The protein content of wheat is 12.1 % and wheat proteins mainly contain gliadin and glutenin.
小麦蛋白质的含量为12.1%，主要是麦胶蛋白和麦谷蛋白。
Wheat should be processed according to the classifications of wheat proteins. Also the reasonable technology of flour blending was put forward.
并提出了小麦应按蛋白分类加工，以及合理的配粉工艺。
Perhaps the best known of this other group is coeliac disease, an allergy to proteins present in the gluten of wheat, barley and rye.
也许最有名的另一组是麸质过敏症，这是一种由小麦、大麦和黑麦麸中存在的蛋白质引起的过敏。
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