Glutenin (a type of glutelin) is a major protein within wheat flour, making up 47% of the total protein content. The glutenins are protein aggregates of...

containing flaxseed. Glutenin and gliadin are functional proteins found in wheat bread that contribute to the structure of bread. Glutenin forms interconnected...

giving bread the ability to rise properly during baking. Gliadins and glutenins are the two main components of the gluten fraction of the wheat seed....

component of the protein composite collectively referred to as gluten. Glutenin is the most common glutelin, as it is found in wheat and is responsible...

spelt has a more soluble protein matrix characterized by a higher gliadin:glutenin ratio. In Germany and Austria, spelt loaves and rolls (dinkelbrot) are...

refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily, that forms readily with the addition of water and often kneading...

contain true gluten, which is formed by the interaction of gliadin and glutenin proteins. Corn gluten meal is one product of wet-milling corn as well as...

separate molecules named glutenin and gliadin. Specifically, "the backbone of the gluten network likely consists of the largest glutenin molecules, or subunits...

water; when these two ingredients are combined and kneaded, the gliadin and glutenin proteins in the flour expand and form strands of gluten, which gives bread...

aestivum L.) Breeding from 1891 to 2010 Contributed to Increasing Yield and Glutenin Contents but Decreasing Protein and Gliadin Contents". Journal of Agricultural...

intermolecular disulfide bonds form between glutenin molecules, as well as between gliadin and glutenin. With more bonds being made, the gluten network...

or barley. Rye grain is refined into a flour high in gliadin but low in glutenin and rich in soluble fiber. Alkylresorcinols are phenolic lipids present...

this flour is that it contains a large quantity of insoluble proteins (glutenin and gliadin), which, in contact with a liquid during the kneading phase...

Coeliac disease is caused by an inflammatory reaction to gliadins and glutenins (gluten proteins) found in wheat and to similar proteins found in the...

proteins the last two, prolamin (in wheat – gliadin) and glutelin (in wheat – glutenin) form the classically defined gluten components in wheat. Triticeae glutens...

glutinous rice does not contain dietary gluten (i.e. does not contain glutenin and gliadin) and should be safe for gluten-free diets. Glutinous rice can...

found a γ-gliadin isoform gene. Glutenin (wheat glutelin) is a predominant allergen in wheat. Nine subunits of LMW-glutenin have been found to be in connection...

maize, sorghum and barley, and transfer bread-wheat proteins (gliadin and glutenin) to other cereals, especially rice and maize". Borlaug believed that genetically...

cereals. The protein content is higher than that of wheat, although the glutenin fraction is less. The grain has also been stated to have higher levels...

rheology. Gluten proteins, which include monomeric gliadins and polymeric glutenin, make up the major protein component of durum wheat (about 75–80%). As...

content. Due to the process of selective breeding T. compactum has fewer HMW-glutenin genes than other species of wheat. Flour made from T. compactum is thus...

canadensis has also been shown to contain a novel high molecular weight (HMW) glutenin subunit (GS) allele. HMW-GS has been shown in wheat and other crops to...

Adnan Fatih; Sahin, Ismet (2007). "The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties" (PDF). European Food Research...

content can help decrease the fat uptake. Gluten, which is made up of glutenin and gliadin, is the most important wheat protein that forms the continuous...

under-mixed, a weak foam will form. A gluten matrix is formed when the proteins glutenin and gliadin, found in wheat flour, are mixed in the presence of water....

"Food-dependent exercise-induced anaphylaxis -importance of omega-5 gliadin and HMW-glutenin as causative antigens for wheat-dependent exercise-induced anaphylaxis-"...

aestivum L.) Breeding from 1891 to 2010 Contributed to Increasing Yield and Glutenin Contents but Decreasing Protein and Gliadin Contents". Journal of Agricultural...

but it has been shown that QRICH2 gene contains a high molecular weight Glutenin domain and an ATPase involved domain. QRICH2 gene is highly expressed in...

and resistance to salinity and heat, increased and decreased content of glutenin, improved nutrition (higher protein content, increased heat stability of...

coding for high molecular weight glutenin subunits (HMW-GS) in the genus Psathyrostachys. High molecular weight glutenin subunits provide protein to the...