Understanding Glutenin: The Protein That Gives Bread Its Structure and Texture

Glutenin is a protein found in wheat, barley and rye. It is one of the main proteins responsible for the structure and texture of bread and other baked goods. Glutenin is a type of storage protein that is stored in the grain's endosperm, and it is activated during the dough mixing process.

Glutenin is made up of several subunits, including gliadin and glutenin-1, which are the main components of gluten. These subunits are held together by hydrogen bonds, which give dough its elasticity and strength. When flour is mixed with water, the glutenin proteins absorb water and form a network of long chains that trap air bubbles, creating a light and airy texture in bread.

Glutenin is also responsible for the chewy texture of bread and other baked goods. As bread cools, the glutenin proteins contract and become more tightly packed, which gives bread its characteristic texture.

Some people may be sensitive or allergic to glutenin, which can cause symptoms such as abdominal pain, diarrhea, and skin rashes. Glutenin-free diets are often recommended for people with celiac disease, an autoimmune disorder that causes the immune system to attack the small intestine when gluten is consumed.