Gluten in wheat, made up of glutenin and gliadin, plays a big role in how well wheat can be processed. The amount and form of these proteins affect the quality of wheat products. Factors like the redox state, subunit content, and distribution of glutenin and gliadin in wheat grains are important for wheat quality. Studies have shown a close connection between these gluten factors and the overall quality of wheat. Future research will likely continue to explore this relationship.