The protein content in flour comes from gliaden and glutenin, usually present in equal amounts. They, in turn, come from the protein contained in the endosperm. In bread making, gliaden assists in creating the volume required, while glutenin offers strength and elasticity to the dough. The protein content of a dough determines how much water the flour will be able to absorb; the higher the protein content, the greater the hydration potential. The protein content of a flour depends both on the genetic qualities of the wheat and the environment in which it was grown and milled.