Stretching characteristics of gluten washed from air-classified fractions of english and manitoba wheat flours

The rate of stretching under constant load of gluten washed from different air‐classified fractions of flour is greatest for gluten from a 35–63‐μ fraction and least for that from fractions containing particles less than 35 μ in size. Comparable differences in the resistance to stretching on a ‘Research’ extensometer have been found for starch‐gluten doughs. Variations in the Resistance‐Extensibility relationship of the unyeasted doughs together with the results of extensometer tests made on fermented starch‐gluten doughs suggests that gluten from different flour fractions varies in its state of oxidation rather than in strength.