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 Harry Snyder

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

What is gluten? | Baking Bites 2008

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 2009

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 Peter Reinhart 2008

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 Peter Reinhart 2008

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 Peter Reinhart 2008

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

Shrooms Help Gluten digestion? GreenFertility 2007

The problem with rye is it contains little glutenin.

Kitchen Knives 2005

• 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 Harold McGee 2004

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 Harold McGee 2004