Gluten is the functional component of protein, and it determines many dough and processing characteristics of wheat and wheat flour. Protein content is a purely quantitative analysis that may or may not indicate protein quality. While gluten content and protein content are related, protein content will not always be a sign of quality. With the new Glutomatic® 2000 System, you’ll benefit from the world’s leading solution for gluten properties influencing the quality of our breads and pasta.