“…The former have been most extensively investigated and considered to be the most important source of allergens although sensiti sation to glutens has been reported [14], Immunoblotting of the water-soluble fractions of wheat, rye and barley flours with allergic baker's serum has identified several major al lergens. These were of the following molecular weights for wheat flour: 47,17 and 15 kDa [15], 35 and 14 kDa [16], and 69.33.26,21, and 12 kDa [17], for rye flour: 14 kDa [16] and 21 and 12 kDa [17] and for barley: 14.5 kDa [18] and 69, 52 and 10 kDa [17], The lower molecular weight allergens have been studied in the greatest depth. These are subunits of monomeric, dimeric and tetrameric inhibitors of heterolo gous a-amylases and belong to the same cereal protein fam ily as do the trypsin inhibitors.…”