0n (27 Apr 05) James Bradley wrote to Cindy Haglund...

 JB> 04-25-05  09:18, Cindy Haglund told James Bradley about Hello!?

 JB>  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.

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

 CH> It must be something ELSE about the whole wheat that makes it harder
 CH> to rise, not the gluten but something else. I'll try to find out and
 CH> get back to ya.

 JB> It's not much more than a curiosity, but I'd like to know. I have no
 JB> I-Net access besides when I visit the library, so I'm counting on you,
 JB> Cindy. 

 I've tried but don't seem to be able to 'get the right info' for lack
of the right question working with the search engine but I'm working
on it. Prolly best to ask "WHY DOESN'T MY BREAD RISE?" heh.

Cindy

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