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Protein in Wheaties
Answer for the clue "Protein in Wheaties ", 8 letters:
glutenin
Word definitions for glutenin in dictionaries
Wiktionary
Word definitions in Wiktionary
n. (context protein English) The glutelin protein of wheat
Wikipedia
Word definitions in Wikipedia
Glutenin (a type of glutelin ) is the major protein within wheat flour , making up 47% of the total protein content. The glutenins are protein aggregates of high- molecular-mass (HMW) and low-molecular-mass (LMW) subunits with molar masses from about 200,000 ...
Usage examples of glutenin.
The water brings together the two main types of protein in flour, glutenin and gliadin, and the result is glutenthe sticky, elastic substance that makes the mixture stringy and clotted.
When you stir water into flour, the glutenin and gliadin come alive, connecting with the water and with each other to form gluten, a tough and stretchy substance that, when kneaded or stirred or stretched, forms the elastic network that gives structure to bread, but turns pastry and cakes tough and rubbery.
By coating the little particles of flour, shortening waterproofs the protein, prevents the water from reaching the gliadin and glutenin, and thus makes it impossible for them to combine and form gluten.