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Introduction Wheat gluten was one of the earliest proteins to be studied scientifically, by Jacopo Beccari (Professor of Chemistry at the University of Bologna) in his article De Frumento (Concerning Grain) in 1745 ( Although gluten was identified as the trigger for coeliac disease almost 70 years ago ( This article, which forms part of the Special Research Topic Gluten, from Plant to Plate: Implications for People with Celiac Disease, therefore, provides a broad account of wheat gluten including its synthesis and deposition in the developing grain, the structures, and evolutionary relationships of its component proteins, and its unique properties which are exploited in grain processing, focusing on features which are relevant to its role in triggering coeliac disease
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