05-06-05  21:24, Cindy Haglund told James Bradley about Hello!?

 How do, Cindy?

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

 CH> Here's how it works: ALL the gluten is contained in the inner kernel
 CH> of wheat that is ground into white flour. The outer layer of bran and
 CH> germ is about 20% of the whole wheat berry. So if whole wheat contains
 CH> 8% gluten in total and you remove 20% of outer shell, the gluten in the
 CH> remaining 80% of the milled kernel is now 10% of the net milled
 CH> weight. You've just increased the gluten content of your flour by 25%.
 CH> ............

 CH> How's that?

Now *that* sounds like the way I heard it. Interesting to see how the
percentages work out!


... My mind's made up -- don't confuse me with the facts.

___ Blue Wave/QWK v2.20

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