1. Prepare two graphs of your class data for the Stretch and Washing Tests. Lab Group Members | Stretch Test 1 (cm) | Stretch Test 2 (cm) | Stretch Test Avg (cm) | Washing Test 1 | Washing Test 2 | Washing Test Avg | Gab, Jess, Osato | 26 | 16.5 | 21.25 | 71.79% | 58.12% | 64.96% | Emily, Mercedes | 23 | 19 | 21 | 27.65% | 31.12% | 29.39% | Cristo, Mikaela | 13 | 12.5 | 12.75 | 85.20% | 80.70% | 82.95% | Colin, Shein, Kylenn | 29 | 33 | 31 | 53.70% | 52.90% | 53.30% | Alex, Arthur | 19 | 17.5 | 18.25 | 32.00% | 53.00% | 42.50% | Mack, Chris | 44 | 38 | 41 | 63.00% | 70.00% | 66.50% |

2. Write a hypothesis about your lab’s gluten experiment then draw a conclusion about your hypothesis using your lab section’s data to support your answer Our group hypothesized that the two gluten tests that we would run would be very similar. We would have said identical except that we had to cut the dough in half without measuring which meant they could be slightly different. We found this to be true because our first test was 53.7% gluten and the second test was 52.9% gluten which is only a 0.8% difference between the two. 3. Discuss experimental error and the accuracy of the data from your lab section. For our experiment, we used all purpose flour. The first error that we found in the experiment is that every group used the same amount of water for their experiment, but different types of flour. Therefore some of the flour may have needed more or less flour than the other groups to make the correct texture of their bread. When constructing the stretch test, the biggest error comes when the group is supposed to cut the bread in half. There is no way for someone to cut the bread perfectly in half unless they measure the bread but we were not instructed to do so. This same error can occur again in the washing test when the instructions say to cut in the dough in half. Also in the washing test, pieces of the dough continued to spill out of my hands and into the sifter. Although I tried to pick most of it up, a lot of pieces fell through the sifter and down the drain which messes up the results. Lastly, this experiment was done in a chemistry lab with other chemical particles most likely on the surfaces which may have messed up the ability for the bread to raise and react to the yeast. 4. Explain why two of these ingredients would improve the moisture, texture or shelf-life of gluten free bread.
- Adding eggs into the recipe is a great way to improve the moisture and texture of gluten-free bread because they are rich with fat and protein, especially the yoke, and act as natural leaveners which does the job that yeast normal does.
- Pectins are used in baking to aid absorption of water, increase volume and give the bread a softer, more appetizing texture. Pectins also contain ferulic acid, which in the baking process works to bond pectin molecules to gluten in the dough resulting in a more densely connected dough structure and overall better texture.

5. List everything you have eaten in the past 24-hours that was gluten free. - Black beans - Sunflower seeds - Eggs - Chicken - Milk - Bacon - Corned beef - Tomatoes - Salad - Cucumbers