Celiac disease is caused by eating wheat proteins. A study in Western Algeria looked at the protein quality of wheat varieties grown or imported there. They tested 34 samples of wheat for gluten proteins and found levels ranging from 26.82% to 56.1%. The total protein content ranged from 11.35% to 20.57%. Different wheat varieties had varying Zeleny values and SDS sedimentation volumes, which indicate gluten quality. Electrophoresis showed the presence of specific proteins linked to celiac disease, but also some related to good gluten quality. Overall, the wheat in Western Algeria seems to have good storage proteins and is unlikely to worsen celiac disease in the region.