Which liquid would result in more gluten extracted from dough?

Subject: Which liquid would result in more gluten extracted from dough?

Date: Sun Dec 7 23:40:38 2014
Posted by Lindsay
Grade level: 7-9 School: No school entered.
City: No city entered. State/Province: No state entered. Country: No country entered.
Area of science: Chemistry
ID: 1418020838.Ch

Message:


If gluten was extracted from wheat dough using different liquids such as a salt 
solution made of salt and water, and filtered water, which liquid would result in 
more gluten at the end? (The gluten would be extracted by hand as the liquid is 
poured onto the dough, thus isolating the gluten). Would filtered water be more 
effective or would the salt solution be more effective, and why?

Re: Which liquid would result in more gluten extracted from dough?

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