04-28-05  13:46, Cindy Haglund told James Bradley about Hello!?

 How do, Cindy?

 JB> I've heard about the gluten factor too. I guess the 'whole wheat'
 JB> grains don't have any.
 
 CH> Gluten is a protein in all wheat flours according to the definition
 
 JB> I was about to expound, and include a question mark after my last
 JB> sentence above. It never did make sense to me either. I supposed as
 JB> you do that wheat is wheat - is wheat. I always thought to myself that
 JB> a bleaching side effect released the gluten's ability to feed the
 JB> yeast, and I just kept on with my merry way.

 CH> From the home_cooking echo I am told whole wheat has less gluten in
 CH> it than white flour which still doesn't make sense. I think what the
 CH> problem is the whole grain makes it harder for gluten to express
 CH> elasticity in the presense of active yeast so the bubbles are
 CH> squashed... the flour is too heavy to allow for air.  I'm still
 CH> looking into this.

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

 CH> on it. Prolly best to ask "WHY DOESN'T MY BREAD RISE?" heh.

LOL! Ya, the KISS principle would likely work.



... James

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