Qhov sib txawv tseem ceeb ntawm high-gluten thiab low-gluten hmoov yog qhov sib txawv ntawm cov ntsiab lus protein. Cov hmoov nplej siab gluten muaj cov ntsiab lus protein ntau dua, feem ntau ntau dua 12.5%, uas tso cai rau nws tsim gluten ntau dua, ua rau lub khob noom cookie ntau elastic thiab malleable. Tsawg-gluten hmoov, ntawm qhov tod tes, muaj cov protein tsawg, feem ntau tsawg dua 10%, yog li tsawg gluten tsim thiab lub khob noom cookie yog mos.
Rau qhob cij, hmoov nplej muaj zog yog qhov kev xaiv zoo dua. Qhov no yog vim qhov muaj zog elasticity thiab ductility ntawm cov hmoov nplej siab gluten tuaj yeem txhawb kev nthuav dav ntawm lub khob cij thaum fermentation thiab ci, ua rau lub khob cij loj dua thiab softer. Nyob rau tib lub sijhawm, cov qauv gluten tsim los ntawm cov hmoov nplej muaj zog tuaj yeem ua rau lub khob cij ntau chewy thiab saj zoo dua.
