Tag: Wheat proteins

Over 40 million Americans report having some form of gluten sensitivity, making its composition a topic of great interest. The common misconception is that gluten exists as a complete substance in flour, but it is actually a composite protein network created through the reaction of two distinct proteins: glutenin and gliadin.

Approximately 75–85% of the total protein in bread wheat flour is composed of two specific types that are responsible for forming gluten. This essential substance, which provides the unique elastic and viscoelastic properties to dough, is not present in flour on its own but is formed through a chemical reaction that begins when flour is mixed with water.

Did you know that gluten proteins can constitute up to 80% of wheat's total protein content? Understanding what are the major proteins present in wheat is key to grasping why wheat-based products behave the way they do and how they affect human health.

Amylase/trypsin inhibitors (ATIs) are proteins comprising 2–4% of the total protein in wheat grain. For many, these proteins are harmless, but for others, particularly those with certain sensitivities, they can provoke an innate immune response leading to inflammation. This guide delves into what foods have ATI and how they may impact your health.

Approximately 1 in 100 people worldwide have celiac disease, an autoimmune condition triggered by the consumption of gluten. However, a common point of confusion exists regarding the relationship between gluten and a specific protein called gliadin. So, are gluten and gliadin the same? The answer is no; gliadin is a component of gluten, not the entirety of it.

While many ask, 'What are the three types of gluten?', the simple answer is there is no such classification; gluten isn't a single substance but a complex mixture of storage proteins. Specifically, in wheat, the two major protein groups are gliadins and glutenins, which combine to form the unique viscoelastic network known as gluten when mixed with water.

Comprising up to 85% of its total protein content, the storage proteins gliadin and glutenin are the most prominent proteins found in wheat. These proteins form the gluten network essential for breadmaking, while other non-gluten proteins like albumins and globulins play vital metabolic roles.