JB> I think you might be stuck on the elastic property. The gluten is
 JB> there to give the yeast food from what I've heard. The yeast then
 JB> expels gas (Yes, like a flatulence!) which produce the 'air' pockets
 JB> in the finished product.

 Do you suppose it's when whole wheat is processed, the bran being
removed- makes it easier for the gluten to do it's magic? I mean the
gluen is there all along but when the flour is processed, it just has
an easier time of it? *(to help the bread be elastic and thus allow
spaces for the yeast to put it's air bubbles.) How's that? :)

Cindy


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