Glutenin is the glutelin
Glutelins proteins are soluble in dilute acids or bases, detergents, chaotropic, or reducing agents. In general, they are prolamin-like proteins in certain grass seeds. Glutenin is the most common glutelin, as it is found in wheat and is responsible for some of the refined baking properties in...

 derived from wheat. Glutenin
is a protein
Proteins are biochemical compounds consisting of one or more polypeptides typically folded into a globular or fibrous form, facilitating a biological function. A polypeptide is a single linear polymer chain of amino acids bonded together by peptide bonds between the carboxyl and amino groups of...

 best known for its role, along with gliadin
Gliadin is a glycoprotein present in wheat and several other cereals within the grass genus Triticum. Gliadins are prolamins and are separated on the basis of electrophoretic mobility and isoelectric focusing.- Types :...

, in the creation of gluten
Gluten is a protein composite found in foods processed from wheat and related grain species, including barley and rye...

 with its disulfide
In chemistry, a disulfide usually refers to the structural unit composed of a linked pair of sulfur atoms. Disulfide usually refer to a chemical compound that contains a disulfide bond, such as diphenyl disulfide, C6H5S-SC6H5....

 inter- and intra-molecule
A molecule is an electrically neutral group of at least two atoms held together by covalent chemical bonds. Molecules are distinguished from ions by their electrical charge...

 links. Glutenin consists of 20% HMW (High-Molecular-Weight) subunits, which are relatively low in sulfur. The other 80% are LMW (Low-Molecular-Weight) subunits and are high in sulfur. It is soluble in diluted
Dilution may refer to:* Reducing the concentration of a chemical* Serial dilution, a common way of going about this reduction of concentration* Homeopathic dilution* Dilution , an equation to calculate the rate a gas dilutes...

An acid is a substance which reacts with a base. Commonly, acids can be identified as tasting sour, reacting with metals such as calcium, and bases like sodium carbonate. Aqueous acids have a pH of less than 7, where an acid of lower pH is typically stronger, and turn blue litmus paper red...

s and bases
Base (chemistry)
For the term in genetics, see base A base in chemistry is a substance that can accept hydrogen ions or more generally, donate electron pairs. A soluble base is referred to as an alkali if it contains and releases hydroxide ions quantitatively...


Glutenin is responsible for the firmness of dough in baking bread because it increases the stability through a 3-dimensional network that forms when sulfur cross-linkages
Disulfide bond
In chemistry, a disulfide bond is a covalent bond, usually derived by the coupling of two thiol groups. The linkage is also called an SS-bond or disulfide bridge. The overall connectivity is therefore R-S-S-R. The terminology is widely used in biochemistry...

develop between protein molecules during the kneading process.
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