We do a wet gluten test where we manually wash the gluten out of the flour under very COLD water. You can then weigh the wet gluten ball weight and divide it by the weight of the flour that you washed it from to get a WET GLUTEN PERCENT, but doesn't mean a lot to most people since when citing gluten we speak in DRY gluten terms, you need to dry the gluten ball in an oven (typically overnight) and use that weight divided by the flour weight. There is a machine that is used to do all of this automatically, it is called the Glutomatic Gluten Washing Machine.
As for incorporating wet gluten into a dough, lotsa luck! That gluten ball is so tough and rubbery that it is impossible to incorporate into any kind of a dough. It kinda reminds one of a well chewed rubber band.
Tom Lehmann/The Dough Doctor