I see. Well, I gave a brief glance at that J. Agric. Food Chem. paper and it looks like water was used to solubilize the gluten. DMF is very miscible with water so this solvent system is favorable for that peptide coupling with EDC. But depending on the hydroxyl resin you used, water may not be necessary at all. Remember that the nitrogen in DMF can still hydrogen bond with water and there's a 2:1 ratio of DMF to water, so that could be why the DCC wasn't hydrolyzed. Of course, this is all speculation and I don't know for certain, just trying to make sense of the information I have.