GLIADIN

Gliadin

Gliadin is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins and gluten are essential for giving bread the ability to rise properly during baking. Gliadins and glutenins are the two main components of the gluten fraction of the wheat seed. This gluten is found in products such as wheat, rye, and barley. Gluten is split about evenly between the gliadins and glutenins, although there are variations found in different sources. Gliadin is the soluble aspect of it while glutenin is insoluble. There are three main types of gliadin, to which the body is intolerant in coeliac disease. Diagnosis of this ...

The above text is a snippet from Wikipedia: Gliadin
and as such is available under the Creative Commons Attribution/Share-Alike License.

gliadin

Noun

  1. A minor protein (along with gluten and glutelin) in wheat; it may cause a toxic reaction in some people.


The above text is a snippet from Wiktionary: gliadin
and as such is available under the Creative Commons Attribution/Share-Alike License.

Need help with a clue?
Try your search in the crossword dictionary!