The structure and properties of gluten: an elastic protein from wheat grain.

@article{Shewry2002TheSA,
  title={The structure and properties of gluten: an elastic protein from wheat grain.},
  author={Peter R Shewry and Nigel G Halford and Peter S. Belton and Arthur Sydney Tatham},
  journal={Philosophical transactions of the Royal Society of London. Series B, Biological sciences},
  year={2002},
  volume={357 1418},
  pages={133-42}
}
The wheat gluten proteins correspond to the major storage proteins that are deposited in the starchy endosperm cells of the developing grain. These form a continuous proteinaceous matrix in the cells of the mature dry grain and are brought together to form a continuous viscoelastic network when flour is mixed with water to form dough. These viscoelastic properties underpin the utilization of wheat to give bread and other processed foods. One group of gluten proteins, the HMM subunits of… CONTINUE READING
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