Protein

Appears in
The Fundamental Techniques of Classic Bread Baking
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
  • Makes up 6 to 18 percent of the kernel
  • Glutenin and gliadin are the gluten-forming proteins in wheat; glutenin gives dough its elastic properties, gliadin gives dough its extensible quality.

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