Nor will they ever. Fermentation is the digestion of carbohydrates. Gliadin and glutenin are proteins.
ETA: That's not to say that autolyse and a slow rise won't improve flavor and texture, which they certainly do.
> In this work, we used a new mixture of selected sourdough lactobacilli and fungal proteases to eliminate the toxicity of wheat flour during long-time fermentation ... Albumins, globulins, and gliadins were completely hydrolyzed, while ca. 20% of glutenins persisted.
Fermentation of proteins. Some bacteria of the genus Clostridium (putrescent anaerobes) are able to ferment amino acids as well as carbohydrates. These bacteria are better adapted to utilize proteins, which they break down to amino acids by means of proteolytic enzymes; the amino acids are then fermented. The process of protein fermentation is important in the circulation of matter in nature.
source: http://encyclopedia2.thefreedictionary.com/Fermentation+Proc...