 Baker's allergy has a ω-gliadin component and thioredoxin hB component.In addition, a gluten-extrinsic allergen has been identified as aspergillus amylase, added to flour to increase its baking properties.Contact sensitivity, atopic dermatitis, eczema, and urticaria appear to be related phenomena, the cause of which is generally believed to be the hydrophobic prolamin components of certain Triticeae, Aveneae cultivars.