Vehnägluteiini

Vehnägluteiini, often referred to as glutenin, is a complex protein found in wheat and other related grains like barley and rye. It is a major component of gluten, the elastic network that gives dough its structure and allows it to rise during baking. Glutenin constitutes approximately 40-50% of the total gluten protein in wheat, with gliadin being the other significant component.

Glutenin proteins are broadly classified into high molecular weight glutenin subunits (HMW-GS) and low molecular weight glutenin subunits (LMW-GS). These subunits are responsible for the viscoelastic properties of wheat dough. Their interactions, particularly through disulfide bonds, form a three-dimensional network that traps carbon dioxide produced by yeast during fermentation, leading to the characteristic airy texture of bread.

The composition and quantity of glutenin subunits vary among different wheat varieties. This variation significantly impacts the baking quality of the flour, influencing dough strength, elasticity, and the final crumb structure of baked goods. For example, flours with a higher proportion of certain HMW-GS are often preferred for bread making due to their ability to form strong, extensible dough.

For individuals with celiac disease or non-celiac gluten sensitivity, glutenin, along with gliadin, triggers adverse immune responses. This necessitates the avoidance of gluten-containing grains in their diet. Research continues to explore the specific roles of different glutenin subunits in dough properties and their implications for human health.