1. A group of simple proteins found in cereal grains, especially wheat, that are soluble in alcohol and contribute to the elastic properties of gluten.
Usage: plural of gliadin; technical/scientific term; commonly used in food science and nutrition contexts

Examples

• Gliadins are one of the two main protein components of gluten in wheat flour.
• The gliadins in bread dough help create its elastic texture.
• People with celiac disease have an immune reaction to gliadins and other gluten proteins.
• Researchers studied how gliadins affect the baking properties of different wheat varieties.
• The ratio of gliadins to glutenins influences the quality of flour for different baking purposes.