4. Knead dough mixtures for about 5 minutes each. Note texture, appearance, color, elasticity, and flexibility of each dough ball. The soy flour dough looks clumpy, yellowish, and has no elasticity. Why? The all-purpose flour is opaque, elastic, and flexible.
5. Place the all-purpose dough ball under the faucet and run cool water over it. Squeeze the dough ball to drain white, starchy water. Continue doing this under running water for about 5 minutes. What happened? Note how the dough shrinks in size, changes color, and becomes thread-like. These are the gluten threads. The water that drains from the dough ball is white as the starch is washed out of the dough ball.