One thing fat does is to break the gluten proteins that come from the flour.

Egg whites also help with the texture, because they weaken the gluten proteins.

DQ2.2 does not produce all the necessary subunits to efficiently present the most pathogenic gluten proteins to the immune system.

The gluten protein in durum wheats used for pasta is strong but not elastic.

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

There are many gluten proteins, 3 genomes with many genes each for alpha, gamma, and omega gliadins.

Celiac disease; this is an autoimmune disorder triggered by gluten proteins such as gliadin (present in wheat, rye and barley).

It dissolves some of the gluten proteins in the wheat flour, so no elastic network forms and the crust doesn't get tough.

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

An autoimmune response is triggered in intestinal cells by digestion of gluten proteins.