Flours made from corn and rice, as well as other grains, form a paste when mixed with water. But, when wheat flour is mixed with water, and put under repeated pressure, it transforms. As the dough is kneaded, proteins form a tight matrix called gluten, which traps gas and gives the dough its elasticity.Other cereal grains, such as rye and barley, also have gluten, but in lesser quantities than in wheat. Wheat flours also vary in the amount of gluten they contain.In this investigation, students i