Gliadin
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Gliadin
Gliadin (/ɡliːədɪn/) is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins, which are a component of gluten, are essential for giving bread the ability to rise properly during baking.
Etymology
The term "gliadin" comes from the Greek word "glia", which means "glue". It was first used in the late 19th century.
Related Terms
- Gluten: A mixture of proteins found in wheat and related grains, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture.
- Celiac Disease: An autoimmune disorder that primarily affects the small intestine. It is characterized by an adverse reaction to gluten, which includes gliadin.
- Triticum: A genus of grasses widely cultivated for their seed, a cereal grain which is a worldwide staple food. The most widely grown species is common wheat (T. aestivum).
See Also
External links
- Medical encyclopedia article on Gliadin
- Wikipedia's article - Gliadin
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