# data[].attributes.body
Heated to show strong open structure

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When the gluten was it heated it showed the strong open structure

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The sample included less gluten and an open structure was not created

# data[].attributes.headline
Included less gluten and an open structure was not created.

# data[].attributes.subject
Included less gluten and an open structure was not created.

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High in gluten content allows this sample to be highly suitable for bread making

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High gluten content provides an elastic property

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When the gluten was heated it showed the strong open structure. The high gluten content allows sample to be highly suitable for bread making

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The high gluten content allows this sample to be highly suitable for bread making

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Because of the high gluten content which provided the elastic property

# data[].attributes.body
Because of the high gluten content which allows the sample to be highly suitable for bred making

# data[].attributes.body
Because of the high gluten content which provides the elastic property.

# data[].attributes.body
This sample included less gluten and an open structure was not created

# data[].attributes.body
High gluten contents which provides the elastic property

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Natural colour of the bran on the grsin

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It contains all of the components of the grain, including the germ and the bran.

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Sample ZYY was made from strong plain flour and included the most gluten. When the gluten was heated it showed a strong open structure. The high gluten content allows this sample to be suitable for bread making.