Gliadin is a family of proline- and glutamine-rich prolamin proteins found in wheat gluten and related cereals. These proteins contribute to the viscoelastic properties of dough during baking. Gliadins are classified into alpha-, gamma-, and omega-gliadins based on structure and electrophoretic behavior. They are extracted using 70% aqueous ethanol and play a central role in the pathogenesis of celiac disease by eliciting T-cell mediated immune responses in genetically susceptible individuals. Gliadin lacks a single defined molecular structure due to its heterogeneous protein nature.