Which proteins are the core components of gluten in wheat?

The core components of gluten in wheat are gliadin and glutenin. These two proteins work together to form gluten when flour is hydrated and kneaded. Gliadin contributes to the extensibility of the dough, allowing it to stretch and rise, while glutenin provides elasticity, helping the dough maintain its shape. This unique combination of properties gives baked goods their chewy texture and structure.

The other proteins listed—albumin and globulin, casein and whey, keratin and collagens—are found in different food sources and perform other functions but are not involved in gluten formation in wheat. For instance, albumin and globulin are major proteins in eggs and some meat, casein and whey are proteins in milk, and keratin and collagen are found in animal tissues and hair, serving structural roles. This context emphasizes the specific nature of gliadin and glutenin in contributing to gluten's unique characteristics in baking.