Wheat gluten has an immense impact on human nutrition as it largely determines the processing properties of wheat flour, and in particular the ability to make leavened breads, other baked products, pasta and noodles. However, there has been increasing interest in wheat gluten over the past two decades because of its well-established role in triggering coeliac disease, and its perceived role in other adverse reactions to wheat. The literature on wheat gluten is vast and extends back over two centuries, with most studies focusing on the structures of gluten proteins and their role in determining the functional properties of wheat flour and dough. This article provides a concise account of wheat gluten, focusing on properties and features which are relevant to its role in triggering coeliac disease and, to a lesser extent, other gluten-related disorders. It includes descriptions of the biological role of the gluten proteins, the structures and relationships of gluten protein families, and the presence of related types of protein which may also contribute to functional properties and impacts on health. It therefore provides an understanding of the gluten protein system at the level required by those focusing on its impact on human health.
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