04-25-05  09:18, 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

I was about to expound, and include a question mark after my last sentence
above. It never did make sense to me either. I supposed as you do that
wheat is wheat - is wheat. I always thought to myself that a bleaching side
effect released the gluten's ability to feed the yeast, and I just kept on
with my merry way.

 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.

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



... James

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