The non-wheat grains make different types of breads due to the
A) decreased or nonexistent protein levels in the non-wheat grain flours.
B) decreased starch levels in the non-wheat grain flours.
C) increased protein (gluten) levels in the non-wheat grain flours.
D) increased levels of starch in the non-wheat grains.

Question

Quizplus · Accepted Answer

Non-wheat grains often have decreased or nonexistent levels of gluten, a protein found in wheat that gives bread its structure and elasticity. This difference in protein content is what leads to variations in the texture and type of breads made from non-wheat grains.

The Non-Wheat Grains Make Different Types of Breads Due to the