Wheat gluten proteins, gliadin and glutenin, work together to create a stretchy network that traps gases and makes bread light and fluffy. Glutenin gives elasticity, while gliadin adds viscosity. The right balance of these proteins is crucial for good bread. Differences in glutenin composition affect bread quality between wheat types. Gliadin may also play a role in bread texture. Scientists are using advanced techniques to understand how these proteins work, but there is still much to learn.