• Primary Industries Education Foundation Australia (PIEFA)
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The Science Behind Dough Quality

The Science Behind Dough Quality

With a chemistry and earth science focus, students are to explore the influence of chemical and physical changes in grain, from seed to stomach, for success in growing and processing. The resource provides insight and activities which ask students to think about the environmental effects on molecular change. Key words and scientific concepts are introduced with reference to real-world challenges while simple practicals based on quality assurance provide insight into the application of scientific concepts.



GRDC, grain, food chemistry, carbon, chemical reaction, dough, wheat, yeast, proteins, starch, enzymes