[ Glutenins ]
The primary protein (about 47%) contained in wheat flour.
Glutenins, along with Gliadins, are the main components of the [ Gluten ] A composite of the storage proteins, gliadin and a glutenin, in various cereal grains. Gluten is responsible for the elasticity of bread dough and is widely used as an additive to foods otherwise low in protein. More fraction of wheat. [ Gliadin ] A class of proteins present in wheat and certain other cereals. Gliadins, along with glutenins, are the main components of the gluten fraction of wheat. Gliadin is the water-soluble component of gluten, while glutenin is insoluble. Gliadins More is the water-soluble component of gluten, while glutenin is insoluble.
Glutenin (the most common form of [ glutelin ] Prolamin-like proteins found in certain grass seeds, including whet and rice. Glutenin is the most common glutelin. More) is responsible for the strength and elasticity of bread dough.