Wheat is a major cereal crop providing energy and nutrients to the billions of people around
the world. Gluten is a structural protein in wheat, that is necessary for its dough making …

Recently, gluten free foods have attracted much research interest motivated by the
increasing market. Despite the motivation for develo** gluten-free foods it is necessary to …

Coeliac disease is an autoimmune disorder triggered in genetically predisposed individuals
by the ingestion of gluten proteins from wheat, barley and rye. The α‐gliadin gene family of …

Ingestion of gluten proteins (gliadins and glutenins) from wheat, barley and rye can cause
coeliac disease (CD) in genetically predisposed individuals. The only remedy is a strict and …

Wheat seed storage proteins, especially glutenins and gliadins, have unique functional
properties giving rise to a wide array of food products for human consumption. The wheat …

Wheat is a staple cereal in the human diet. Despite its significance, an increasing
percentage of the population suffers adverse reactions to wheat, which are triggered by …

Gluten is composed of glutenins and gliadins and determines the viscoelastic properties of
dough and end‐use quality in wheat (Triticum aestivum L.). Gliadins are important for wheat …

Coeliac disease is an intolerance triggered by the ingestion of wheat gluten proteins. It is of
increasing concern to consumers and health professionals as its incidence appears to be …

Background Wheat grains contain gluten proteins, which harbour immunogenic epitopes
that trigger Coeliac disease in 1–2% of the human population. Wheat varieties or accessions …

Key message Recent genomic and functional genomics analyses have substantially
improved the understanding on gluten proteins, which are important determinants of wheat …