Garum
Termbeginnerdraft

Gliadin and glutenin

Also searched as: gluten proteins

In short: The two proteins in wheat flour that form gluten with water: glutenin makes the dough elastic, gliadin makes it extensible.

Related entries
Gluten development
Sources · 1
  • Harold McGee: On Food and Cooking (2004), Kapitel Brot: Gluten