Considerable efforts have been made to understand the relationship between gliadin and glutenin composition and the rheological properties of wheat dough.
When these two ingredients are combined and kneaded, the gliadin and glutenin proteins in the flour expand and form strands of gluten, which gives bread its texture.
Of these proteins the last two, prolamin (in wheat - gliadin) and glutelin (in wheat - glutenin) form the classically defined gluten components in wheat.
Wheat flour, in addition to its starch, contains three water-soluble protein groups (albumin, globulin, and proteoses) and two water-insoluble protein groups (glutenin and gliadin).