News | Published:

The Individuality of Gliadin

Subjects

Abstract

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.

Author information

Rights and permissions

To obtain permission to re-use content from this article visit RightsLink.

About this article

Further reading

Comments

By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.