Gluten
So as I understand, gluten is the compound in dough the provides strength for structure. Here's an interesting video showing the actual gluten developed in low and high protein flours. https://www.youtube.com/watch?v=zDEcvSc2UKA [1]
Makes sense to me, the higher protein flour produces more gluten. My thinking is that the amount of gluten in a given flour is limited by the protein content and after a certain point, no amount of additional time or kneading will increase it. I would think that the flavor of bread is within the non-gluten portion. A good test would be to bake the gluten shown in the video. Bet it would rise with great structure, but have little or no taste.
Any thoughts? Or am I just now realizing what everybody else already knew ?