The gluten ball made from cake fl our was larger/smaller than the gluten ball made from pastry fl our. This is partly because cake fl our is generally slightly higher/lower in protein than pastry fl...

The gluten ball made from cake fl our was larger/smaller than the gluten ball made from pastry fl our. This is partly because cake fl our is generally slightly higher/lower in protein than pastry fl our. It is also because cake fl our has been treated with potassium bromate/ benzoyl peroxide/chlorine, a bleaching agent that weakens/strengthens gluten. The difference in size between the gluten balls was small/moderate/large.