Hard winter wheats have a higher gluten protein content than other wheats.

You'll excite the gluten proteins in the mixture, meaning they try harder to cling together.

There are many gluten proteins, three genomes with many genes each for alpha, gamma, and omega gliadins.

The responses to gluten proteins and polypeptide regions differs according to the type of gluten sensitivity.

The major gluten proteins that are involved in coeliac disease are the -gliadin isoforms.