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Gliadin is a type of protein found in wheat and other grains that belong to the gluten family. It is one of the two main components of gluten, the other being glutenin. Gliadin is responsible for the elasticity and extensibility of dough, but it can trigger adverse reactions in individuals with celiac disease or gluten sensitivity, leading to inflammation and gastrointestinal issues. In its absence, gluten cannot properly form, affecting the texture of baked goods.
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