I did a wet gluten mass test on the Ultragrain white whole wheat flour this morning. The Ultragrain flour is a pain to do a wet gluten mass test. I used the same amount of flour and water as I did in the other experiments on this thread.
Firstly, the Ultragrain flour seems to want to absorb more water and the dough ball took longer than 5 minutes to mix and make a dough ball. The dough ball was then very dry. I left the dough ball sit in a covered container for 15 minutes.
When washing the dough ball, pieces wanted to keep falling off and I had to keep picking them up and incorporating them back into the dough ball. It can be seen on my fingers how the pieces kept wanting to fall apart. I also had to wash for 40 minutes to make the water run clear. When it was almost finished being washed, then pieces weren’t falling off.
I have no idea what the protein is of the Ultragrain White Whole Wheat flour, but the numbers I got for the wet gluten mass test were 1.905 ounces, or 54.03 grams. The weight of the grams fluctuated between 54.02-54.03.