The protein consists of ~80% gluten, and the gluten of cake flour is weakest, and bread and high gluten flour the strongest, and the intermediate ones increasingly stronger. Gluten is more of less made up of equal parts of gliadin and glutenin.
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Your Campus ID number is an identifying number that is unique to ASU. It is made up of nine digits with no hyphens. You should treat your Campus ID number as an important and confidential piece of information. The Campus ID number is computer generated at the time of application for admission to the university.