Abstract
Glutens are the major constituents of bread wheat grain storage proteins and constituting 85% of the total. They are mainly responsible for the processing quality of wheat dough and were among the first proteins isolated and studied by human beings. Different compositions of wheat storage proteins confer different dough physical properties, which are required by different products. Gluten provides dough with unique extensibility and elasticity, which are essential for various wheat products. Gluten is one of the most commonly used proteins in food industry. Its characteristic properties make it an essential ingredient in the preparation of high quality dough, hence it is popular in the baking industry. Some wheat gliadin proteins are strong allergens that can cause various symptoms of food allergies and baker asthma. The most immune reactive ω-5 gliadin fractions are the main allergens in wheat dependent exercise induced anaphylaxis. Apart from their role in dough quality, gluten proteins can affect the health of genetically susceptible individuals. Many gluten proteins contain T-cell stimulatory epitopes that can cause celiac disease. The consumption of gluten proteins can trigger an immune response that damages the small intestine. Therefore, patients with celiac disease (CD) are restricted to a lifelong gluten-free diet
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