Glutenin - Dough structure & bakery product quality
Along with gliadin, glutenin is one of the two main gluten proteins.
Things worth knowing about "Glutenin"
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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