Gliadin - the main protein of gluten
Alongside glutenin, gliadin is one of the two main gluten proteins.
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Alongside glutenin, gliadin is one of the two main gluten proteins.
Gliadin belongs to the group of storage proteins and is mainly found in cereals such as wheat, rye, spelt and barley.
Gliadin is rich in amino acids such as proline and glutamine and is characterised by low solubility and the ability to form a flexible structure in the dough.
While glutenin ensures the stability of the dough, gliadin gives the dough elasticity and facilitates processing.
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