Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. The glutelin protein of wheat
from The Century Dictionary and Cyclopedia
- n. That portion of vegetable gluten which is insoluble in alcohol. Also termed gluten-fibrin. See gluten.
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
Examples
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The gliadin, a sort of plant gelatin, is the material which binds the flour particles together to form the dough, thus giving it tenacity and adhesiveness; and the glutenin is the material to which the gliadin adheres.
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I believe that glutenin and gliadin are actually the proteins and when mixed with water, they produce the gluten ..
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Gluten is broken up into two smaller categories of proteins: the prolamine (e.g., gliadin) and the dietary protein (e.g., glutenin).
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Here's another kind of prefiguring of epoxy because we've got glutenin and gliadin, neither of which are strong enough to make a good bread.
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SP-3-A cleaved peptide bonds adjacent to the N-terminal of lysine in the high-molecular-weight glutenin subunit.
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The problem with rye is it contains little glutenin.
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• The presence in the flour of oxidizing substances—aging and improving agents—which can increase the endto-end linking of glutenin molecules and thus dough strength p.
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The gliadin chains fold onto themselves in a compact mass, and bond only weakly with each other and with the glutenin proteins.
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When flour is initially mixed with water, the glutenin molecules form a random network of gluten chains.
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Right: As this fluid is stirred, it quickly develops into a tangle of fibers as the glutenin proteins form elon-gated bundles of molecules.
Comments
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