The Collaborative International Dictionary
Gliadin \Gli"a*din\, n. [Gr. ? glue: cf. F. gliadine.] (Chem.) Vegetable glue or gelatin; glutin. It is one of the constituents of wheat gluten, and is a tough, amorphous substance, which resembles animal glue or gelatin.
Wiktionary
n. A minor protein (along with gluten and glutelin) in wheat; it may cause a toxic reaction in some people.
Wikipedia
' Gliadin' 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. 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 flour. Gluten is split about evenly between the gliadins and glutenins, although there are variations found in different sources.
Gliadin is the water-soluble component of gluten, while glutenin is insoluble. There are three main types of gliadin (α, γ, and ω), to which the body is intolerant in coeliac (or celiac) disease. Diagnosis of this disease has recently been improving. Gliadin has primarily monomeric proteins, which differs from glutenin, which has primarily polymers.
Gliadin can cross the intestinal epithelium. Breast milk of healthy human mothers who eat gluten-containing foods presents high levels of non-degraded gliadin.
Usage examples of "gliadin".
The water brings together the two main types of protein in flour, glutenin and gliadin, and the result is glutenthe sticky, elastic substance that makes the mixture stringy and clotted.
When you stir water into flour, the glutenin and gliadin come alive, connecting with the water and with each other to form gluten, a tough and stretchy substance that, when kneaded or stirred or stretched, forms the elastic network that gives structure to bread, but turns pastry and cakes tough and rubbery.
By coating the little particles of flour, shortening waterproofs the protein, prevents the water from reaching the gliadin and glutenin, and thus makes it impossible for them to combine and form gluten.