Wet gluten is a sticky substance formed by swelling of gliadin and glutenin proteins in the wheat composition by taking water. Only wheat gluten is obtained from cereals. Wet gluten is an important quality criterion, especially in the production of fermented bread.

Wet gluten content gives information about protein quality rather than the amount of protein. Gluten retains the carbon dioxide gas produced by the yeast during fermentation, thereby making high-volume bread.

The amount of wet gluten varies depending on the wheat type obtained, the growing conditions of the wheat and the weather in the ripening process. The higher the amount of nitrogen, the higher the amount of wet gluten, as the weather and soil conditions increase.

The determination of wet gluten is generally determined using different methods: by hand washing or using the glutomatic device or using the Elisa kit. If the gluten content of the flour is greater than 35 percent, the gluten quality is high. If the percentage is less than 20, gluten quality is low.

Gluten-free, gluten-reduced or trace amounts of gluten in the determination of gluten in food products are made while the Elisa method is applied. In this method, usually Elisa Kit is used.

Gluten determination in wheat and wheat flour in ppm (one millionth) level is carried out in authorized laboratories within the scope of chemical tests.

• TS EN ISO 21415-1 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by hand washing method
• TS EN ISO 21415-2 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical method
• TS EN ISO 21415-3 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by oven drying
• TS EN ISO 21415-4 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by fast drying method