Conclusions

Select one from the choices in bold or fill in the blanks.

1. The gluten ball made from pastry flour was smaller/larger than the gluten ball made from bread flour. This is because pastry flour is from a soft/hard wheat that is lower/higher in protein than bread flour. The difference in size was small/moderate/large.
2. When stretched, the gluten ball made from pastry flour tore more easily than/less easily than/the same amount as the gluten ball made from bread flour. This is because the gluten that forms from pastry flour is stronger than/weaker than/the same as gluten that forms from bread flour. The difference in strength between the gluten balls was small/moderate/large.
3. The gluten ball made from cake flour was larger/smaller than the gluten ball made from pastry flour. This is partly because cake flour is generally slightly higher/lower in protein than pastry flour. It is also because cake flour has been treated with potassium bromate/benzoyl peroxide/chlorine, a bleaching agent that weakens/strengthens gluten. The difference in size between the gluten balls was small/moderate/large.
4. When stretched, the gluten ball made from cake flour fell apart/held together well. This is largely because the bleaching agent potassium bromate/benzoyl peroxide/chlorine has been added to cake flour.
5. The gluten ball made from whole wheat flour was larger than/smaller than/the same size as the gluten ball made from bread flour. It also formed gluten that was stronger than/weaker than/the same as the gluten that formed from bread flour. This is primarily because _____.

6. The flour that formed the largest gluten ball was_____. This flour formed the largest gluten ball because _____

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7. While neither rye nor corn form gluten, rye/corn flour formed dough that had some strength and cohesiveness; that is, that held together somewhat. The dough held together because the flour is high in soluble pentosan gums/starch, which also gave the dough a slick, slimy feel.

8. How do you explain why whole wheat bread typically is denser than white bread?

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9. How do you explain why rye bread typically is denser than white bread?

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10. For which flours did the calculated percentage of gluten match the typical percentage of protein listed in the text?

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11. In general, how did the size of the gluten balls change with the amount of protein present in each flour?

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12. For which flours did the calculated percentage of gluten not match the typical percentage of protein listed in the text? Can you explain these discrepancies?

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13. How do you think forming a gluten ball from flour can help predict the suitability of the flour for use in bread baking?

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