flour, 10% gluten added, 210 grams | 12-1/2 x 9 | 12.75
Wheat flour, 20% gluten added | 12 x 8-3/4 | 13.00
=====================================================================

So long as the quality of the gluten is not destroyed, the addition of a
small amount of either starch or gluten to flour does not affect the
size of the loaf, but removal of the gluten affects the moisture content
and physical properties of the bread. The addition of starch to flour
has the same effect upon the bread as the use of low gluten
flour,--lessening the capacity of the flour to absorb water and
producing a dryer bread of poorer quality.

185. Composition of Bread.--The composition of bread depends primarily
upon that of the flour from which it was made. If milk and butter (or
lard) are used in making the dough, as is commonly the case, their
nutrients are, of course, added to those of the flour; but when only
water and flour are used, the nutrients of the bread are simply those
of the flour. In either case the amount of nutrients in the bread is
smaller than in the same weight of flour, because a considerable part of
the water or milk used in making the dough is present in the bread after
baking; that is, a pound of bread contains less of any of the nutrients
than a pound of the flour from which the bread was made, because the
proportion of water in the bread is greater. The following table shows
how the composition of flour compares with that of bread, the different
kinds of bread all having been made from the flour with which they are
compared:

COMPOSITION OF FLOUR, AND BREAD MADE FROM IT IN DIFFERENT WAYS

=====================================================================
MATERIAL | WATER | PROTEIN | FAT| C.H.| ASH
---------------------------------------------------------------------
| % | % | % | % | %
Flour | 10.11 | 12.47 |0.86|76.09 |0.47
Bread from flour and water | 36.12 | 9.46 |0.40|53.70 |0.32
Bread from flour, water, and lard | 37.70 | 9.27 |1.02|51.70 |0.31
Bread from flour and skim milk | 36.02 | 10.57 |0.48|52.63 |0.30
=====================================================================

Thus it may be seen that the proportion of water is larger and of each
nutrient smaller in bread than in flour, and that the nutrients of the
flour are increase