Wheat proteins, primarily gliadin and glutenin, are essential for the elasticity and extensibility of dough, making them crucial in baking and pasta production. These proteins can cause adverse reactions in individuals with celiac disease or gluten intolerance, prompting the growing development of wheat alternatives and gluten-free diets.

Wheat Proteins

Gliadin is a component of gluten, a protein found in wheat, rye, and barley, which is primarily responsible for triggering the immune response in individuals with celiac disease. Its unique structure allows it to resist complete digestion, leading to inflammation and intestinal damage in sensitive individuals.

Gliadin

Glutenin is a major protein component of gluten in wheat, contributing to the elasticity and strength of dough. It forms a network with gliadin, another protein, to create the viscoelastic properties essential for bread making and other baked goods.

Glutenin

Elasticity of dough

Extensibility of dough

Baking

Pasta production

Adverse reactions in individuals

Celiac disease is an autoimmune disorder where ingestion of gluten leads to damage in the small intestine, affecting nutrient absorption and causing various gastrointestinal and systemic symptoms. It requires strict adherence to a gluten-free diet for management, as even small amounts of gluten can trigger symptoms and intestinal damage.

Celiac Disease

Gluten intolerance is a condition where the ingestion of gluten, a protein found in wheat, barley, and rye, triggers adverse reactions in the digestive system, leading to symptoms like bloating, diarrhea, and abdominal pain. It differs from celiac disease in that it does not involve an autoimmune response or intestinal damage but still requires dietary management through gluten avoidance to alleviate symptoms.

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