Tag: Flour proteins

Bread is a global staple food, consumed by billions across various cultures for centuries. Understanding what food substance does bread contain reveals the complex science behind its structure, flavor, and nutritional value, which primarily originates from flour and a few other key components.

Over 70% of the total protein content in wheat flour is composed of storage proteins, the most significant of which are gliadin and glutenin. Specifically, gliadin is one of the proteins in flour called to interact with water and glutenin to create the stretchy, elastic network known as gluten.