Where does gluten come from?

Gluten is a protein composite found in grains like wheat, barley, and rye. It gives dough its cohesiveness and elasticity, allowing for the production of bread, pasta, and other baked goods. Gluten consists primarily of two proteins, glutenin, and gliadin. Glutenin provides elasticity, forming the flexible backbone of the dough, while gliadin offers stickiness and water-binding properties, leading to the dough's cohesiveness and extensibility. Together, these proteins give gluten-based products their characteristic texture and ability to rise and retain their shape during baking.