Our project entitled “From leavened products to proteins through flours” aims to introduce a new instrumental methodology that is easy to apply in the food control sector, but which allows to verify that the characteristics of a given flour reported on the label of the podotto actually represent reality. Always keeping this aim in mind, we analyzed the secondary structures of the proteins that make up the gluten of different types of flours, to do this we first of all extracted the gluten with a special extraction solution and then let it dry naturally (this step is necessary because the humidity in the gluten could interfere with the analysis) we then pulverized the dried gluten thus obtained and then analyzed it with the infrared spectrophotometer. After having performed several analyzes on gluten extracted from different flours we put all the data collected in a graph so as to be able to more easily identify any significant correlations, at this stage we noticed how the values ​​obtained from flours of similar origin but with a different degree of refining are essentially identical while it is easy to see that there are enormous variations in the data in the case of comparing a flour that derives from an ancient grain with one that derives from a more modern one. This correlation is particularly interesting and significant because it would allow to accurately date, through the use of a large database, the wheat from which a flour derives without necessarily having the wheat plant on which to perform a genomic analysis.