Gluten is a protein found in cereals that gives bread and other products their elasticity and structure. It has two main components: glutenin provides elasticity through disulfide bonding between cystine amino acids, forming a string-like structure. Gliadin makes dough extensible and sticky, allowing it to stretch and hold air through its monomeric, non-linked structure. Together glutenin and gliadin in equal amounts give gluten its properties to make dough elastic yet extensible for producing food with good qualities.