Protein in wheat flour

Gluten, the main family of protein in wheat flour, can be divided into glutenins and gliadins, which are present in varying amounts in all types of wheat.The gliadins are considered to be the main cause of celiac disease (37, 38).Celiac disease causes damage to the small intestine, resulting in impaired absorption of nutrients.Associated symptoms may be weight loss, bloating, flatulence, diarrhea, constipation, stomach pain, and fatigue (36, 39).

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