resource. If you purchase this, please let me know how it works and what type of classroom you have!

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Total Pages
13 pages
Answer Key
Included
Teaching Duration
N/A
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