[ Gluten[ Gluten ] A composite of the storage proteins, gliadin and a glutenin, in various cereal grains. Gluten is responsible for the elasticity of bread dough and is widely used as an additive to foods otherwise low in protein. More ]
A composite of the storage proteins, gliadin[ Gliadin ] A class of proteins present in wheat and certain other cereals. Gliadins, along with glutenins, are the main components of the gluten fraction of wheat. Gliadin is the water-soluble component of gluten, while glutenin is insoluble. Gliadins are classified into alpha, gamma and omega types. Alpha-type gliadins have been implicated in coeliac disease. Gliadin can cross the More and a glutenin[ Glutenins ] The primary protein (about 47%) contained in wheat flour. Glutenins, along with Gliadins, are the main components of the gluten fraction of wheat. Gliadin is the water-soluble component of gluten, while glutenin is insoluble. Glutenin (the most common form of glutelin) is responsible for the strength and elasticity of bread dough. More, in various cereal grains.
Gluten is responsible for the elasticity of bread dough and is widely used as an additive to foods otherwise low in protein.
