Gluten can absorb water about 2-1.5 times as much as its weaght. For absorbing of water in the beginning levels, its need time because
Amount of gluten determines quality of wheat red wheat that rise in spring and fall. Have most gluten because of that baking of bread is important than it.
wheat gluten is important in the nutritious industry, it used in cooking of bread cookies, enrich of spagetty flour, baby foods, large breads and meat products like sosiss, kalbas as production.