gliadiini
Gliadins are a group of alcohol-soluble storage proteins found in wheat gluten, together with glutenins that form the gluten network in dough. They are prolamin proteins rich in proline and glutamine and are soluble in aqueous alcohol but not in water. Gliadins contribute to the viscosity and extensibility of dough, whereas glutenins provide elasticity and strength. In breadmaking, both classes interact to determine the viscoelastic properties of the gluten network.
Classification and structure: Wheat gliadins are divided into four major groups: alpha, beta, gamma, and omega
Role in health and disease: Some gliadin peptides are highly immunogenic. In celiac disease, ingestion of certain
Occurrence and uses: Gliadins are specific to wheat and related cereals; not present in gluten-free grains.