The MSE-proteomic analysis of gliadins and glutenins in wheat grain identifies and quantifies proteins associated with celiac disease and baker's asthma

► Wheat grain proteins were quantitatively analyzed. ► Data-independent mass spectrometry approach was used. ► The concentrations for celiac disease and baker's asthma proteins were determined. ► Technical coefficients of variation ranged from 0.12 to 1.39.