What are the components of gluten?

• A. Gliadins and glutenins
• B. Caseins and whey
• C. Amylose and amylopectin
• D. Glutenin only

Answer: (A)

Gluten is a network-forming storage protein in wheat composed of two main components: gliadins and glutenins. Gliadins are monomeric proteins that dissolve in alcohol-water and mainly confer viscosity and extensibility to dough, while glutenins are polymeric proteins that form disulfide-bonded networks, providing elasticity and strength. When flour is mixed with water, these proteins interact to create a viscoelastic gluten network that traps gas and lets dough rise and hold its shape. The other options point to different food components (caseins and whey are dairy proteins; amylose and amylopectin are starch components) or omit part of gluten, since glutenin alone does not account for the full gluten network.