Claim #1: Bakers must have a strong understanding of different types of flour and their baking properties.
Evidence: "Different types of flour have different protein content, which affects how much gluten is formed in the dough. Higher protein content results in a stronger dough, while lower protein content results in a more tender texture." (The Kitchn)
Analysis: This evidence highlights the importance of bakers understanding the properties of different types of flour in order to achieve the desired texture and structure in their baked goods. By knowing how protein content affects gluten formation, bakers can make informed decisions about which flour to use for a particular recipe, ultimately leading to successful and consistent results.
Topic : Bakers
Claim #1- the first main point of your research
Ex. Carpenters must know how to use measuring tools.
Evidence:
What evidence will you use
to support this statement?
(Evidence can be a quote, paraphrase, example, fact, etc.) Put direct quotes in quotation marks.
Source: Add your parenthetical (in-text) citation. (See pages 3-5 of the MLA Style Guide for instructions.)
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Analysis:
Explain what this evidence means for your topic. Why is it important?
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