About gluten

Gluten is the functional component of protein and determines many dough and processing characteristics of wheat and wheat flour. 

Gluten consists of the two proteins "Glutenin" and "Gliadin". It is not until a dough has been made that they actually form gluten. This is why it is not possible to determine gluten in wheat without actually making a dough. Flour, water and the energy from the kneading are all needed for gluten to form. A disulphide bond is then created between the glutenin and the gliadin as illustrated in the picture to the left. Click it to open a larger picture in a new window.

The protein content is a purely quantitative analysis that may or may not be indicative of protein quality. While gluten content and protein content are correlated, there are situations during which protein content will not be indicative of quality. These situations include:

  • Variable Growing Conditions
  • Yearly Growing Variation
  • Wheat Varietal Variation
  • Wheat or Flour Blends
  • Heat Damage
  • Bug Damage
  • Enzymatic Addition

It is under these conditions when the reported protein content is not indicative of quality that another set of tests is required. The Glutomatic® system is designed to measure protein quality for the following parameters:

  • Wet Gluten Content
  • Dry Gluten Content
  • Water Binding of Gluten
  • Gluten strength by Gluten Index