When stretched, the gluten ball made from pastry fl our tore more easily than/less easily than/the same amount as the gluten ball made from bread fl our. This is because the gluten that forms from...

When stretched, the gluten ball made from pastry fl our tore more easily than/less easily than/the same amount as the gluten ball made from bread fl our. This is because the gluten that forms from pastry fl our is stronger than/weaker than/the same as gluten that forms from bread fl our. The difference in strength between the gluten balls was small/ moderate/large.