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Alcohol-soluble gliadins, the major storage proteins in wheat grain, have been extensively studied to understand their role in nutrition, protein function, and formation. It accounts for 4–5% of all grain proteins and has a major effect on wheat flour characteristics in both quantity and quality aspects. The gliadin content determines the balance between dough viscosity and elasticity and acts as plasticizers that weaken the interactions between glutenin chains, therefore, it can increase dough viscosity and affect wheat protein quality.
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