2009_Book_FoodChemistry

15.2 Individual Constituents 693
Fig. 15.11. Schematic two-dimensional structures of the C-terminal segments of γ-gliadin (a), α-gliadin (b) and
LMW subunits (c) (according to Müller and Wieser, 1997)
“lubricant” for aggregated glutenins and made
responsible for the viscosity of dough and gluten.
Accordingly, it is not the absolute amount of
gliadins that is correlated with the rheological
properties of dough and gluten, but their quantitative
ratio to the glutenins (Fig. 15.14). The
homologous arrangement of the intramolecular
disulfide bonds of α- andγ-gliadins is reflected
in their similar contributions to the rheological
properties of dough and gluten.