Yes, in general, the less leavened a bread is, the lower its gluten content is likely to be. Gluten is a protein complex found in wheat and some other grains, and it plays a crucial role in bread-making because it gives dough its elasticity and helps it rise during the baking process.
When bread is heavily leavened, it means that a significant amount of gas (usually carbon dioxide) is trapped in the dough, causing it to rise significantly. Examples of heavily leavened bread include airy and light types like sandwich bread or some artisanal loaves with large air pockets. For such bread, a higher gluten content is desirable because it provides the structure needed to hold those air pockets.
On the other hand, less leavened bread, such as dense and compact types like certain traditional European rye breads or unleavened breads like flatbreads, may have a lower gluten content. These breads don't rely as much on gluten to create a light and airy texture since they are not designed to rise as much.
Additionally, some bread recipes might intentionally use flours with lower gluten content, like rye flour, which has less gluten than wheat flour. This choice results in a denser and heavier loaf, suitable for certain culinary traditions and preferences.
It's important to note that gluten content isn't the only factor affecting the texture and rise of bread. The type of flour used, the hydration level, the mixing and kneading techniques, and the presence of other ingredients (like fats, sugars, and additives) also play significant roles in bread-making and can influence the final product.