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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.

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