The bioprocesses of gluten denaturation in Agribusiness raw materials assume gluten consumption in people with celiac diseases, who face nutritional challenges and problems, are problematic. The pathogenesis of these diseases involves peptides from wheat and other cereal storage proteins (i.e., gliadins and glutenins) resistant to gastrointestinal hydrolysis. Gluten denaturation may be desired to improve the properties of the finished product or to meet specific requirements such as the production of gluten-free foods for people with intolerance. The processes include enzymatic modifications, modifications by microorganisms, heat treatments and enzymatic hydrolysis. Enzymatic modifications alter the structure of gluten, including hydrolysis of peptide bonds to reduce its immunogenicity. Modifications by microorganisms involve fermentation by Aspergillus strains, which degrade or modify gluten proteins. Heat treatments can partially denature gluten, decreasing its immunogenic capacity. Enzymatic hydrolysis uses enzymes such as peptidase to break down gluten into smaller fragments, reducing its ability to trigger adverse responses. These bioprocesses offer opportunities to develop agro-industrial products suitable for consumers with gluten-related dietary restrictions, thereby improving food quality and safety.