"Dick Adams" > wrote in message
...

"Tom Stanton" > wrote in message
...

*snipped*

> Wheats which have designed for pastries and cakes will
> create gluten strands just as long as other doughs, they simply have lower
> protein contents. Therefore the gluten will not be as strong. Softer
flours
> create more delicate doughs which flake and crumble; these doughs are
> designed to avoid the high protein chewiness that we (I) so value in a
good
> lean dough

> That is very interesting.

> Who is designing wheat?

Well farmers have traditionally been the ones who have cross bread different
types of wheat strands in order to produce different grains. I'm not sure
exactly how they do - though I imagine it is some form of grafting. I wasn't
referring to bio-engineering in the modern genome sense, but just good
ol'fashion cross (in) breeding.

T