Gluten, or wheat gluten, is the protein network formed from gliadins and glutenins when wheat flour is mixed with water, giving dough elasticity and gas retention.
In trade practice
Quantity is measured as wet gluten and strength as gluten index. Related proteins in barley and rye count as gluten for labelling: cereals containing gluten must be emphasised under Regulation (EU) No 1169/2011, and gluten-free claims follow Regulation (EU) No 828/2014.