Wheat Evolution: Dough Rising and Baking

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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.

Quick Guide

Preparation Time:
Under 5 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 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

Keywords

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

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Access Rights:

  • Free access

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