Glutenin is mainly present in various grains, such as wheat, barley, corn, oats, etc. In wheat, gluten is the main component of gluten, giving the dough unique viscosity and elasticity. Due to its unique protein properties, gluten can be used to make various foods, such as bread, noodles, pastries, etc. Some people have allergic reactions to gluten, and they need to avoid consuming foods containing gluten to avoid triggering allergic reactions.