Wheat gluten, also known as wheat protein, is a natural protein found in wheat and related grains like barley and rye. It is responsible for the elasticity and chewy texture in dough, making it essential for baking bread. Wheat gluten is composed primarily of two proteins, glutenin and gliadin, which give dough its strength and elasticity. It is often used in food products as a binding agent, thickener, or meat substitute in vegetarian dishes. Some people are sensitive to wheat gluten, leading to conditions like celiac disease or gluten intolerance.