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Wheat Evolution: Dough Washing


Source Institutions

    Biotechnology and Biological Sciences Research Council

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Wheat Evolution: Dough Washing

In this activity (page 5), learners investigate the evolution of wheat by washing different types of dough with water and comparing the results. The evolution of wheat from wild grasses demonstrates the dramatic effect of both natural and directed evolution on the structure of a crop plant and the chemical makeup of the product harvested from it. These activities illustrate the changes to both the structure and the chemistry of the wheat plant.

Quick Guide


Preparation Time:
45 to 60 minutes

Learning Time:
1 to 2 hours

Estimated Materials Cost:
$10 - $20 per group of students

Age Range:
Ages 8 - adult

Resource Types:
Activity, Demonstration, Experiment/Lab Activity

Language:
English

Materials List (per group of students)


  • Measuring cup
  • Scale
  • Sink with waiter faucet
  • Food processor or mixing bowl and stirring utensil
  • Sieve
  • 250-300g of different types of flour (examples: bread flour, all purpose flour, spelt flour, rice flour, rye flour, maize flour)
  • Salt (a few teaspoons)

Subjects


  • Engineering and Technology
    • Engineering
      • Agricultural Engineering
  • Life Sciences
    • Ecology
      • Biodiversity
    • Evolution
      • Evidence for Evolution

Informal Categories


  • Food and Cooking

Audience


To use this activity, learners need to:

  • see
  • touch

Learning styles supported:

  • Involves hands-on or lab activities

Other


This resource is part of:

Access Rights:

  • Free access

By:

Rights:

  • All Rights Reserved, Biotechnology and Biological Sciences Research Council, ©2012

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