glutenin

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.

Human Foods and Their Nutritive Value

I believe that glutenin and gliadin are actually the proteins and when mixed with water, they produce the gluten ..

What is gluten? | Baking Bites

Gluten is broken up into two smaller categories of proteins: the prolamine (e.g., gliadin) and the dietary protein (e.g., glutenin).

Ashley Koff: The Gluten-Free Challenge

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.

Peter Reinhart on bread

SP-3-A cleaved peptide bonds adjacent to the N-terminal of lysine in the high-molecular-weight glutenin subunit.

Shrooms Help Gluten digestion?

The problem with rye is it contains little glutenin.

Kitchen Knives

• 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.

On Food and Cooking, The Science and Lore of the Kitchen

The gliadin chains fold onto themselves in a compact mass, and bond only weakly with each other and with the glutenin proteins.

On Food and Cooking, The Science and Lore of the Kitchen

When flour is initially mixed with water, the glutenin molecules form a random network of gluten chains.

On Food and Cooking, The Science and Lore of the Kitchen

Right: As this fluid is stirred, it quickly develops into a tangle of fibers as the glutenin proteins form elon-gated bundles of molecules.

On Food and Cooking, The Science and Lore of the Kitchen