Gluten is part of protein complex present in wheat, considered as one of the most important because of its functional properties. This is the main reason for the widespread use of wheat in the food industry. Specifically, it is the only cereal that forms a strong, cohesive dough that will retain gas and produce light baked products.

As a whole complex, gluten is is insoluble in water, but soluble in dilute salt solutions or dilute acids/bases. To remove gluten from kitchen tools, the tools can be rinsed first with cold water, followed by rinsing with hot water. The hot water will dissolve the attached dough created by gluten, thus enhancing the process of desorption. Additionally, cleaning with dishwashing liquids or various cleaning solvents is recommended. Cleaning with dishwashing detergent in combination with hot water is acceptable. Rinse tools thoroughly with hot water and dry.