It is lower in ash and protein with good color. Market-wise, it is considered the highest in value. It may be grown and stored without the use of synthetic herbicides or insecticides. It may also mean no toxic fumigants were used to kill pests in the grain and no preservatives were added to the flour, packaging, or food product. Gluten gives bread dough elasticity, strength and gas-retaining properties.
Wheat is the only grain with sufficient gluten content to make raised or leavened loaf of bread.