[ 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.