BIOMOLECULES AND ENZYMES

Detailed explanation-1: -What is Gluten? Gluten is a protein naturally found in some grains including wheat, barley, and rye. It acts like a binder, holding food together and adding a “stretchy” quality-think of a pizza maker tossing and stretching out a ball of dough. Without gluten, the dough would rip easily.

Detailed explanation-2: -Seed storage proteins of wheat are comprised of the gluten proteins, comprising two prolamin groups, gliadin and glutenin, considered as the main creator of bread. Glutenin is comprised of polymers with subunits linked by disulfide bonds, which is significantly important for bread making (Shewry and Miflin, 1955).

Detailed explanation-3: -In the plant, gluten is found in the endosperm (a type of tissue produced in seeds that are ground to make flour) and nourishes plant embryos during germination.