Both gliadin and glutenin take important parts in bread making.
The gliadin imparts elasticity and tenacity, or toughness, to the gluten, and the glutenin gives it strength.
A dough cannot be made of pure germ, because it contains so little of the gliadin and glutenin.
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.
