26 Nebraska Agricultural Exp. Station, Research Bui. 8. 
SUMMARY. 
1. It is shown that wheat gluten is an emulsoid colloid and 
shows all the properties of this class of compounds. 
2. Gluten absorbs water from dilute acid solutions, thereby 
losing its tenacity and ductility, becoming soft and gelatinous. 
The presence of small amounts of neutral salts in the dilute acid 
solutions inhibits water absorption by gluten. 
3. It is pointed out that the bread-making qualities of dough 
made from wheat flour are dependent on the quantity and quality 
of the contained gluten. Quality of gluten is regulated by the 
kind and concentration of the acids and salts present in the 
dough. If the kind and amounts of the acids and salts are such 
as to favor water absorption, the quality of the gluten will be 
poor, whereas the presence of acids and salts in such amounts 
as tend to inhibit water absorption makes for an improved 
gluten. 
4. Results of experiments are presented which show that 
carbon-dioxide-free water is the ideal washing agent to be used 
in making gluten determinations. A standard method for gluten 
determinations is proposed. 
