https://padlet.com/kashman/u0zls6bnie3f Made with scientific magic en-us 2018-03-12 19:46:15 UTC 2026-02-03 16:32:24 UTC hello@padlet.com https://padlet-assets.s3.amazonaws.com/icons/Apple.png https://padlet.com/kashman/u0zls6bnie3f/wish/241252281 Natural colour of the bran on the grsin]]> 2018-03-13 09:12:40 UTC https://padlet.com/kashman/u0zls6bnie3f/wish/241252281 hharvey20 https://padlet.com/kashman/u0zls6bnie3f/wish/241252301 High gluten contents which provides the elastic property]]> 2018-03-13 09:12:45 UTC https://padlet.com/kashman/u0zls6bnie3f/wish/241252301 sroberts211 https://padlet.com/kashman/u0zls6bnie3f/wish/241252333 It contains all of the components of the grain, including the germ and the bran.]]> 2018-03-13 09:12:51 UTC https://padlet.com/kashman/u0zls6bnie3f/wish/241252333 https://padlet.com/kashman/u0zls6bnie3f/wish/241252413 Because of the high gluten content which provides the elastic property.]]> 2018-03-13 09:13:10 UTC https://padlet.com/kashman/u0zls6bnie3f/wish/241252413 awhitney20 https://padlet.com/kashman/u0zls6bnie3f/wish/241252423 This sample included less gluten and an open structure was not created]]> 2018-03-13 09:13:14 UTC https://padlet.com/kashman/u0zls6bnie3f/wish/241252423 https://padlet.com/kashman/u0zls6bnie3f/wish/241252461 High in gluten content allows this sample to be highly suitable for bread making]]> 2018-03-13 09:13:24 UTC https://padlet.com/kashman/u0zls6bnie3f/wish/241252461 https://padlet.com/kashman/u0zls6bnie3f/wish/241252474 2018-03-13 09:13:28 UTC https://padlet.com/kashman/u0zls6bnie3f/wish/241252474 anathan201 https://padlet.com/kashman/u0zls6bnie3f/wish/241252529 The high gluten content allows this sample to be highly suitable for bread making]]> 2018-03-13 09:13:42 UTC https://padlet.com/kashman/u0zls6bnie3f/wish/241252529 https://padlet.com/kashman/u0zls6bnie3f/wish/241252603 When the gluten was heated it showed the strong open structure. The high gluten content allows sample to be highly suitable for bread making]]> 2018-03-13 09:14:02 UTC https://padlet.com/kashman/u0zls6bnie3f/wish/241252603 ehoad20 https://padlet.com/kashman/u0zls6bnie3f/wish/241252666 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. ]]> 2018-03-13 09:14:12 UTC https://padlet.com/kashman/u0zls6bnie3f/wish/241252666 https://padlet.com/kashman/u0zls6bnie3f/wish/241252720 Because of the high gluten content which allows the sample to be highly suitable for bred making]]> 2018-03-13 09:14:23 UTC https://padlet.com/kashman/u0zls6bnie3f/wish/241252720 https://padlet.com/kashman/u0zls6bnie3f/wish/241252722 The sample included less gluten and an open structure was not created]]> 2018-03-13 09:14:24 UTC https://padlet.com/kashman/u0zls6bnie3f/wish/241252722 jnarraway21 https://padlet.com/kashman/u0zls6bnie3f/wish/241252770 Because of the high gluten content which provided the elastic property]]> 2018-03-13 09:14:33 UTC https://padlet.com/kashman/u0zls6bnie3f/wish/241252770 tkirk28 https://padlet.com/kashman/u0zls6bnie3f/wish/241252824 When the gluten was it heated it showed the strong open structure ]]> 2018-03-13 09:14:46 UTC https://padlet.com/kashman/u0zls6bnie3f/wish/241252824 https://padlet.com/kashman/u0zls6bnie3f/wish/241252889 High gluten content provides an elastic property]]> 2018-03-13 09:14:59 UTC https://padlet.com/kashman/u0zls6bnie3f/wish/241252889 briches20 https://padlet.com/kashman/u0zls6bnie3f/wish/241253193 Heated to show strong open structure ]]> 2018-03-13 09:16:00 UTC https://padlet.com/kashman/u0zls6bnie3f/wish/241253193