Gluten is probably one of the most ubiquitous proteins in food manufacturing and production. It may be found in cereals, baked products, wines and some condiments.The formation of gluten from milled products of wheat during dough formation makes wheat an irreplaceable raw material in the production of many food items, the most important of which is in baking. When dough made with wheat flour is kneaded, gluten forms, which contributes to the viscosity and ability of the mixture to extend,stretch, or rise (swell), once a leavening agent is present.