If you are a fancy cookie maker, you want light, chrunchy cookies. You must use a flour with a low water holding capacity. The desired water-holding capacity of a flour is going to vary with each different product. Microwave waffles, soft cookies, crisp cookies, soup noodles, sponge cakes, Chinese noodles, etc. Wheat breeders will need to consider these different water-holding capacity needs as they breed new wheats for the marketplace.
Protein is the other major part of the endosperm.
Protein makes up roughly 8 to 15 percent of a wheat kernel depending on variety and environment. Four different types of protein are found in a wheat kernel - albumins, globulins, gliadins and glutenins. Albumins and globulins are water and salt-water soluble proteins, respectively. They are biologically active proteins and are responsible for starch breakdown and other enzymatic activity. Gliadins and glutenins are storage proteins and are collectively referred to as gluten.