Food Chemistry

15.2 Individual Constituents 693

Fig. 15.11.Schematic two-dimensional structures of the C-terminal segments ofγ-gliadin(a),α-gliadin(b)and
LMW subunits(c)(according toMüllerandWieser, 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 quan-

titative ratio to the glutenins (Fig. 15.14). The

homologous arrangement of the intramolecular

disulfide bonds ofα-andγ-gliadins is reflected

in their similar contributions to the rheological

properties of dough and gluten.