What is the protein in wheat flour called?

November 18, 2025 •

4 min read

According to Healthline, the protein content in wheat flour, predominantly consisting of a protein family known as gluten, accounts for up to 80% of its total protein. This network of proteins is fundamental to the elasticity and stickiness that bakers rely on for many baked goods. Understanding what these proteins are and how they function is key to mastering baking and navigating dietary concerns.

Quick Summary

The main protein in wheat flour is gluten, which is formed when two smaller proteins, gliadin and glutenin, combine with water. Gluten provides dough with the elasticity and extensibility needed for various baked goods, making it a crucial component in baking. The content of these proteins varies depending on the type of flour and affects the final texture of the product.

Key Points

Gluten is the main protein: The primary protein in wheat flour is gluten, which isn't a single protein but a complex network.
Gliadin and Glutenin are the components: Gluten is formed from two smaller proteins, gliadin (for extensibility) and glutenin (for elasticity), when flour is mixed with water and agitated.
Protein content affects baking: The percentage of protein in flour dictates its gluten potential, influencing the texture of the final baked good, from chewy bread to tender cake.
Gluten is not for everyone: Individuals with celiac disease, wheat allergies, or non-celiac gluten sensitivity must avoid gluten and wheat to prevent adverse health effects.
Flour types vary by protein: Different flours, like bread flour (high protein) and cake flour (low protein), are milled from different wheat types to achieve specific protein levels for baking.
Processing influences nutrition: Refined white flours have less protein and fiber than whole wheat flours, as the bran and germ are removed during milling.

What Exactly is Gluten?

Gluten isn't a single protein but rather a complex network formed when two classes of wheat proteins—gliadin and glutenin—are mixed with water and worked, such as through kneading. While the flour is dry, these proteins are separate. However, upon hydration and agitation, they begin to link and form a continuous, viscoelastic structure. It is this unique property that makes wheat flour so versatile in baking, from chewy bread to delicate pastries.

The Role of Gliadin and Glutenin

To understand gluten, you must understand its primary components. Think of gliadin and glutenin as two different characters that work together to create a team with special abilities. Gliadin is the protein responsible for the dough's extensibility—its ability to stretch and spread. Gliadin is a single polypeptide chain, and its low-molecular-weight structure contributes to the dough's viscous, flowy nature. In contrast, glutenin is the larger, more complex protein composed of multiple polypeptide chains linked by disulfide bonds. Glutenin is what gives the dough its strength and elasticity, allowing it to snap back after being stretched. When these two interact during the kneading process, they form the structured, cohesive gluten network that traps gas produced by leavening agents, causing baked goods to rise and develop their characteristic texture.

The Function of Wheat Protein in Baking

Different baking applications require varying levels of gluten development. For example, a rustic, chewy bread requires a strong, well-developed gluten network to create its signature open, airy crumb. Conversely, a light and tender cake needs minimal gluten development to maintain a soft, delicate texture. Bakers manipulate this by using different flour types and adjusting mixing techniques.

For breadmaking: High-protein flours like bread flour (12-14% protein) are used. The dough is kneaded extensively to build a robust gluten network that can trap the carbon dioxide from yeast, resulting in a lofty, chewy loaf. You can read more about this process at The Sourdough School's overview of protein in flour.
For delicate pastries and cakes: Low-protein flours such as cake flour (7-9% protein) are preferred. These flours are finely milled from soft wheat and contain less glutenin and gliadin, leading to a softer, more tender finished product. Minimal mixing is also used to prevent excessive gluten formation.
For all-purpose use: All-purpose flour is a blend of hard and soft wheat, providing a moderate protein content (around 10-12%) suitable for a wide range of recipes where a balanced texture is desired.

Gluten and Health Concerns

While gluten is perfectly safe for most people, some individuals need to avoid it due to certain health conditions. It's crucial to distinguish between them, as they involve different physiological reactions.

Celiac Disease: This is an autoimmune disorder where consuming gluten triggers an immune response that damages the small intestine. It is not an allergy but a serious immune-mediated response requiring a strict, lifelong gluten-free diet.
Wheat Allergy: This is a classic food allergy where the immune system overreacts to wheat proteins, including gluten, triggering an IgE-mediated response. Symptoms can range from hives and sneezing to, in severe cases, anaphylaxis.
Non-Celiac Gluten Sensitivity (NCGS): Also known as gluten intolerance, NCGS causes symptoms similar to celiac disease, such as bloating and fatigue, but without the autoimmune intestinal damage. The exact cause is not fully understood, but it is not an allergic reaction.

Comparison Table: Flour Types and Protein


Flour Type	Wheat Type	Typical Protein %	Best for...	Resulting Texture	Gluten-Forming Potential
Bread Flour	Hard Red Spring/Winter	12-14%	Yeast breads, bagels, pizza dough	Chewy, elastic, structured	High
All-Purpose Flour	Hard and Soft Blend	10-12%	Cookies, muffins, quick breads	Versatile, balanced	Medium
Cake Flour	Soft Wheat	7-9%	Cakes, biscuits, pastries	Tender, light, fine crumb	Low
Whole Wheat Flour	Hard Red/White	13-14%	Hearty breads, muffins	Dense, hearty, more fiber	High (but bran interferes with network)

Conclusion

The protein in wheat flour is called gluten, a dynamic network formed from gliadin and glutenin when combined with water. This network is what gives dough its unique elasticity and strength, making it an indispensable ingredient in many cuisines around the world. The varying protein content in different types of wheat flour directly impacts the texture of baked goods, from the chewiness of bread to the tenderness of cake. While most people can consume gluten without issue, those with conditions like celiac disease or non-celiac gluten sensitivity must adhere to a gluten-free diet. Understanding these basic principles of wheat protein empowers bakers and informed consumers alike to make the best choices for their culinary creations and dietary needs.

Frequently Asked Questions

The primary protein in wheat flour is gluten. This isn't a single protein but a network formed from two smaller proteins, gliadin and glutenin, after the flour is mixed with water and kneaded.

No, gluten is not an allergy. A wheat allergy is a distinct condition, while celiac disease is an autoimmune response to gluten. Many people also experience non-celiac gluten sensitivity, which is an intolerance, not an allergy.

The protein content determines a flour's strength and its potential to form gluten. Higher protein flour, like bread flour, creates a chewier texture, while low-protein flour, like cake flour, results in a more tender and delicate crumb.

Gliadin is a smaller, simpler protein that gives dough its extensibility and ability to stretch. Glutenin is a larger, more complex protein that provides dough with elasticity and strength.

Whole wheat flour is made from the entire wheat kernel (bran, germ, and endosperm), giving it a higher protein and fiber content. White flour removes the bran and germ, resulting in a lighter texture but less nutritional value.

Yes, all wheat species contain gluten-forming proteins. Related grains like barley and rye also contain similar proteins, but the gluten network they form is less structured than that of wheat.

Vital wheat gluten is the concentrated, pure gluten protein extracted from wheat flour. It is used as an additive to increase the strength and elasticity of dough, particularly when baking with low-protein flours.