Living by Chemistry
2nd Edition
ISBN:9781464142314
Author:Angelica M. Stacy
Publisher:Angelica M. Stacy
ChapterU6: Showtime: Reversible Reactions And Chemical Equilibrium
Section: Chapter Questions
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Given the data below explain why the bread flour has most firm dough, second is all purpose flour and the least firm was cake flour. Explain it in details.

  FIRMNESS (1 highest - 3 lowest)
Cake  3
Bread 1
All- purpose  2

Making it as a gluten ball why  bread flour has the most elasticity, while AP flour is in between and lastly the cake flour was the least elastic and after experiment why does it come up with that weight and height as the final result? Explain it in details

FLOUR Elasticity Height (cm)  x  Weight (g)
All purpose  In between 5  cm &  40 g
Bread  Most 7 cm & 34 g
Cake Least 3 cm & 8 g

 

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