Wheat is a plant species of the sweet grasses and a distinction is made between soft and durum wheat. The plant is the most important cereal worldwide and is ground into flour in mills. Wheat gluten is produced naturally from wheat and consists of a flour-like powder. The taste of wheat gluten is reminiscent of dough and the smell is quite sweet. Wheat gluten contains protein and is very suitable for baked goods because it improves the elasticity of the dough like a kind of glue. Wheat gluten is ideally suited for baking breads, cakes and pastries.