Gliadin is a type of protein found in gluten, which is present in wheat and other grains like barley and rye. It plays a crucial role in giving dough its elasticity and helping it rise during baking. Gliadin is one of the two main components of gluten, the other being glutenin. In some individuals, particularly those with celiac disease, gliadin can trigger an immune response that damages the lining of the small intestine. This can lead to various health issues, including digestive problems and nutrient deficiencies. Understanding gliadin is important for managing gluten-related disorders.