Science Buddies: "Ask an Expert"

I'm presenting my project tomorrow, and i want to know how gluten affects the density of a muffin... I have all-purpose, wheat, soy and aot flour.. Is it the higher the protein %, the more dense or vice versa? explanation are good!!

I'm no expert in food science, but I did a quick Google search and came up with these sites with the information you're looking for:

http://en.wikipedia.org/wiki/Gluten

http://www.baking911.com/howto/how_baking_works.htm

Good luck.