How did the physical properties (stickiness, elasticity, appearance) of the kneaded dough change over time?

Complete the chart with your gluten amounts and observations for each treatment/recipe then answer the following questions:

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How did the physical properties (stickiness, elasticity, appearance) of the kneaded dough change over time? Do you feel maximum gluten formation was achieved? How much kneaded time do you feel would be appropriate?
Describe the appearance of the product. Is it stringy or smooth? Solid or porous? How are the three samples different?
If you were to propose a forth treatment designed to maximize gluten formation, what techniques and materials would you use? Please explain the science behind your choices.
What are some other ingredients that could be used to replace the structure of gluten ? What chemicals or characteristics do these gluten replacements contribute that make them suitable replacements?

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