The proteins of the wheat are distinct as they form a plastic-elastic network in the course of the mixing process when preparing a dough of flour and water. The gluten network is formed by the two water-insoluble protein fractions of gliadin and glutenin. The amount and the quality of the gluten determine the dough properties to a great extent and thus also the baking result. The determination of the amount and quality of the gluten-forming wheat protein is therefore one of the most important components of flour analysis.
