Science Buddies: "Ask an Expert"

We are doing a suggested variation of this project using additives of sugar and salt to compare the development of glutens. How much sugar or salt should be added to the dough? Should the same procedure of washing the dough balls, etc be followed? For results, will the heaviest flour ball have the most gluten?
Marcie

[Administrator note: Project link https://www.sciencebuddies.org/science- ... ost-gluten ]