December 21, 2011 - 2:06am
why little gluten in whole wheat flour?
Hi everyone,
I'm failing to find info on why whole wheat flour is said to contain little gluten, or less than other flours do. If gluten is a protein found in the wheat endosperm, and if WW flour means WHOLE wheat, endosperm included, how come WW flour isn't the champion in gluten content?