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In this activity (Page 25 of PDF), learners investigate the evolution of wheat by creating dough from different flours, observing the samples of dough as they rise, and then baking the dough. 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.
- Under 5 minutes
- 1 to 2 hours
- $10 - $20 per group of students
- Ages 8 - adult
- Activity, Demonstration, Experiment/Lab Activity
- English
Quick Guide
Materials List (per group of students)
- Measuring cup
- Scale
- Sink with water 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)
- Sugar (a few teaspoons)
- Fast-acting yeast (a few teaspoons)
- Microwave
Subjects
-
Engineering and Technology
-
Engineering
- Agricultural Engineering
-
Engineering
-
Life Sciences
-
Ecology
- Biodiversity
-
Evolution
- Evidence for Evolution
-
Ecology
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
Components that are part of this resource:
This resource is part of:
Access Rights:
- Free access
By:
Rights:
- All rights reserved, Biotechnology and Biological Sciences Research Council, 2012