glutenin

[ gloot-n-in ]

/ ˈglut n ɪn /

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a simple protein of cereal grains that imparts adhesive properties to flour.

QUIZZES

In effect, this quiz will prove whether or not you have the skills to know the difference between “affect” and “effect.”

Question 1 of 7

The rainy weather could not ________ my elated spirits on my graduation day.

First recorded in 1890–1900; gluten + -in¹

Gluten is composed of two bodies called gliadin and glutenin.
Human Foods and Their Nutritive Value|Harry Snyder
A dough cannot be made of pure germ, because it contains so little of the gliadin and glutenin.
Human Foods and Their Nutritive Value|Harry Snyder
Both gliadin and glutenin take important parts in bread making.
Human Foods and Their Nutritive Value|Harry Snyder
These proteins, which occur in the wheat grain in the form of gluten, are known as gliadin and glutenin.
Woman's Institute Library of Cookery, Vol. 1|Woman's Institute of Domestic Arts and Sciences

The gliadin imparts elasticity and tenacity, or toughness, to the gluten, and the glutenin gives it strength.
Woman's Institute Library of Cookery, Vol. 1|Woman's Institute of Domestic Arts and Sciences