Gluten is a complex mixture of storage proteins found in wheat, barley, rye, and related grains, primarily consisting of gliadins (prolamins) and glutenins (glutelins). These proteins are responsible for the elastic texture of dough and are central to baking properties. Gluten forms when flour is hydrated and kneaded, creating a viscoelastic network through disulfide bonds and hydrogen bonding. It is not a single chemical entity but a heterogeneous group of proteins rich in glutamine and proline. Gluten is insoluble in water but can absorb large amounts of water to form a gel-like structure. It plays no direct role as a flavor compound but is critical in food texture. Individuals with celiac disease experience an autoimmune response to gluten peptides, leading to intestinal damage. In the general population, gluten is considered safe and is a major dietary protein source.