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The Individuality of Gliadin



THE principal proteins of wheat are, as is well known, glutenin and gliadin. These proteins, upon the interaction of wheat flour with water, form the so-called gluten, the quality and quantity of which is of such great significance in the baking of bread, in the manufacture of macaroni, noodles and similar products. In the numerous works devoted to the proteins of wheat, a great deal of attention is paid to the question of the individuality of glutenin and gliadin.

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