Gliadin is a heterogeneous group of prolamines. They are rather hydrophobic, hence their insolubility in water or salt solutions. They are single chain proteins and such disulfide bonds that occur are all intra-molecular.
Gliadin is the major storage protein in wheat. Wheat flour has a total protein content of about 10% and approximately 10% of these proteins are made up of alcohol soluble gliadin proteins.
Gliadin is practically as abundant in the wheat kernel. The proportion of gliadin in wheat flour has much to do with its quality for bread making purpose. It is said that gliadin gives tenacity and elasticity to the gluten, while glutenin gives strength; but the two proteins must be present in proper protein of the gluten is to have the properties desired in bread-making.
In order to make a large light loaf of bread, the flour should have a fairly high gluten content and its gluten should contain a high proportion of gliadin.
Gliadin protein in wheat flour
