FOOD TECHNOLOGY

Detailed explanation-1: -Wheat and other related grains (including barley, and rye) contain a mixture of two proteins glutenin and gliadin . When flour made from grinding these grains is mixed with water the two proteins combine and form gluten.

Detailed explanation-2: -Glutenin is a large and complex protein which gives dough strength and elasticity.

Detailed explanation-3: -Gluten proteins act as an elastic scaffold in that process, allowing the wheat dough to grow more than other kinds of dough. Thus, explaining the unique viscoelastic properties of gluten at the molecular level may be of great interest to the baking industry.

Detailed explanation-4: -Gluten is composed of two types of proteins, called gliadin and glutenin, which bind to each other to form a network that supports dough and allows be bread to be light and fluffy. Amino acids present in both gliadin and glutenin help the two proteins to form hydrogen bonds with each other.