Gluten is formed by two proteins (glutenin and gliadin) that are present in wheat flour. When wheat flour is combined with a liquid and is agitated by either stirring or kneading, these proteins become activated. Glutenin is responsible for giving the mixture elasticity and gliadin is responsible for giving the mixture extendibility. The higher the protein content in flour, the more gluten can be developed.

Bread flour with its high protein content (12-16%) lends a very chewy texture to baked & cooked goods. On the other end of the scale, cake & pastry flour with its low protein content (7-9%) lends a light and delicate texture to baked & cooked goods. The more wheat flour is agitated, mixed or kneaded, the more the gluten will be developed. Depending on the product being made, sometimes gluten is desired (i.e. bread and pizza) and sometimes it is not (i.e. light cakes and pancakes).