Ordinarily from 45 to 65 per cent of the total nitrogen of the flour is present in alcohol soluble or gliadin form.
When burned, what was the odor of the gliadin, and what does this indicate?
Examples of these proteins may be seen in the gliadin of wheat, zein of corn, and hordein of barley.
These proteins, which occur in the wheat grain in the form of gluten, are known as gliadin and glutenin.
The removal of gliadin from flour causes complete loss of bread-making properties.
The gliadin imparts elasticity and tenacity, or toughness, to the gluten, and the glutenin gives it strength.
If there is an excess of gliadin, the dough is soft and sticky, while if there is a deficiency, it lacks expansive power.
It is composed of true vegetable fibrin and a small quantity of gliadin.
A dough cannot be made of pure germ, because it contains so little of the gliadin and glutenin.
The gluten of wheat, when purified from gliadin, presents all the characteristics of pure fibrin.
gliadin gli·a·din (glī'ə-dĭn)
Any of a class of simple proteins separable from wheat and rye glutens.