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.