Glutenin - Dough structure & bakery product quality
Along with gliadin, glutenin is one of the two main gluten proteins.
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Alongside gliadin, glutenin is one of the two main gluten proteins;
Glutenin is characterised by its unique ability to form long-chain protein structures, which provide the necessary stability during dough processing. This cross-linking of proteins is a key factor in the quality of baked goods, as it gives the dough strength and makes it stretchable.
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