glutenin

[ gloot-n-in ]

/ ˈglut n ɪn /

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noun

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

QUIZ

THINGAMABOB OR THINGUMMY: CAN YOU DISTINGUISH BETWEEN THE US AND UK TERMS IN THIS QUIZ?

Do you know the difference between everyday US and UK terminology? Test yourself with this quiz on words that differ across the Atlantic.

Question 1 of 7

In the UK, COTTON CANDY is more commonly known as…

Origin of glutenin

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