Wet gluten is the hydrated gluten left after washing starch and soluble matter out of a flour or wheat dough, expressed as a percentage of the sample.
In trade practice
It shows how much gluten a flour contains and is measured by mechanical washing under ISO 21415-2. Wet gluten rises with protein, but heat or insect damage can lower its quality without changing the quantity, which is why it is read together with the gluten index.
In a specification
Write a band, the method (ISO 21415-2) and the moisture basis of the flour.