Wheat gluten is a protein found in wheat and is responsible for the elasticity and chewiness of dough. It forms when water is added to flour, allowing the proteins glutenin and gliadin to combine and create a stretchy network. This property makes wheat gluten essential in baking, especially for bread, as it helps the dough rise and maintain its shape. In addition to its role in baking, wheat gluten is often used as a meat substitute in vegetarian and vegan diets. It can be processed into products like seitan, which mimics the texture of meat, providing a high-protein option for those avoiding animal products.