Glutenins

[ Glutenins ]

The primary protein (about 47%) contained in wheat flour.

Glutenins, along with Gliadins, are the main components of the gluten fraction of wheat. Gliadin is the water-soluble component of gluten, while glutenin is insoluble.

Glutenin (the most common form of glutelin) is responsible for the strength and elasticity of bread dough.

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