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

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

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