| Both gliadin and glutenin take important parts in bread making. |
| These proteins, which occur in the wheat grain in the form of gluten, are known as gliadin and glutenin. |
| Gluten is composed of two bodies called gliadin and glutenin. |
| The anti-gliadin antibody showed comparatively strong reactivity to gliadin, compared with the glutenin fraction. |
| A dough cannot be made of pure germ, because it contains so little of the gliadin and glutenin. |
| The gliadin imparts elasticity and tenacity, or toughness, to the gluten, and the glutenin gives it strength. |
