What Type Of Flour To Grow In Wheat Flour Results

The experiment that is being conducted will be trying to find the best type of flour to make bread rise. The experiment will consist of four different types of flour to make the bread rise. Each type of flour will have different amounts of gluten, and some will have no gluten in them. The hypothesis is that the flour with the most amount of gluten in it will make bread rise higher, and the flour with the least amount of gluten will make bread rise the least. In this case the flour with most amount of gluten in it is whole wheat flour. All purpose flour has an average amount of gluten (Resource). Rye flour has a low gluten content (Resource). The tapioca and rice flour blend has no gluten (Resource). In this experiment to find the effect
Gluten also acts as a glue that helps hold foods together (celiac.org). Gluten is most commonly found in wheat flours. Gluten proteins in wheat flour make dough elastic (ext.colostate.edu). Whole wheat flour is milled from the whole kernel. If there is no gluten in the flour then it does not contain the protein. If there is no protein in the flour then it will not create gluten. Therefore if the amount of gluten is decreased then the the height the bread rises is decreased. This is also a direct relationship. Whenever there is not a lot of gluten in the flour, it often makes light bread structures. When there is no gluten in the bread then add a binding agent to help hold the bread together and give it the elastic texture. A binding or leavening agent is something that is used to hold bread together if there is no gluten (Resource). Some leavening agents that will be used in this experiment are: eggs, active dry yeast, baking soda, and baking
For example xanthan gum and guar gum are good for there gas retaining ability (Resource). These binding agents take the place of gluten. All purpose flour has an average amount of protein making it easy to use (msue.anr.msu.edu). since all purpose flour has an average amount of protein in it, there will be more gluten formed inside of the bread. Having more gluten in the bread the higher it will rise. The recipe for all purpose flour says to use active dry yeast. The active dry yeast is a binding that will help the bread rise more. Whole wheat flour contains the entire wheat kernel, which means that it contains all parts of the wheat even the bran (wheatworld.org). The bran prt of wheat reduces the amount of gluten that is produced (wheatworld.org). Even though whole wheat flour contains bran it, the recipe calls for active dry yeast which is a binding agent. The active dry yeast will help make gluten. Rye flour has a low gluten content (Resource). Rye flour will not rise as much as the bread with whole wheat flour or all purpose flour in it. On the other hand it does have more gluten than the tapioca and rice flour blend. The binding agent that is used in the rye flour recipe is active dry