BACK TO PREVIOUS PAGE

Gliadin

Gliadin. A major protein (q.v.) of wheat (q.v.) that combines with glutelin (q.v.) to form gluten (q.v.) during dough mixing. It is composed of numerous subunits that range in molecular weight (q.v.) from 30,000 to 120,000. Gliadin is insoluble in water, but soluble in 70% alcohol (q.v.).