it is important in the formation and stabilization of gluten thus it is best used for breads
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it is important in the formation and stabilization of gluten thus it is best used for breads
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Answer:
Wheat and other related grains (including barley, and rye) contain a mixture of two proteins glutenin and gliadin. When flour made from grinding these grains is mixed with water the two proteins combine and form gluten.
Explanation:
The key difference between gliadin and glutenin is that gliadin is a type of gluten that is water-insoluble, whereas glutenin is a type of gluten that is water-soluble.
Hope it helps. Pa brainliest. Ty