Gluten is a grayish-brown adhesive substance obtained from wheat flour and flour of other grains by kneading in a stream of water until the starch is washed away. It consists of a mixture of PROTEIN substances. The food value of gluten is high, and its mechanical action during the baking of bread, in hindering the escape of carbon dioxide, renders wheat bread lighter than that prepared from rye and other flours. The Aminoacids occurring in varying amounts in gluten include glutamic acid, leucine, proline, and arginine.